Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

This is one of my favorite fall recipes (also known as pumpkin gobs). Last year when I discovered the recipe, I think I made them three times in a one week time period! (Don’t worry, I gave most of them away). Everyone that has tried these loves them. Cream cheese icing with a hint of cinnamon, sandwiched between two soft, cake-like pumpkin cookies. This pumpkin version puts traditional chocolate whoopie pies to shame!

Mike loves these and was looking forward to their reappearance this year. He was travelling this week, and expressed much disappointment when I told him that I made them to take to his dad and sister. Thankfully I remembered to freeze a few for when he gets home, a fact which earned me the title “Best Wife Ever.” It’s the little things that count :)

Pumpkin Whoopie Pies

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Pumpkin Whoopie Pies

Ingredients:

Cookie:
1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-2/3 cups flour

Icing:
1/2 stick unsalted butter, softened
4 ounces cream cheese, chilled
1 cup confectioners' sugar
2 pinches of salt
1/2 teaspoon vanilla extract
a few shakes of cinnamon

Directions:

For the cookies: Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using a spoon, drop small mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

For the icing: using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt, 1/2 teaspoon vanilla, and cinnamon; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.

adapted, slightly, from Rachael Ray

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56 Responses to “Pumpkin Whoopie Pies”

  1. 1

    Pam — October 24, 2009 @ 1:34 pm

    Those look really good!

    Megan, I wanted to let you know that you won my contest…please send me your mailing address to: pam101360@gmail.com to collect your prize….Congrats!

    Enjoy!

    http://www.alovefornewrecipes.blogspot.com

  2. 2

    Barbara — October 24, 2009 @ 3:12 pm

    Leave it to Rachael to come up with this gem! I'm still on a pumpkin kick too.

  3. 3

    fieryirishangel — October 25, 2009 @ 1:34 am

    I've seen these all over the place this year and the more I see them, the more appealing they sound! I love pumpkin and have never had whoopie pies, so I might have to give them a try!

  4. 4

    megan — October 25, 2009 @ 2:49 am

    Pam – How exciting! That's the first blog contest I've ever won :)

    Barbara and fieryirishangel – Let me know if you try them – we love them! :)

  5. 5

    The Husband — October 25, 2009 @ 2:58 am

    I just ate one of the frozen whoopie pies and they were just as good as I always remembered them! It was well worth the wait. FYI – it's definitely worth thawing them before eating…

    Since my previous comment from your post obviously scored me points, does that mean I don't have to wash the dishes this week?

  6. 6

    Velva — October 25, 2009 @ 11:49 pm

    I love whoopie pies! What a great idea to use pumpkin. Thanks for sharing.

  7. 7

    Jessica — October 26, 2009 @ 5:02 pm

    This looks delicious!!!!!!! Yummy.

  8. 8

    MollyCookie — October 26, 2009 @ 5:52 pm

    This looks like such a fun recipe for this month. I love it!

  9. 9

    my boyfriend cooks for me — October 26, 2009 @ 7:27 pm

    So much for moving away from pumpkin desserts
    ; )

  10. 10

    morethaneasymac — October 26, 2009 @ 9:02 pm

    I love all your baking recipe links. I want to make everything!

  11. 11

    Mellissa — October 28, 2009 @ 4:50 pm

    Do you think I could replace the cream cheese with something, I am very allergic to it and not sure what replicates the texture.

  12. 12

    megan — October 28, 2009 @ 8:52 pm

    Mellissa – unfortunately I have no idea. I've heard of whipped cottage cheese being a replacement, or ricotta cheese. those would have a similar, if less creamy texture, but I don't think the taste would be nearly as good. You could always try plain buttercream icing – not quite the same, but still good! Anybody else have any suggestions?

  13. 13

    Lezly — September 21, 2010 @ 12:49 am

    Seriously?Pumpkin whoopie pies!? That has moved to the top of my list to bake:) I salute you..lol

  14. 14

    megan @ whatmegansmaking — September 21, 2010 @ 1:19 am

    Lezly – I hope you like them! They're one of our favorites :)

  15. 15

    megan — September 21, 2010 @ 1:19 am

    Lezly – I hope you like them! They're one of our favorites :)

  16. 16

    Kathryn — September 21, 2010 @ 5:32 pm

    Whoopie pies really seem to be the next big trend- I keep seeing them everywhere! Do you serve them with anything in particular?

