Pumpkin Whoopie Pies Recipe

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Pumpkin Whoopie Pies
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  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 tbsp packed light brown sugar
  • pinch of salt
  • 1/2 tbsp water
  • 1/2 cup pecans
  • 3/4 stick (6 tbsp) unsalted butter, softened
  • pinch of salt
  • 1 1/2 cups confectioners' sugar
  • 1 tbsp bourbon (optional; substitute 1 tsp vanilla extract)


  1. For cookie-cakes: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
  2. Whisk together flour, baking powder, soda, salt, and spices in a bowl.
  3. Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
  4. Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
  5. Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
  6. Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
  7. Leave oven on.
  8. For candied pecans: Line a small sheet pan with parchment paper.
  9. Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.
  10. Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
  11. Cool completely on pan on a rack.
  12. Coarsely chop candied pecans.
  13. For filling: While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
  14. Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
  15. Assemble whoopie pies: Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
  16. Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.
  17. Cooks' Notes: •If you want perfectly round cakes, a 1-ounce ice cream scoop is a worthwhile investment, because you can use it for so many other baking projects, in addition to ice cream. •Cookie-cakes can be baked 1 day ahead, and kept on racks at room temperature, covered with a kitchen towel. •Filling can be made 1 day ahead, and chilled, covered. •Pecans can be candied 3 days ahead and kept in an airtight container at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 339.03 Kcal (1419 kJ)
Calories from fat 151.94 Kcal
% Daily Value*
Total Fat 16.88g 26%
Cholesterol 24.75mg 8%
Sodium 167.31mg 7%
Potassium 98.64mg 2%
Total Carbs 46.32g 15%
Sugars 35.72g 143%
Dietary Fiber 1.11g 4%
Protein 2.97g 6%
Vitamin C 0.1mg 0%
Iron 0.6mg 3%
Calcium 39.5mg 4%
Amount Per 100 g
Calories 425.93 Kcal (1783 kJ)
Calories from fat 190.88 Kcal
% Daily Value*
Total Fat 21.21g 26%
Cholesterol 31.09mg 8%
Sodium 210.19mg 7%
Potassium 123.92mg 2%
Total Carbs 58.19g 15%
Sugars 44.87g 143%
Dietary Fiber 1.4g 4%
Protein 3.73g 6%
Vitamin C 0.1mg 0%
Iron 0.7mg 3%
Calcium 49.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
  • 10

Good Points

  • saturated fat free

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