Pumpkin Whoopie Pies with Cream Cheese Frosting

We're going a little off-book for this recipe and heading into the cookie-adjacent world of Whoopie Pies! Think cupcake-tops turned into a sandwich cookie. Yum! We baked these and other Whoopies for a customer's wedding back in 2017.

I forgot to note the yield when we did these so your guess is as good as mine! ;-) You may have to invite the neighbors over to help you finish.


  • Oven, preheating to 350* F
  • Ingredient scale set to grams OR a set of measuring cups
  • A set of measuring spoons
  • Baking Sheets lined with Parchment paper (or silpats, if you're into those)
  • An electric mixer with a paddle attachment OR a sturdy bowl and spoon and strong arms.
  • A large and small bowl (or two large and one small if you're not using a mixer)
  • A large cookie scoop
  • Rubber Spatula
  • Pastry bag or gallon size ziplock with a corner cut off




  • 400 grams All Purpose Flour (3 Cups)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp cloves


  • 426 grams brown sugar (2 Cups)
  • 1 cup oil (we use sunflower oil)
  • 710g cold pumpkin puree (3 Cups)
  • 2 eggs
  • 1 tsp vanilla extract



  • In a bowl, add all your dry ingredients and combine with a fork or whisk
  • In a second, larger bowl (or your mixer bowl), add your oil and sugar and beat the daylights out of it.
  • Add your egg, vanilla and pumpkin puree to your sugar mixture and mix until well combined.
  • Pour your dry mixture into your wet mixture and SLOWLY combine it until just mixed There should be no flour clumps in the bottom of your bowl. Scrape down the sides of your bowl.
  • Preheat your oven to 350*F.
  • Grab your big cookie scoop and start scooping your whoopies, remembering that you need to do them in pairs so you have even pies.
  • Place them 3" apart on your baking sheets. They will spread!
  • Bake for 10-15 minutes (depending on your oven). When they're done, you should be able to lightly tough the top of a whoopie without it sinking in.
  • Once they're cool - place half the whoopies upside down so their bottoms are showing and pipe your cream cheese filling onto it. Top the filling with another whoopie and Voila!



This cream cheese frosting recipe is absolutely not scaled to this whoopie recipe, sorry. Make this frosting while your cookies are baking or after they're out of the oven.

  • 1.5 pounds of COLD cream cheese
  • 2 sticks unsalted butter (soft)
  • 1.75 cups 10x/confectioners/powdered sugar
  • Beat the cream cheese in your mixer
  • Scrape down bowl and add butter and powdered sugar.
  • Mix it on medium or high for a few minutes until fluffy
  • Using spatula, move cream cheese frosting from bowl to a piping bag or gallon zip lock with a corner cut off.



    PS: I am happy to tell you that this will not turn into one of those recipe blogs that have you scrolling through pages and pages of story just to get to the recipe. You're welcome. ;-)

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