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Pumpkin Pie Whoopie Pies

Total Time

Prep: 30 min. Bake: 10 min./batch + cooling

Makes

2 dozen

Folks line up for these plump, yummy cookies, oozing with creamy filling. Volunteers from the Federated Church of Marlborough, New Hampshire make them for the Keene Pumpkin Festival.
Pumpkin Pie Whoopie Pies Recipe photo by Taste of Home
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Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 5 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • CREAM CHEESE FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
  3. In a small bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts

1 pie: 242 calories, 9g fat (3g saturated fat), 49mg cholesterol, 241mg sodium, 37g carbohydrate (23g sugars, 1g fiber), 3g protein.

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