![Pumpkin Whoopie Pies](https://www.thespruceeats.com/thmb/fjYpwax4HdZfigWLKhGSe2-3ZVY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/PumpkinWhoopiePiesHERO-939c006479f74fe5af332490e8a7bebc.jpg)
The Spruce / Kristina Vanni
A whoopie pie is a unique treat made from two round mound-shaped cake-like cookies sandwiched with a creamy filling inside. They can come in any variety of colors and flavors, but this version has a festive Fall twist. The cookies are made with pumpkin puree and pumpkin pie spice, and they are sandwiched with a rich cream cheese filling.
There is much debate as to the origin of these uniquely named treats. Some say the name comes from a product of a musical entitled Whoopee! in Boston over 100 years ago where chocolate pies were tossed into the audience during the song "Makin' Whoopee." Others say the recipe comes from the Pennsylvania Dutch Country where when the women made them for their family everyone exclaimed, "Whoopie!"
No matter the origin, these treats are fun to make and even more exciting to eat. If you are preparing this recipe for a holiday event, the filling can be made up to a day in advance. Cover and refrigerate the filling, but then allow it to stand at room temperature to soften before using to fill the pies. If you are taking them to a party, they can be easily transported in a single layer in a 9x13-inch pan with a lid. Just don't stack the pumpkin whoopie pies for transport because they tend to stick to each other.
Ingredients
Pumpkin Whoopie Pies:
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2 cups brown sugar (packed)
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1 cup vegetable oil
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1 1/2 cups pure pumpkin puree
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2 eggs
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1 teaspoon pure vanilla extract
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3 cups all-purpose flour
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2 tablespoons pumpkin pie spice
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
Cream Cheese Filling:
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1/2 cup unsalted butter, softened
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8 ounces cream cheese, softened
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1 teaspoon pure vanilla extract
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3 cups powdered sugar
Steps to Make It
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Gather the ingredients. Preheat oven to 350 F. Line baking sheets with parchment paper.
The Spruce / Kristina Vanni
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In a large bowl, mix together the brown sugar and vegetable oil.
The Spruce / Kristina Vanni
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Add the pumpkin puree, eggs, and vanilla extract and beat well.
The Spruce / Kristina Vanni
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In another large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
The Spruce / Kristina Vanni
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Add the dry ingredients to the wet ingredients and mix well.
The Spruce / Kristina Vanni
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Using a small ice cream scoop, drop the dough onto the prepared baking sheets. Bake at 350 F for 10 to 12 minutes until springy to the touch.
The Spruce / Kristina Vanni
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Remove from the baking sheets and cool completely on a wire rack.
The Spruce / Kristina Vanni
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In a large bowl, beat the butter, cream cheese, and vanilla until smooth.
The Spruce / Kristina Vanni
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Gradually add the powdered sugar until smooth and spreadable.
The Spruce / Kristina Vanni
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Spread the filling on half of the cookies and top with remaining cookies to form a sandwich. Refrigerate for at least 30 minutes before serving.
The Spruce / Kristina Vanni
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Enjoy! Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts (per serving) | |
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304 | Calories |
16g | Fat |
39g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 26 | |
Amount per serving | |
Calories | 304 |
% Daily Value* | |
Total Fat 16g | 20% |
Saturated Fat 5g | 24% |
Cholesterol 33mg | 11% |
Sodium 187mg | 8% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 1g | 3% |
Total Sugars 27g | |
Protein 3g | |
Vitamin C 1mg | 3% |
Calcium 43mg | 3% |
Iron 1mg | 6% |
Potassium 85mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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