Whoopie Pie Pumpkins
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Tangy cream cheese frosting sandwiched in between to amazing soft pumpkin spiced cookies sandwiched
Course: Dessert
Cuisine: American
Keyword: pumpkin shaped food, whoopie pie
Servings: 8
Author: Beth Jackson Klosterboer
For the Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs at room temperature, lightly beaten
  • 1 cup 100% Pure Pumpkin
  • 1 teaspoon vanilla extract
For the Frosting
  • 4 ounces cream cheese
  • 6 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  1. For the Cake
For the Cake
  1. PREHEAT oven to 350° F. Spray whoopie pie pan with Bakers Joy or other Bakers Spray.
  2. COMBINE flour, baking soda, baking powder, and cinnamon and salt in medium bowl.
  3. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add pumpkin and vanilla extract; beat until smooth.
  6. Stir in flour mixture until combined.
  7. Drop by heaping measuring teaspoons into prepared whoopie pie pan.
  8. BAKE for 10 to 13 minutes or until springy to the touch.
  9. Remove and cool completely.
For the Frosting
  1. BEAT cream cheese, butter and vanilla extract in small mixer on medium speed until combined. Gradually beat in powdered sugar until light and fluffy.
  2. SCOOP a heaping tablespoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich.
  3. Repeat with remaining cookies and filling.
  4. Add fondant decorations.