Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Difficulty Easy
Serves 24
Prep Time 20
Cook Time 0
3 Cups All-Purpose Flour
2 Grade A Large Eggs
3 Cups, Chilled Canned Pumpkin
1 Cup Vegetable Oil
2 Cups, Firmly Packed Dark Brown Sugar
1 Tbsp Cloves
1 Tbsp Ground Ginger
2 Tbsp Ground Cinnamon
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Seasoned Salt
1 Tsp Pure Vanilla Extract



  1. For the cream cheese filling:
  2. 3 cups Ginger Evans Confectioners' Sugar
  3. 1/2 cup Coburn Farms Butter (Softened)
  4. 8 oz. Coburn Farms Cream Cheese (Softened)
  5. 1 tsp. Marcum Pure Vanilla Extract
  6. Preheat the oven 350 degrees and line two baking sheets with parchment paper.
  7. Mix together the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
  8. In a separate bowl, stir the brown sugar and oil together. Then add the pumpkin puree and whisk to combine thoroughly.
  9. Add the eggs and vanilla and whisk. Slowly add the flour mixture into the pumpkin mixture and stir until completely combined.
  10. Chill in the refrigerator for one hour.
  11. Add a large spoonful of the dough on the baking sheet, separating each one inch apart and bake for 10-12 minutes. Then remove from the oven and let cool.
  12. Cream cheese filling: Sift the confectioners' sugar into a medium bowl and set aside.
  13. In a separate bowl, beat the butter until smooth. Then add the cream cheese and mix well.
  14. Add the confectioners, sugar and the vanilla, beat well. Note: do not over beat the filling or it will lose structure.
  15. Assembly: Lay half of the cookies upside down (flat side facing up) and use a spoon to spread a large dollop of filling onto the cookie.
  16. Place the other cookies on top to the filling and lightly press down so the filling spreads. Repeat until all the cookies are used.
  17. Put in the refrigerator for 30 minutes to firm up before serving.