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The Most Adorable & Easy Pumpkin Whoopie Pies Recipe

Oh, fall! That magical time of year when the air gets crisp, the leaves turn fiery colors, and the scent of pumpkin spice fills everything. It always brings back such warm memories for me, like baking with my grandma on a chilly afternoon. And if there’s one treat that screams "fall comfort" louder than anything else, it’s a perfectly made pumpkin whoopie pie. These little gems are like a hug in dessert form, and I’m so excited to share my go-to recipe with you!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 24 whoopie pies
Course: Cookies, Dessert
Cuisine: American, Fall
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1.5 cups solid pack pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1.5 tablespoons ground cinnamon
  • 0.5 tablespoons ground ginger
  • 0.5 tablespoons ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
For the Whoopie Pie Filling
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar divided
  • 0.75 cup shortening

Equipment

  • Large bowl
  • Separate Bowl
  • Whisk
  • Baking sheets
  • Wire rack
  • Clean Bowl
  • Electric mixer (optional)
  • Cookie scoop (optional)

Method
 

  1. Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Step 2: In a large bowl, mix brown sugar and vegetable oil. Add pumpkin puree and eggs; beat until smooth.
  3. Step 3: In a separate bowl, whisk together flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda.
  4. Step 4: Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
  5. Step 5: Drop dough by heaping teaspoons onto prepared baking sheets, leaving space between them.
  6. Step 6: Bake for 10-12 minutes, or until set and slightly firm. Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  7. Step 7: For the filling, beat egg white in a clean bowl. Mix in milk, vanilla, and 1 cup of confectioners' sugar.
  8. Step 8: Add shortening and remaining 1 cup of confectioners' sugar. Beat until light and fluffy.
  9. Step 9: Assemble by spreading filling on one cookie and sandwiching with another.

Notes

Spices: Use about 2 ½ tablespoons of pumpkin pie spice blend if you don't have individual spices. Filling Flavor: Add a little cream cheese for a tangy twist. Add-ins: Fold in chopped pecans, walnuts, or mini chocolate chips into the dough. Glaze: Drizzle with a simple powdered sugar glaze instead of filling.