  17. 17

    megan @ whatmegansmaking — September 24, 2010 @ 10:34 am

    Kathryn – We don't normally serve them with anything – we just eat them :) just like regular cookies

  18. 18

    megan — September 24, 2010 @ 10:34 am

    Kathryn – We don't normally serve them with anything – we just eat them :) just like regular cookies

  19. 19

    TwinMomma — September 30, 2010 @ 4:22 pm

    I made these when they were in the RR magazine a few years ago (I was pregnant and a gestational diabetic, so it probably was NOT a good idea, lol!) and I loooooooooooved them! My hubby and kiddos liked them too. My g'ma always made the chocolate ones, only she calls them "Gobs" instead of whoopie pies. An old family fave :)

  20. 20

    mybakingempire — October 1, 2010 @ 2:30 am

    making these tonight! can't wait!

  21. 21

    megan — October 2, 2010 @ 7:49 pm

    TwinMomma- Thanks for taking the time to let me know you've tried these before! I'm glad you liked them as well :) And yes, I'm from Pennsylvania orginally, and we are definitely familiar with "gobs" out there. Although I like the pumpkin better than the chocolate :)

    mybakingempire – I hope you liked them as much as we did! :)

  22. 22

    megan @ whatmegansmaking — October 2, 2010 @ 7:49 pm

    TwinMomma- Thanks for taking the time to let me know you've tried these before! I'm glad you liked them as well :) And yes, I'm from Pennsylvania orginally, and we are definitely familiar with “gobs” out there. Although I like the pumpkin better than the chocolate :)

    mybakingempire – I hope you liked them as much as we did! :)

  23. 23

    mybakingempire — October 4, 2010 @ 5:30 am

    I got the most insanely rave reviews about these! Lots of moaning in ecstasy… haha (but I'm being serious). Thanks for such a great recipe!

  24. 24

    megan @ whatmegansmaking — October 5, 2010 @ 3:15 pm

    mybakingempire – I'm so glad everyone liked these! Thanks so much for stopping back to let me know. They're definitely some of our favorites!

  25. 25

    megan — October 5, 2010 @ 3:15 pm

    mybakingempire – I'm so glad everyone liked these! Thanks so much for stopping back to let me know. They're definitely some of our favorites!

  26. 26

    mybakingempire — October 14, 2010 @ 1:06 am

    Re-reading this post again since I'm typing up mine. Cannot get over these.

  27. 27

    Kristin — October 20, 2010 @ 12:37 am

    How did you get them to look so cute? Mine truly looked like gobs. Gargantuan at that. Not too cute, but certainly delicious. Paul even liked them and he's not a pumpkin fan. Thanks, girl!

  28. 28

    megan — October 21, 2010 @ 2:27 pm

    Kristin – I'm glad you liked them! And Paul too (since I know how picky he can be) :)

    You need a surprisingly small amount of batter for normal sized cookies. But whoopie pies are traditionally large, so I guess that makes sense. I just made mine small for portion control. and trust me, they're not all cute. Remember, I only photograph the ones I want you to see… :)

  29. 29

    megan @ whatmegansmaking — October 21, 2010 @ 2:27 pm

    Kristin – I'm glad you liked them! And Paul too (since I know how picky he can be) :)

    You need a surprisingly small amount of batter for normal sized cookies. But whoopie pies are traditionally large, so I guess that makes sense. I just made mine small for portion control. and trust me, they're not all cute. Remember, I only photograph the ones I want you to see… :)

  30. 30

    Heather — October 23, 2010 @ 10:44 pm

    Thanks for the recipe!!! My boyfriend and I made these today except we just doubled the batch!! They are fantastic!

    http://fashionistanygirl.blogspot.com/

  31. 31

    megan @ whatmegansmaking — October 24, 2010 @ 12:52 am

    Heather – I'm so glad you liked them! I agree that doubling the recipe was probably the way to go :) Thanks for stopping back to let me know!

  32. 32

    megan — October 24, 2010 @ 12:52 am

    Heather – I'm so glad you liked them! I agree that doubling the recipe was probably the way to go :) Thanks for stopping back to let me know!

  33. 33

    TheHealthyApron — November 1, 2010 @ 1:25 pm

    I adore pumpkin! These look yummy!

  34. 34

    Anonymous — November 25, 2010 @ 3:23 pm

    Lots of allergies here, so I used an egg replacer and smart balance butter. Had a longer baking time, but they are quite tasty. Made some instant pudding with coconut milk and that will be our messy, but yummy filling. Thanks!

