Pumpkin Whoopie Pies are the pumpkin version of the Amish whoopie pies that I grew up with in Lancaster county. These are pumpkin pie flavored cake-like cookies filled with fluffy cream cheese whoopie pie filling.
Add this to your menu of Amish country recipes. Amish broccoli salad, Amish chicken corn soup, peanut butter pie, hot bacon dressing and fastnachts are top of my list when someone asks me for an Amish recipe.
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- ✨ What makes this recipe work:
- 🧈 Ingredients needed:
- 📝 Ingredient notes:
- 🥣 Helpful Kitchen Tools
- 🔪 How to make Perfect Pumpkin Whoopie Pies
- Make the Pumpkin Cookies
- Make The Whoppie Pie Filling
- Assemble the Whoppie Pies
- 📷 Making Whoopie Pies with Pumpkin
- How to store pumpkin whoopie pies?
- ❄️ Do pumpkin whoopie pies need to be refrigerated?
- ❄️ Can you freeze pumpkin whoopie pies?
- 📝 Frequently asked questions, answers and tips:
- Pumpkin Whoopie Pies
- 👩🏻🍳 Sarah Mock
- Comments
✨ What makes this recipe work:
- These are my son's favorite whoopie pie!
- This whoppie pie filling is made with a fluffy cream cheese icing filling instead of a marshmallow fluff.
- Nothing beats these homemade whoopie pies and a cold glass of milk.
- Skip the whoopie pie pan, you might be tempted to buy it because all you truly need is a baking sheet lined with parchment.
- Full of pumpkin flavor and filled with a sweet cream cheese icing, beaten until smooth and fluff.
🧈 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Ingredient notes:
For the Cookies
- 1 ½ Cup Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoon Pumpkin Pie Spice
- 2 Eggs
- 1 Cup Pumpkin Puree
- ½ Cup Unsalted Butter - softened
- ½ Cup White Sugar
- ¼ Cup Brown Sugar
For the Cream Cheese Filling
- 4 oz Cream Cheese- softened
- 4 tablespoon Unsalted butter - softened
- 1 ½ - 2 Cups Powdered Sugar
- 1 teaspoon Vanilla
- Pinch of Salt
🥣 Helpful Kitchen Tools
- Pastry Bag The pastry bags are strong and sturdy enough to hold still things and you can be comfortable using them to frost cakes, cookie, cupcake treat pops, chocolates, buttercream, macarons and more.
- Baking Pan. - A must-have item for both beginners and experts alike, every baker requires a sturdy and quality cookie pan.
- Parchment Paper - made of heavy-duty, grease proof, nonstick paper which is chlorine-free and compostable. No pan greasing is needed and it is microwave-safe.
🔪 How to make Perfect Pumpkin Whoopie Pies
Make the Pumpkin Cookies
- Preheat the oven to 350 degrees f and line cookie sheets with parchment paper.
- In the large bowl of a stand mixer, cream together butter, brown sugar, and white sugar until light and fluffy.
- In a separate small bowl whisk together flour, baking soda, salt and pumpkin spice.
- Add in eggs and pumpkin.
- Add flour mixture into the pumpkin mixture mixing until everything is blended.
- Pipe batter onto prepared cookie sheet in circles with a 2 inch diameter about 2 inches apart.
- Bake 8-10 minutes or until the cookies appear dry.
- Cool completely.
Make The Whoppie Pie Filling
- Cream together the cream cheese and butter.
- Add vanilla and powdered sugar ½ a cup at a time mixing well between each.
Assemble the Whoppie Pies
- Fill a pastry bag with the filling and pipe frosting onto the flat side of half of the cookies, and top with another cookie to create a sandwich.
- Store in an airtight container
📷 Making Whoopie Pies with Pumpkin
Preheat the oven to 350 and line baking sheets with parchment paper.
- In a large mixing bowl, with an electric mixer, at medium-high speed cream together butter, brown sugar, and white sugar until well mixed.
2. In a medium size separate bowl whisk together flour, baking soda, salt and pumpkin spice.
3. Add canned pumpkin and eggs, and continue mixing until everything is well incorporated.
4. Add dry ingredients into the pumpkin mixture mixing until everything is blended.
5. Place the batter in a piping bag with the end cut off or fitted with a round tip. Pipe batter onto prepared cookie sheet in circles with a 2 inch diameter about 2 inches apart. Alternatively, you can scoop out rounds of dough with a cookie scoop.
6. Bake 8-10 minutes or until the cookies appear dry. Remove cookies and place on a cooling rack. Allow cookies to cool completely.
7. Place the cream cheese and butter in a mixing bowl and cream together with an electric mixer.
8. Add vanilla and continue mixing until well blended. Add in powdered sugar ½ a cup at a time mixing well between each. Use 1 ½ - 2 cups of powdered sugar depending on how thick you want the frosting.
9. Fit a pastry bag with a wide, open tip or if using a disposable bag, snip off about an inch of the tip.
10. Arrange the completely cooled whoopie pie cookies on a wire rack or clean surface in two rows. One row rounded side up, one side flat side up.
