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Pumpkin Whoopie Pies


A pumpkin whoopie pie with a fluffy buttercream filling.

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Rate this recipe 4.5/5 (11 Votes)


  • For the cookies
  • 2 C light brown sugar, packed
  • 1 C vegetable oil
  • 1 + 1/2 C pumpkin puree
  • 2 large eggs
  • 3 C all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 1/2 tbsp cinnamon
  • For the filling
  • 12 tbsp (1 + 1/2 sticks) butter, room temperature
  • 1 + 1/2 tsp vanilla extract
  • 3 tbsp heavy cream or milk
  • 3 C powdered sugar


Preparation time 15mins
Cooking time 30mins


Step 1

1. Preheat oven to 350 degrees. Place a Silpat on a baking sheet.

2. Combine oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add flour, salt, baking powder, baking soda, 1 tsp vanilla, and cinnamon. Mix well.

3. Drop heaping teaspoons of dough and bake for 10-12 minutes. Let the cookies cool.

4. For the filling: Cream the butter until light and fluffy. Add in vanilla and cream/milk. Slowly add in powdered sugar until you get desired consistency and no lumps remain.

4. After the cookies have cooled, pipe the icing on the flat side of one cookie and place the second cookie flat side down on top.


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