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Reviewed: Oct. 9, 2008

I cook professionally at a childcare center & my kids thought these were the best - YUM!!

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Stephanie

	Cooking Level: Professional
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Reviewed: May 19, 2008

These are soo good! I like to make my filling from a cream cheese base and add maple syrup to it though. mmm...

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MISSMOPO

	Cooking Level: Expert
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Reviewed: Mar. 31, 2008

Soooo Good! It takes a while to make but they are so worth every minute. I think they get better the next day. I will make these over and over.

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Beddy

	Cooking Level: Intermediate
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Reviewed: Mar. 9, 2008

These are a BIG hit at our house and every party we've brought them to! The filling is perfect.. not too sweet! but melt in your mouth good!

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these were okay, but being from northern maine i guess i expected something different. the cookie part came out a little hard for my taste and not enough pumpkin flavor, maybe add more pumpkin next time....

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countygirl28

	Cooking Level: Intermediate Living In: Lexington, Kentucky, USA
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Reviewed: Oct. 30, 2007

I really like these. But I HAD to make a few changes. I had already started making these when I realized I didn't have any flour (and I didn't have the car to run and get some). Silly me. So I used half wheat flour and half cake flour and omitted the powder. The cookie part was super cake like and soft, which was perfect for me. Then for the frosting middle part, because wheat flour and cake flour would alter it too much with the heating, I feared, I just used the filling recipe for the other pumpkin whoopie pies with the egg whites. Now the filling part wasn't that great to me. I thought it was too sweet and didn't do much to enhance the flavor of the pumpkin. So I'll try a cream cheese filling next time I think. Overall, tasty fall treat.

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HRS

	Cooking Level: Intermediate
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Reviewed: Oct. 18, 2007

These are super moist. To make them even better, try making them with cream cheese frosting II from this site. My friends and family like these better than chocolate and so do I.

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PatsFan


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Reviewed: Oct. 16, 2007

I was looking for a recipe after getting some of these Amish Pumpkin Whoopies in Shipshewana, IN. This wasn't nearly as good, but they weren't bad either. I used fresh pumpkin, white whole wheat flour, 1 1/2 tsp more cinnamon, and 1/2 white sugar (not by choice). Not too sure about the filling. I think I would try a different one next time. But, everyone ages 2-87 liked them!

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LYSAVANDER


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Reviewed: Oct. 10, 2007

These are very good.Icing is also wonderful.I only baked mine at 400 degrees for 8 minutes. 10 minutes is too long.Thanks for the great recipe.

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luv2cook2

	Home Town: Carlisle, Pennsylvania, USA
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Reviewed: Apr. 21, 2007

I asked my husband what he would rate these out of Five stars and he said if he could He would give it 12 stars. This is my first time making these and WOW! These were Terrific. Definately Try these if you haven't already.

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Andrea


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Reviewed: Feb. 19, 2007

These are really good. The filling is the best part! I've never had a whoopie pie that I enjoyed quite like these. My whole family loves these. I chose this recipe over all of the other recipes because the filling didn't use egg. I wasn't keen on eating raw eggs. I'm glad I chose this one. My only suggestion for this recipe is to grease your hands when you shape the mix. It gives them a nice, smooth top which is nicer for appearance. I wouldn't change a thing about the flavor though. A+

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Guhlia


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Reviewed: Nov. 1, 2006

i really liked these but i did a different filling. I mixed lite cream cheese and pumpkin filling instead. it wasn't as fluffy but definately tasty.

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NATALIEFW


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Reviewed: Oct. 22, 2006

I understand why Deb's children can't wait for this treat. These are great! I wonder how they would be if you added some mini chocolate chips into the filling?

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Marion


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