Pumpkin Whoopie Pies

Why You’ll Love This Recipe

I love these whoopie pies because they combine the warm spices of pumpkin pie with the handheld fun of cookies. They’re easy to make and even easier to eat. The spiced pumpkin cakes are soft and moist, while the whipped vanilla filling gives just the right contrast. Whether I’m making them for a bake sale, potluck, or a quiet evening in, these never last long on the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin Cakes

• 1 (15.5 oz) can pumpkin

• 1 cup corn or vegetable oil

• 2 egg yolks (reserve egg whites for filling)

• 2 cups packed brown sugar

• 1 teaspoon vanilla

• ½ teaspoon ground cloves

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 3 cups flour

White Filling

• 2 egg whites

• 2 tablespoons flour

• 2 teaspoons vanilla

• 2 tablespoons milk

• 2 cups powdered sugar

• 1½ cups vegetable shortening

Directions

1. I preheat the oven to 350°F and line my baking sheets with parchment paper or silicone mats.

2. In a large mixing bowl, I combine the canned pumpkin, oil, egg yolks, brown sugar, and vanilla. I mix until smooth and well blended.

3. In a separate bowl, I whisk together the flour, baking powder, baking soda, cloves, cinnamon, ginger, and salt.

4. I gradually add the dry mixture into the pumpkin mixture, one cup at a time, mixing well after each addition. The batter is thick, so I make sure to scrape down the sides of the bowl as I go.

5. Using a spoon or scoop, I drop 2-inch wide mounds of batter onto the prepared baking sheets, leaving about an inch between each.

6. I bake them for around 12 minutes, or until a toothpick inserted comes out clean and the tops have a slight golden tint. Then I let them cool completely on a wire rack.

To make the filling:
7. I beat the egg whites on high speed until stiff peaks form—this takes just a couple of minutes.
8. I add in the flour, vanilla, milk, powdered sugar, and vegetable shortening, then beat the mixture until smooth and creamy. The longer I beat it, the fluffier the filling becomes.
9. I spread a generous layer of filling on the flat side of one pumpkin cake and top it with another cake to make a sandwich. I repeat this until all the pies are assembled.

Servings and timing

• Servings: 18 whoopie pies

• Prep Time: 15 minutes

• Cook Time: 12 minutes

• Total Time: 30 minutes

Variations

When I want to switch things up, I try:

• Adding a pinch of nutmeg or allspice to the batter for extra warmth.

• Mixing a spoonful of maple syrup into the filling for a fall twist.

• Using cream cheese instead of shortening for a tangier, richer filling.

• Rolling the edges of the filling in crushed nuts or mini chocolate chips for texture.

• Making mini whoopie pies for bite-sized party treats—just reduce the bake time slightly.

Storage/Reheating

I store the assembled whoopie pies in an airtight container in the fridge for up to 4 days. If I’m making them ahead, I keep the pumpkin cakes and filling separate until ready to serve. They taste best at room temperature, so I let them sit out for 10–15 minutes before enjoying. They also freeze well—I wrap them individually in plastic and freeze for up to 2 months.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I sometimes use homemade pumpkin purée—just make sure it’s well-drained and not too watery. The texture should be similar to canned pumpkin.

What can I use instead of vegetable shortening in the filling?

I’ve used unsalted butter or cream cheese as alternatives, but shortening gives the most traditional texture and stability.

Can I make the batter ahead of time?

Yes, I can refrigerate the batter for up to a day. I just bring it to room temperature before scooping and baking for best results.

Do these pies need to be refrigerated?

Because of the creamy filling, I keep them in the fridge. They’re still soft and delicious after coming to room temperature.

How do I keep the cakes from spreading too much?

This batter is thick and doesn’t spread much. If I want a more uniform shape, I use a cookie scoop and slightly shape them with damp fingers before baking.

Conclusion

Pumpkin Whoopie Pies are everything I want in a seasonal dessert—spiced, soft, creamy, and completely irresistible. They bring the cozy flavors of fall into a fun, portable treat that’s perfect for sharing (or not!). Every time I bake a batch, they disappear in no time—and I always find myself reaching for the recipe again.