My finicky eaters like the food I created for them.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 1 ½ cups solid pack pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 ½ tablespoons ground cinnamon
- ½ tablespoon ground ginger
- ½ tablespoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, divided
- ¾ cup shortening
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Make the cookie dough: Combine brown sugar and oil in a bowl. Mix in pumpkin and eggs, beating well. Add flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla together into a separate bowl. Fold dry ingredients into wet ingredients and mix to combine.
- Drop dough by heaping teaspoons onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes. Let cookies cool while you make the filling.
- To make whoopie pie filling: Beat egg white in a bowl and mix in milk, vanilla, then 1 cup confectioners’ sugar. Mix well then beat in shortening and remaining 1 cup confectioners’ sugar. Beat until light and fluffy.
- Assemble once cookies are cool. Make sandwiches from two cookies filled with whoopie pie filling.
- This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 295 mg |
| Sugars | 38 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
These are amazing! Definitely need to let the batter set. I used a cookie scoop, and they baked longer than 10-12 minutes. Also used buttercream instead of the recipe provided for the icing.
I’ve made these *multiple* times, and they’re consistently fantastic! Like some reviewers have said, it helps a bit to let the batter sit for a few minutes. I usually use my two tablespoon measure for the dough, that seems to create the perfect size. My dad eats these by the dozen… says they’re even better than the ones at the local country market! I usually make a double batch cause let’s face it, a single batch just ain’t gonna last long round here. Definitely 10/10 would recommend.
Perfect Pumpkin Whoopie Pies!!!! I had to use Butter instead of vegetable oil because I had none on hand. I also had to use one cup of white sugar and one cup of brown sugar instead of two cups of brown sugar. TIP: I suggest using a SMALL ice cream scoop or cookie dough scoop when scooping the batter on a baking sheet, because when I used a med to large scooper the whoopie pies were spread out, really big, and close together. However, they still tasted amazing!!!
They made excellent cake-like or muffin-like cookies. Mine were definitely not flat. I decided to skip the whoopie-pie filling, as that would have made the “sandwiches” too thick and too messy.
I am a HUGE Pumpkin foodie. Always trying new recipes. I even got my 6 year old to eat pumpkin without him knowing it. Mix a little pumpkin with a tangerine smoothie and you can’t taste the difference.
I made the whoopie pie batter as directed. Let the batter rest while the oven is heating (10-15 mins.)as it will thicken a bit and not spread. I did use a cream cheese icing to fill the whoopie pies. Piping the icing with a large decorating tip speeds up the filling of the pies. I used one 15 oz can of pumpkin puree minus a tablespoon to equal 1.5 cups. I wrapped each individual pie in cling wrap so we could “grab and go.” We love them!
corrections: Do not make these with rounded reasons because they will be tiny and you’ll never finish. Scoop the dough with rounded tablespoons or a slightly larger size. I used a level 1.5 Tbsp scoop and made about 50 scoops, which eventually yielded 24 whoopie pies, about 2” diameter, after my sampling during production. One must sample! Also I used avocado oil and 2TB of pumpkin pie spice instead of the spices called for. Add the vanilla extract to your wet ingredients, not to the dry ones as stated in recipe. So far, these are delicious. I’m going to fill with a marshmallow crème though – yum!
These were really good, but more work than they were worth. Of course that’s a reflection of me and not the recipe.
These turned out really good. I could also eat the muffin like pumpkin cookies plain or with some butter.
The pumpkin cookie made for amazing whoopie pies (I substituted 1 tablespoon pumpkin pie seasoning for the clove and ginger), but I had to use a cream cheese frosting instead of the frosting recipe on this page because I could not get over the shortening taste.
I absolutely love these Pumpkin Whoopie pies. Every time I make them they’re always a hit. They are delicious alone as a soft pumpkin cookie or I will even do some with the frosting on top instead of making it into a Whoopie pie. I do use a different filling though (1 stick of softened butter, 8 oz package of softened cream cheese, 3 cups of powdered sugar, 2 tbsp maple syrup & 2 tsp Vanilla) I feel this filling really goes well with it. Maybe it’s the touch of maple syrup and vanilla? Not really sure but I highly recommend it 🙂
I thought it was awesome and everybody liked it.
I decided to make Pumpkin Whoopie Pies this year for Thanksgiving. These were by far the best tasting Whoopie Pies that I ever made. I still like the traditional chocolate recipe that I use. But when your hankering for a delicious pumpkin tasting treat. these are out of this world.
Making the sandwich with cream cheese filling makes them even better!!
Love this recipe! I use gluten free one to one flour and it turns out perfect.
GREAT and Easy Recipe. (My Variation) Use Cake Flour for a Fluffier consistency. I opted for a different whipped Cream Frosting instead. 8 oz of cream cheese 1 cup of Sugar 1 Teasp of Vanilla 1/8 teasp of Salt (Mixed and smooth together) (In a Separate bowl whip) 1-1/2 cups of cold Heavy Whipping Cream (Until stiff peaks appear) Incorporate the Cream Cheese mixture to the Whipped Cream.
I made these a couple of months ago and they turned out amazing! My family has requested these many times since then! I highly recommend these to anyone who is craving a delicious dessert!
Mighty tasty! Will make again!
These were good and perfect for the fall, but weren’t better than a classic whoopie pie.
Turned out fabulous! Everyone loved them! The only thing I suggest is to double the filling recipe… I like a lot of filling and there was no where near enough. But they are fantastic!
I made 144 of these and everyone loved them! I did use a cream cheese frosting for the filling but that was the only difference. They froze well also.