makin’ whoopie

Not that kind of whoopie you pervs!   I’m of course referring to making Pumpkin Whoopie Pies!

I firmly believe that pumpkin has a place on my palette all year round, but the Fall is definitely when it tastes the best.   I’m always on the lookout for a new recipe to add to the collection and these certainly do not disappoint. 

The pumpkin cakes are not too sweet which makes the filling such an oh-so-wonderful combination. 

If you’re like me, you can enjoy these year round, but if you’re a fall-only type of pumpkin person, you’ve still got a little bit of time to sneak these in.  And I strongly recommend that you do!


Pumpkin Whoopie Pies


  • 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon plus 2 pinches salt
  • 1-2/3 cups flour
  • 4 ounces cream cheese, chilled
  • 1 cup confectioners’ sugar


Preheat the oven to 350°. Line two baking sheets with parchment paper (if desired).

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.


Using a tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.  *Note, I found the batter made more than 24 “cakes” and they were quite large.  Not that there’s anything wrong with that….except next time I may use a 1/2 tablespoon.  Just a thought!


Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.


Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.


Lastly….try to eat just one, and let me know how that works out for you. 


P.S.  Original recipe found here.



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