Pumpkin Whoopie Pies

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 342.0
  • Total Fat: 19.5 g
  • Cholesterol: 42.5 mg
  • Sodium: 234.1 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Pumpkin Whoopie Pies calories by ingredient
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Number of Servings: 24


    c soft butter
    c vegetable oil
    2 c packed brown sugar
    2 tbsp molasses
    2 tbsp King Arthur Cake Enhancer, optional
    1 tsp baking powder
    tsp baking soda
    1 tsp salt
    2 tsp Vietnamese cinnamon
    1 tsp ground ginger
    tsp ground nutmeg
    tsp ground cloves
    2 large eggs
    15 oz can pumpkin
    2-1/4 c King Arthur unbleached all purpose flour or whole wheat flour

    1 8 oz package of cream cheese, room temperature
    4 tbsp soft butter
    2 cups glazing sugar or confectioners sugar, sifted
    1 tsp vanilla extract
    tsp xanthan gum, optional
    c diced crystallized ginger, optional


1. Preheat oven to 375. Beat together butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt and spices. Then eggs, one at a time, until fluffy. Stir in pumpkin.
2. Add flour in two additions, mixing well after each addition. Scoop to baking sheet, allow 2 inches of room between each scoop. Bake until firm, 16 18 minutes. Cool completely.
3. Fillings, beat cream cheese and butter until smooth and fluffy. Beat in sugar in two additions. Add the vanilla and gum. Beat 2 3 minutes until very fluffy. Then ginger if desired.
4. To assemble, sandwich two cookies around 2 tbsp of fillings. For best storage, wrap each pie in plastic wrap.

Serving Size: 12 4 inch whoopie pies or 24 2 inch whoopie pies

Number of Servings: 24

Recipe submitted by SparkPeople user COLV1906.

TAGS:  Desserts |

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