Pumpkin Whoopie Pies Recipe
Pumpkin Whoopie Pies Recipe photo by Taste of Home
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Pumpkin Whoopie Pies Recipe

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4.5 23 27
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My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania
Featured In: Fall Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 24 servings


  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1-1/2 cups canned pumpkin
  • 1/4 cup all-purpose flour
  • Dash salt
  • 3/4 cup milk
  • 1 cup shortening
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Nutritional Facts

1 each: 340 calories, 17g fat (4g saturated fat), 19mg cholesterol, 225mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 3g protein.


  1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking pans; flatten slightly with the back of a spoon. Bake at 400° for 10-11 minutes. Remove to wire racks to cool.
  3. For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.
  4. In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen.
Originally published as Pumpkin Whoopie Pies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p151

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debstub User ID: 2934557 255539
Reviewed Oct. 17, 2016

"One of the problems with submitting a recipe is that when you tweak it, it's already gone. I guess we count on TasteofHome to test it and decide what's worth publishing. Canned pumpkin gives more flavor than cooked fresh pumpkin. I no longer use the filling printed and wish they would edit it out and replace it with this cream cheese one or another similar one. Beat together 1/2 c soft butter, 8 oz softened cream cheese. Add 2 c sifted confectioners sugar, 3.5 oz marshmallow cream, 1 tsp vanilla, 1/2 tsp cinnamon. Hope this helps."

robertsb User ID: 7104075 254787
Reviewed Sep. 29, 2016 Edited Apr. 13, 2017

"Im from Carlisle and still have lots of family living in Carlisle and surrounding areas but Iv lived in Cleveland Ohio most of my life. My familys favorite cookie is Whoopie Pies so I will be trying your recipe!!!!"

nightskystar User ID: 1034705 237042
Reviewed Nov. 9, 2015

"These are great as written..had no problems and didnt flatten them. They turned out just fine. Second time i made them i added some maple syrup and maple flavoring and got rave reviews...."

judy947 User ID: 7585899 33790
Reviewed Oct. 29, 2014

"I followed the recipe exactly and these whoopie pies turned out great. I didn't have any luck trying to flatten the little cakes before baking because the dough was too loose and fluffy for that but they baked up fine and tasted good."

TasteOfHome_Food_Editor User ID: 7103587 33787
Reviewed Sep. 25, 2014

"Sorry folks, the correct amount of pumpkin should be 1-1/2 cups."

SSAndes User ID: 6364335 57720
Reviewed Feb. 4, 2014

"Great recipe! The taste was wonderful and easy to make. I used the bottom of a glass that I wet to flatten the cookie before baking. For me, this seemed to work very well and the cookies were very uniformed. Another tip for the icing - constantly whisk the frosting when cooking. This will elevate any lumps."

TeresaHeadColon User ID: 7341835 41327
Reviewed Nov. 19, 2013

"I'm giving a 5 star review from reading the pervious reviews. You have to add 1 1/2 cups of pumpkin. I also added 1 tsp. nutmeg and 1 tsp. pumpkin spice. To give that pumpkin taste and feeling. Filling you could really use the filling for pumpkin rolls and would be even better."

Caramelizedonions39 User ID: 7094784 101193
Reviewed Nov. 10, 2013

"I absolutely loved this cookie, it was moist, soft, and chewy. I didn't get a chance to make the filling but the cookie itself was delicious. Next time I will make the filling, hopefully its just as good."

cigi24 User ID: 2003059 33785
Reviewed Nov. 5, 2013

"You have just me a person who didn't like these cookies. You can't even taste the pumpkin in my opinion, it was just like eating a sweetened piece of dough and the filling wasn't much better, too bland. In other words, save your 3 hours of time in the kitchen and make something else!!"

MY REVIEW User ID: 5788065 52004
Reviewed Nov. 5, 2013

"Oh my gosh. Does anyone know something can be substituted for all that shortening? Maybe applesauce??"

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