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+ servings

Pumpkin Whoopie Pies

Servings: 24
Author: Adapted from Joy Of Baking


  • 3 cups all-purpose flour
  • 2 tbsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp cloves
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1/2 cup canola oil
  • 2.5 cups pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract


  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
  • In a separate bowl, whisk eggs, sugar, and oil together. Add the pumpkin puree, stirring well. Add vanilla and whisk until combined.
  • Gradually add the flour mixture to the pumpkin mixture mixing as you go.
  • Use a small cookie scoop or a large rounded tablespoon to drop the dough onto the baking sheets. It is important they are uniform in size and shape. Space 1 inch apart.
  • Bake for 8-10 minutes or until a toothpick inserted into the center of cookie comes out clean and it lightly springs back when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
  • Once cooled, ice with cream cheese icing.


To make cream cheese icing beat together 1/4 cup butter, 2 1/2 cups icing sugar, 1 block 8oz cream cheese and 1 tsp vanilla. This recipe is enough to ice 14 cookies.