Pumpkin Whoopie Pies Recipe

4.5 24 28
Pumpkin Whoopie Pies Recipe
Pumpkin Whoopie Pies Recipe photo by Taste of Home
Publisher Photo

Pumpkin Whoopie Pies Recipe

Read Reviews
4.5 24 28
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 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
  • FILLING:
  • 1/4 cup all-purpose flour
  • Dash salt
  • 3/4 cup whole milk
  • 1 cup shortening
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Directions

Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next six ingredients; beat into creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover 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

Nutritional Facts

1 sandwich cookie: 344 calories, 17g fat (4g saturated fat), 16mg cholesterol, 284mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.

  • 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
  • FILLING:
  • 1/4 cup all-purpose flour
  • Dash salt
  • 3/4 cup whole milk
  • 1 cup shortening
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  1. Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next six ingredients; beat into creamed mixture alternately with pumpkin.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
  3. For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
  4. In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover 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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Reviews forPumpkin Whoopie Pies

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Kathy User ID: 8973452 272121
Reviewed Aug. 23, 2017

"I have been making these for years. I prefer a cream cheese filling. Cream cheese and pumpkin, yum!"

MY REVIEW
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."

MY REVIEW
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!!!!"

MY REVIEW
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...."

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!"

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