11. Fill a pastry bag with the filling and pipe frosting onto the flat side of half of the cookies, and top with another cookie to create a sandwich.
12. Store in a closed container
How to store pumpkin whoopie pies?
Remember, before storing, ensure that the whoopie pies have completely cooled down to room temperature to avoid moisture buildup inside the container. Proper storage will help maintain their taste and texture.
- Room Temperature Storage: If you plan to consume the whoopie pies within a day or two, you can store them at room temperature. Place them in an airtight container with layers of parchment paper between the layers of whoopie pies to prevent them from sticking together.
- Refrigeration: For longer storage, place the whoopie pies in an airtight container and store them in the refrigerator. This can extend their shelf life to around 3-5 days. Again, using parchment paper between layers is recommended.
- Freezing: If you want to store them even longer, you can freeze pumpkin whoopie pies. Wrap each whoopie pie individually in plastic wrap and then place them in a freezer-safe container or a resealable plastic bag. They can be stored in the freezer for up to 2-3 months.
- Thawing: When you're ready to enjoy a frozen whoopie pie, take it out of the freezer and let it thaw in the refrigerator or at room temperature. This will prevent condensation from making the whoopie pie soggy.
❄️ Do pumpkin whoopie pies need to be refrigerated?
Yes, pumpkin whoopie pies should be refrigerated if you plan to store them for more than a day or two. Refrigeration helps to prevent the growth of bacteria and extends the shelf life of the whoopie pies. Place them in an airtight container and store them in the refrigerator. If you're planning to consume them within a day, you can keep them at room temperature, but for longer storage, refrigeration is recommended.
❄️ Can you freeze pumpkin whoopie pies?
Freezing is a great way to keep a batch of pumpkin whoopie pies on hand for future enjoyment. you can freeze pumpkin whoopie pies to extend their shelf life. Follow these steps:
- Wrap Individually: Wrap each pumpkin whoopie pie individually with plastic wrap. This helps prevent freezer burn and keeps them fresh.
- Airtight Container or Bag: Place the wrapped whoopie pies in an airtight container or a resealable plastic freezer bag. Make sure to remove as much air as possible from the bag before sealing it.
- Label and Date: It's a good practice to label the container or bag with the date you're freezing them. This helps you keep track of how long they've been in the freezer.
- Freeze: Put the container or bag in the freezer. Pumpkin whoopie pies can typically be frozen for 2-3 months while maintaining their quality.
- Thawing: When you're ready to enjoy a frozen whoopie pie, take it out of the freezer and let it thaw in the refrigerator or at room temperature. Thawing in the fridge helps prevent condensation from affecting the texture.
📝 Frequently asked questions, answers and tips:
Yes! Whoppie Pies are a great make-ahead cookie. Wrap in plastic wrap and store in a cool, dry place for up to a week.
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Pumpkin Whoopie Pies
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
For the Cookies-
- 1 ½ Cup Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoon Pumpkin Spice
- ½ Cup Butter (Softened)
- ½ Cup White Sugar
- ¼ Cup Brown Sugar
- 1 Cup Pumpkin Puree
- 2 Eggs
For the Frosting-
- 4 oz Cream Cheese (softened)
- 4 tablespoon Butter (softened)
- 1 ½ - 2 Cups Powdered Sugar
- 1 teaspoon Vanilla
- Pinch of Salt
Instructions
- Preheat the oven to 350 °F and line baking sheets with parchment paper.
- In a medium size bowl whisk together flour, baking soda, salt and pumpkin spice.1 ½ Cup Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt, 1 ½ teaspoon Pumpkin Spice, Pinch of Salt
- In a large bowl, with an electric hand or stand mixer, cream together butter, brown sugar, and white sugar until well mixed.½ Cup Butter, ½ Cup White Sugar, 4 oz Cream Cheese, ¼ Cup Brown Sugar
- Add in eggs and pumpkin and continue mixing until everything is well incorporated.2 Eggs, 1 Cup Pumpkin Puree
- Add dry ingredients into the pumpkin mixture mixing until everything is blended.
- Place batter in a piping bag with the end cut off or fitted with a round tip. Pipe batter onto prepared cookie sheet in circles with a 2 inch diameter about 2 inches apart.
- Bake 8-10 minutes or until the cookies appear dry. Remove cookies and place on a cooling rack.
- Allow cookies to cool completely.
- To make the frosting-
- Place the cream cheese and butter in a mixing bowl and cream together with an electric mixer.4 oz Cream Cheese, 4 tablespoon Butter
- Add vanilla and continue mixing until well blended.1 teaspoon Vanilla
- Add in powdered sugar ½ cup at a time mixing well between each. Use 1 ½ - 2 cups of powdered sugar depending on how thick you want the frosting.1 ½ - 2 Cups Powdered Sugar
- Pipe frosting onto the bottom side of half of the cookies, and top with another cookie to create a sandwich.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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