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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 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cookie whoopie pie
Servings: 5 dozen
Author: Barbara


  • 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


  • 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.