TBT: Fall Is Pumpkin Whoopie Pie Time!

The first time I make Pumpkin Whoopie Pies each fall just seems to signal to my brain that it truly is the season.  We’ve been having a really warm, dry fall here in the Northwest (which I am not complaining about), so it hasn’t really felt autumnal.  Aren’t you impressed that I worked that word into the post?  Anyway, as I was driving to pick up the hooligans at school today, the trees seemed to have changed colors, overnight. So, naturally, it’s imperative that I make Pumpkin Whoopie Pies to herald their brilliance!

One of my favorite memories of visiting the Amish area of Pennsylvania can be recreated at home…Whoopie Pies.  That, and a town called Intercourse. But I digress. Here’s the recipe from a couple of years ago…


Pumpkin Whoopie Pies

Makes 12

  • 1 1/2 sticks  (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1- 2/3 cups flour
  • 4 ounces cream cheese, chilled
  • 2 cups confectioners’ sugar
  • Pinch of salt


  1. Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
  3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
  4. When completely cookies are completely cool, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining pinch of salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
  5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake. Let sit until filling firms up a bit. Or eat them right now…they’re yours, after all!

Click here for the printable version of the recipe

We gave these as party favors at my middle hooligan’s first birthday party.  They made a cute little package, in a cellophane bag with a “Thanks for celebrating with me!” tag.

They really taste much like a pumpkin cupcake with cream cheese frosting, but are much neater to package or even to eat. So why are you still reading?  Go make them!

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