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Pumpkin Whoopie Pies

I wanted to make something sweet and “fall-esque” for our family picnic/apple picking excursion.  I found this whoopie pie recipe, and it peaked my curiosity.  What an interesting spin on an old-fashioned treat!  Who doesn’t love whoopie pies!?  You can’t help but feel like a kid when you eat one.  It’s tough to get your mouth around the top and the cream inevitably spurts out from the sides onto your lips and cheeks–it’s impossible to eat one neatly!  I am so glad I made these because they were a hit!  The pumpkin cakes are so fluffy and flavorful and the cream filling is sweet and delicious.  My husband and family raved about these treats.  My uncle even saved one to have with coffee for breakfast!  I can certainly see these babies making another appearance at my table this season!

Pumpkin Whoopie Pies:


  • 2 cups brown sugar
  • 1 cup canola oil
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup pumpkin, canned or fresh roasted
  • 1/4 teaspoon salt
  • 3 cups all purpose flour

Preheat oven to 350 degrees.

Combine all cake ingredients in a large bowl and blend until well incorporated.   Grease cookie sheets.  Drop batter by tablespoon (all equal sizes) onto cookie sheets.  Be sure to leave space between each–only six per cookie sheet–as these will spread while baking.  (You will have to make these in batches.*)  Bake for 10 minutes or until a toothpick comes out clean.  Cool completely on a wire wrack.

*I think I made about 4 batches of 6.  When you put the cakes together that gives you about 12 pies total.   It depends, however, on how big you make your pies.  Mine were on the larger size.  You could make about double this number if you made them smaller. 

Cream Filling**

  • 3 heaping tablespoons marshmallow cream (Fluff)
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 1 cup confectioners’ sugar

Combine all ingredients using an electric mixer until fully blended.  Spread on one cooled cake and top with another. 

**I made a double batch of the cream because one batch was far from enough.  You too, may want to double the measurements provided here.


Recipe from Ellie Deaner.  Cookbooks available for purchase here.

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