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Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pumpkin Whoopie Pies

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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??"

shihtzumom1 User ID: 3860085 34068
Reviewed Nov. 4, 2013

"Limited time Philadelphia brand pumpkin spice cream cheese would make a great filling"

raemargaret User ID: 2790732 95218
Reviewed Nov. 4, 2013


Valerie C User ID: 4781243 39545
Reviewed Nov. 4, 2013

"I added pumpkin pie spice to the filling to boost the flavor!!"

LauraKatherine User ID: 4426140 116407
Reviewed Nov. 3, 2013 Edited Apr. 13, 2017

"These cookies are delicious MAKE SURE YOU USE "1 1/2 CUPS PUMPKIN"."

JGa2595176 User ID: 496732 82324
Reviewed Aug. 15, 2013

"I read all the reviews, and decided to use store bought cream cheese frosting with an addition of 2 TBSP maple extract. Simply a GREAT combo, thanks for suggesting! Will make again for sure. Would double recipe, so the "pies" can be bigger next time."

Foreverdixie User ID: 6641314 33783
Reviewed May. 14, 2012

"We made these last minute for my mother's birthday and they were really good. The actual cake part was not as soft as some whoopie pies but so good just the same! We loved these but they are rich which is nice because they last a bit longer!"

Inkasi888 User ID: 5398776 204615
Reviewed Oct. 26, 2011

"These are pretty rich, but delicious! At least they will last more than a day because we can only eat one! My 4 year old couldn't finish hers. I did use half shortening/half butter in the cookie batter and 1 part cake flour (just to use it up) with 2 parts all-purpose flour. The cake flour may the reason they are so rich."

jamaka66 User ID: 5896719 57718
Reviewed Sep. 11, 2011

"These whoopie pies are wonderful and I don't even like pumpkin. Everyone who has tried them has loved them. I make them all the time now."

mleahmead User ID: 3452880 129808
Reviewed Oct. 26, 2010

"The cookie part was good, but the filling was bad! Tastes oily. I would probably just use store bought frosting, or a different frosting recipe."

Sarah4444 User ID: 1516331 95082
Reviewed Sep. 7, 2010

"yum yum YUM!!!"

beverbuggy User ID: 2864095 41316
Reviewed May. 23, 2010 Edited Apr. 13, 2017

"This recipe screams for Maple extract can't wait to make them."

molly539 User ID: 4040061 82323
Reviewed Dec. 23, 2009

"OMG, these were so good! I've made these twice so far. I used butter instead of shortening and pumpkin pie spice in addition to the cinnamon and ginger. Also, I used store bought frosting (cream cheese the first time and vanilla the second) but next time I will make my mother's vanilla frosting to go with these. Both times I got rave reviews from my family. Excellent!"

Charobic User ID: 947618 33781
Reviewed Jan. 31, 2009

"These were DELICIOUS! My daughter loved them too."

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