Pumpkin Whoopie Pies
Featured in Allrecipes Magazine

Pumpkin Whoopie Pies

286

"A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better."
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Ingredients

servings 425 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
  4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Reviews

286
  1. 334 Ratings

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Most helpful positive review

These are absolutely DELICIOUS. I made the batter as directed. The first batch of cookies flattened too much, but after the batter had sat for about 10 minutes, it thickened nicely and the cooki...

Most helpful critical review

I don't know what happened. I bake all the time. They tasted too doughy. Texture was off. Does 1 can of pumpkin = 1 1/2 cups of pumpkin puree. Maybe that's why the recipe was off.

These are absolutely DELICIOUS. I made the batter as directed. The first batch of cookies flattened too much, but after the batter had sat for about 10 minutes, it thickened nicely and the cooki...

Very yummy. Mine were done at 10 minutes. I do prefer cream cheese filling with pumpkin, so I used the cream cheese II recipe from this site.

OMG!! These were amazing! I made them for a FBLA fundraiser for my son, and they were the first thing to sell out. Not before hubby kept some for himself. I did use a different filling (1 cu...

I have made these whoopie pies close to a dozen times since I found the recipe and they always turn out excellent. Everyone loves them because they are not overly sweet, but are super moist. I a...

These cookies are excellent! Make sure to bake at least 12 minutes. When trying a new recipe, I always do a trial run with only a few cookies to see how long to bake, space apart on the cookie s...

Don't pass up this recipe! I do not care that much for pumpkin but I made them for DH and Kids--me as well as them LOVED these pies. Only changes were to add 1/2 apple sauce to replac 1/2 oil, ...

Can't keep my hands off these! Everyone says they would be better with cream cheese filling, which I tried. But, I still prefer the creamy white filling. The cream cheese seams to take away f...

I've reviewed these before with rave reviews but this time.... I added some lemon extract to the cream cheese frosting recipe and they were heavenly, Give it a try.

This was really pretty good. I loved the filling, it wasn't too sweet, but worked well with the pumpkin part. I used the EggBeaters eggwhites instead of regular eggs, and they worked great. On...