Pumpkin Whoopie Pies

Pumpkin Pie Whoopie
Dianne Avery Photography/Creative RF/Getty Images
  • 32 mins
  • Prep: 20 mins,
  • Cook: 12 mins
  • Yield: 24 Whoopie Pies (24 servings)
Ratings (4)

More of a cookie sandwich than a pie, this very old American snack hails from Pennsylvania's Amish country where it's been a favorite for over a century.

It's also a popular sweet treat throughout New England where it is often filled with a fluffy marshmallow spread.

This recipe was sent to me by Jason Hills who recently featured it on his blog, Jason Cooks.

What You'll Need

  • For the Cookie Dough:
  • 2 1/2 cups brown sugar
  • 1 cup vegetable oil
  • 1 can pumpkin puree (15-oz)
  • 2 eggs
  • 1 teaspoon​ cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 cups flour
  • For the Filling:
  • 2 egg whites
  • 4 teaspoons flour
  • 2 teaspoons vanilla
  • 4 cups confectioners sugar
  • 2 tablespoons milk
  • 1 1/2 cups shortening

How to Make It

  1. Cookie dough: Beat all ingredients, except the flour, with an electric mixer for about 3 minutes, until well mixed. Add the flour, mixing in one cup at a time, until combined. Using a 2-ounce scoop, or 2 rounded tablespoons, drop the dough on to an un-greased cookie sheets. Bake at 350 F, for 10-12 minutes. Cool completely on wire rack.
  2. Filling: Beat all the ingredients with an electric mixer on low until combined and then on high for about 2-3 minutes until light and fluffy.
  1. Once the cookie halves have cooled, frost half of them and top with the other half to create the sandwiches. Wrap individual the whoopie pies in plastic wrap to keep.