  35. 35

    megan @ whatmegansmaking — December 16, 2010 @ 11:49 am

    Anonymous – Glad you liked them, even with all the substitutions! Thanks so much for stopping back to let me know :)

  36. 36

    Food Blogger Friday – Pumpkin Picks! - Snack Smart - Blogs for Women at dailyWD.WomansDay.Com — September 16, 2011 @ 7:01 pm

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    The great pumpkin | Eco Women: Protectors of the Planet! — September 22, 2011 @ 8:01 pm

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  38. 38

    Jeanne — October 12, 2011 @ 9:33 pm

    My husband and I are diabetic and I just wanted to tell you that I made the Pumpkin Whoopie Pies with Splenda substitutes for the sugar. They came out so yummy that I shared a link to your recipe on my facebook page.

    • megan replied: — October 12th, 2011 @ 10:02 pm

      Thanks for your kind comment Jeanne – I’m so glad you liked these and that they came out well with splenda! :)

  39. 39

    Kristin Worthington — November 1, 2011 @ 8:46 am

    These are like crack (I would imagine). Made these the first time and were unbelievable – the whoopie pies disappeared in a matter of minutes. Made them that same week again for a wedding I was attending. Needless to say again, half way gone before people had even ate their dinner. One of the best desserts (and yes, I am a snob) that I’ve ever had! You definitely need to get in the kitchen and make a batch of these.

    • megan replied: — November 6th, 2011 @ 7:54 am

      thanks for the comment Kristin, I’m so glad you liked them! And yes, I agree that they are like crack, or what I would imagine crack to be ;)

  40. 40

    Michelle — November 6, 2011 @ 7:40 am

    Hi, I’ve been saving this recipe for a long time to make and today’s the day!
    Do these need to be stored in the fridge? Or are they ok for a few days on the counter? Thanks!

    • megan replied: — November 6th, 2011 @ 7:54 am

      I hope you liked them! I read somewhere (King arthur flour maybe?) that cream cheese icing is fine at room temp because it is mixed with sugar or something. But I am always cautious and store them in the fridge. Just to warn you, they do get sticky as they sit. But they still taste amazing for days. :) Good luck!

  41. 41

    Tammy — November 21, 2011 @ 8:42 am

    Made these yesterday and they came out great. So easy and delicious. I think I made my cakes too big though :-) Megan, how many would you say this recipe should yield?

    • megan replied: — November 21st, 2011 @ 4:12 pm

      Thanks for the comment Tammy, I’m glad you liked them! I actually am not sure how many this recipe should make. I haven’t made them since last year and I can’t remember how many I got out of a batch. Whoopie pies are traditionally very large, so I’m assuming the recipe isn’t supposed to yield that many. As you can see in my pictures, I made them much smaller, so I’m sure I got quite a few. The original Racahel Ray recipe says “serves 6″(!) so she clearly made hers much larger than I did. Wish I was more help!

  42. 42

    Tammy — November 21, 2011 @ 8:00 pm

    Thx Megan. I think I got 7 or 8 out of the recipe and also cut the butter and replaced with some applesauce :-)

  43. 43

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  44. 44

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  46. 46

    Meredith — November 16, 2012 @ 1:12 pm

    Could this recipe be used to make a cake as well? Just pour the batter into a cake pan and bake. Do you think required bake time would change any? I made them as whoopie pies a few weeks ago and loved them. I just thought i could save a little prep time and make a cake and ice the top.

    • megan replied: — November 17th, 2012 @ 7:17 pm

      I’m guessing it would work, but I’ve never tried it. If you give it a shot, let me know how it turns out! :)

  47. 47

    Pumpkin Whoopie Pies « My Baking Empire — February 5, 2013 @ 7:29 pm

    [...] an effect on people? (You don’t even need a mixer for this!) Apparently Megan did over at What Megan’s Making, which is where I got this recipe. These, with the cinnamon cream cheese frosting, reminded me of [...]

  48. 48

    michelle bratcher — November 28, 2013 @ 9:05 am

    I will be making these soon. I just wanted to say that I’ve spent nearly 40 years eating the gobs my grandma made. When whoopie pies became popular I was sad that my grandma and her siblings never got any credit. Clearly it was a traditional recipe handed down all over. My heart feels happy to see that you’ve included (even in parentheses) gobs as an alternative name for these awesome desserts.

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