Pumpkin Spice Whoopies

Click for the original blog post: Pumpkin Whoopie Pies

Yield: makes 20 small whoopies (double recipe for larger whoopies)


For the whoopies

  • 1 1/2 cups all purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp allspice (optional)
  • 1/4 tsp grated nutmeg (fresh is best)
  • 1 cup firmly packed brown sugar
  • 1/2 cup canola oil
  • 1 1/2 cups pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract

For the filling

  • 1 1/2 cup powdered sugar
  • 4 tbs (1/2 stick) unsalted butter, room temperature
  • 4 oz (1/2 package) cream cheese, room temperature
  • 1 Tbs maple syrup
  • 1 tsp vanilla extract or 1/2 vanilla bean, seeds scraped


  1. Preheat oven to 350 degrees.  Use parchment or silpat lined baking pans, or use a whoopie pie pan sprayed with cooking spray (Crate & Barrel has a good one, while you’re there, pick up a 1 tbs sized ice cream scoop)
  2. In a large bowl, sift together flour, salt, baking powder and soda, and spices.
  3. In your mixer, mix on low the brown sugar and oil, then add the puree, then the egg and vanilla until incorporated.
  4. Add 1/2 of your flour mixture to the bowl and mix on low until just combined, then repeat with the second half.  Don’t over mix.
  5. Use a small 1 Tbs ice cream scoop and drop them onto your baking sheet or in your pan. Leave 1 ” in between for spread.
  6. Bake 10-12 minutes until cookies just start to spring back when touched.  This will give you a nice moist whoopie.  Let cool in pan for 3 minutes, then remove and let cool on wire racks until room temp.
  7. For the filling, cream the butter and the cream cheese together until there are no lumps.  Add the powdered sugar, syrup, and vanilla and beat until smoothe, but do not overbeat.
  8. Assemble cookies by piping or spooning a dollup of cream cheese filling inbetween two cookies.
  9. Keep chilled until ready to use, then remove and let come to room temp for a few minutes before serving.  They will keep in the fridge under plastic wrap for a few days.


Preparation time: 20 minute(s), cooking time, 20 minutes.

Copyright © TamaraEsq 2011.