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Pumpkin Whoopie Pies

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. + chilling Bake: 10 min./batch + cooling
  • Makes
    2 dozen

Ingredients

  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 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 2% 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, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 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.
Nutrition Facts
1 sandwich cookie: 344 calories, 17g fat (4g saturated fat), 16mg cholesterol, 284mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Liz
    Nov 7, 2019

    Can I freeze these and do the filling later?

  • JANET
    Oct 25, 2019

    No comment left

  • Donna
    Oct 9, 2019

    First time making them Twerked to add my touch. So, so good!

  • dig1
    Aug 14, 2019

    Nice Recipe

  • Psalm127-3
    Oct 24, 2018

    debstub-I not only agree with you I like your suggestion thanks for writing out the cream cheese filling, I’d have not used the one printed here either, easy enuf to come up with a simple version of cream cheese frosting off the top of a head, been doing it long enough

  • Josefine
    Oct 21, 2018

    No comment left

  • _nlfPA
    Mar 11, 2018

    This is one of my grandson's favorite cookies. He loves whoopie pie in various flavors and this is one of his favorites.

  • Kevin
    Nov 26, 2017

    My friend and I were confused about this recipe. In the prep part it says "Prep: 30 min. chilling". What does this mean? Do you chill the batter after mixing ingredients? If so, how long?

  • Kathy
    Aug 23, 2017

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

  • debstub
    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.