The Best Pumpkin Whoopie Pie Recipe With Step By Step Instructions

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Pumpkin Whoopie Pies with a cream cheese filling are the perfect fall treat. The best part of this recipe is leave out the filling and have pumpkin cookies! We love to freeze these pumpkin cookie sandwiches and serve them slightly frozen.

Pumpkin Whoopie Pies

Barbara adapted the recipe for these pumpkin cookies from one she found in the Farm Journal Homemade Cookies cookbook. If you don’t feel like making the cream cheese frosting for the filling of these Pumpkin Whoopie Pies, then just skip that step and enjoy the pumpkin cookies on their own! The flavors are amazing.

However, if you want the full experience, then mix up that cream cheese frosting and and create these rich, flavorful sandwich cookies!

Here’s a tip: Once these Pumpkin Whoopie Pies are assembled, wrap them individually in plastic wrap and put them in the freezer. Pull the cookie sandwiches out one at a time, let them partially thaw out and then enjoy. They are a bit firmer when they are partially frozen and oh-so good! These are a great alternative to traditional ice cream sandwiches!

Pumpkin Whoopie Pies are great after school snacks for the kids or throw them in the cooler as a treat at the football or soccer field.

Barbara has plans to make up a batch and throw them in the freezer as an easy dessert option for Kevin once he’s in the field harvesting corn and soybeans this fall!

Ingredient List

  • 1/2 cup shortening
  • 1 1/4 cups brown sugar firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups canned pumpkin (NOT Pumpkin Pie Filling)
  • 2 1/2 cups all purpose flour, sifted
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

How to Make Pumpkin Whoopie Pies

Step by Step Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, cream shortening and brown sugar together with a hand mixer or stand mixer.
  3. Add eggs, and beat thoroughly.
  4. Mix in vanilla and pumpkin puree.
  5. Sift together the dry ingredients in a separate medium bowl.
  6. Blend flour mixture into wet ingredients.
  7. Using a large cookie scoop, drop by heaping spoonfuls about 2-inches apart onto a greased baking sheet.
  8. Bake for about 15 minutes or until lightly browned.
  9. Remove cookies from baking sheet and cool on wire racks.
  10. While cookies are cooling, make Cream Cheese Frosting.
  11. Once cooled to room temperature, add large dollop of cream cheese frosting onto bottom of a cookie and top with another cookie. Yields about 5 dozen individual cookies or 2 1/2 dozen whoopie pie sandwich cookies.

For the full pumpkin whoopie pie recipe, scroll to the recipe card at the bottom of this post.

Recipe Variations

  • Use any spices that remind you of fall including premade pumpkin pie spice, cloves, ginger, nutmeg, allspice or cinnamon.
  • Add a little squirt of real maple syrup or maple extract to the cream cheese frosting.
Pumpkin Cookie Whoopie Pies have a decadent cream cheese filling that makes them a perfect snack or dessert.

​Do pumpkin whoopie pies need to be refrigerated?

If the filling is a cream cheese frosting, then it should be refrigerated. Store in an airtight container in the fridge for up to ten days, or wrap tightly and store in the freezer for up to 6 months. These taste best at room temperature; therefore, remove from the refrigerator and let sit at room temperature for 30 minutes before consuming.

​Can pumpkin whoopie pies be frozen?

Yes, wrap each individual whoopie pie in plastic wrap first; then wrap again in aluminum foil. Place in an airtight container, and freeze for up to 6 months. To thaw, remove from the freezer, and place in the freezer for several hours, or let sit at room temperature until soft enough to eat.

MORE PUMPKIN RECIPES

Love pumpkin as much as we do? Here are a few of our favorites. Also, check out Our Best Recipes featuring pumpkin over at Recipes That Crock!

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies with a cream cheese filling are the perfect fall treat. The best part of this recipe is leave out the filling and have pumpkin cookies! Adapted from a recipe in Farm Journal Homemade Cookies.
Prep Time10 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cookie whoopie pie
Servings: 5 dozen
Author: Barbara

Ingredients

  • 1/2 cup shortening
  • 1 1/4 cups brown sugar firmly packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups canned pumpkin
  • 2 1/2 cups flour sifted
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  • Preheat oven to 375 degrees F.
  • Cream shortening and brown sugar together.
  • Add eggs and beat thoroughly.
  • Mix in vanilla and pumpkin.
  • Sift together the dry ingredients.
  • Blend into creamed mixture.
  • Drop by heaping spoonfuls about 2-inches apart onto a greased baking sheet.
  • Bake for about 15 minutes or until lightly browned.
  • Remove cookies from baking sheet and cool on racks.
  • While cookies are cooling, make Cream Cheese Frosting.
  • Once cooled, add dollop of cream cheese frosting onto bottom of a cookie and top with another cookie.
  • Yields about 5 dozen individual cookies or 2 1/2 dozen whoopie pie sandwich cookies.

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