Pumpkin Whoopie Pies

Pumpkin Dessert

For the cakes:


1 stick unsalted butter at room temperature
1 cup firmly packed light-brown sugar
2 large eggs, room temperature, lightly beaten
1 cup canned pure pumpkin purée
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon table salt
1-2/3 cups all-purpose flour


Preheat oven to 350°. Line two baking sheets with parchment paper.

In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a spatula, fold in flour.

With an ice-cream scoop, drop mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 to 12 minutes. Transfer to a rack to cool completely

For the filling:


6 pies

Preparation Time

20 Minutes

Total Time

40 Minutes

Reader Comments

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This may be a stupid question

This may be a stupid question, but here goes: Due to the butter and cream cheese elements in the frosting, do these have to be refrigerated?


The Editors's picture

Yes, these bars ought to be kept in the fridge!

I made these today and they

I made these today and they are absolutely the best tasting pumpkin desert we have ever had. They are really rich and delicious.

Thanks so much for the recipe.