November 14, 2011

Pumpkin Whoopie Pies with Cream Cheese Filling

Posted by Laura

It's time for whoopie...pies (whoa! what kind of a blog is this!). Ahem, anyways, this recipe is brought to you by Matt Lewis from Baked Bakery and featured on Martha Stewart's website. These whoopie pies have become somewhat of a tradition around our home since I've been making them every year. Because I make them with canned pumpkin, I could technically make them anytime of the year but my palate really starts craving them around the end of October/beginning of November.


For The Pumpkin Whoopie Cookies
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract

For The Cream Cheese Filling
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

  1. Preheat oven to 350 degrees. 
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In a separate bowl, mix together the following ingredients in order (stirring well before adding the next): brown sugar, oil, pumpkin puree, eggs, and vanilla. Combine with flour mixture and mix well.
  3. Using a small ice cream scoop with a release mechanism (or the good 'ol finger and spoon trick), drop heaping tablespoons of dough onto parchment paper lined baking sheets, about 1 inch apart. Bake about 15 minutes or until a toothpick inserted comes out clean. Let cool completely on pan.
  4. To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar (with a sifter) and vanilla, beat just until smooth (side note: filling can be made up to a day in advance...cover and refrigerate then let stand at room temperature to soften before using).
  5. To assemble the whoopie pies: Fill a pastry bag (or ziplock bag) with filling. Snip the end and squeeze filling onto whoopie pies. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Do you have a favorite fall dessert to make? Does is make you feel all warm and fuzzy inside? We'd love to hear about it and even feature it here! Email us at if you'd like to share your fall warm-and-fuzzy recipe with PEC readers. Happy fall!

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