Have you ever had a whoopie pie before? The name is said to originate from children yelling, “whoopie!” when they found one of these delicious treats in their lunchboxes. These Amish pumpkin whoopie pies are the perfect fall treat. They are soft and fluffy with a delicious marshmallow filling.
I’m a huge fan of fall and a lover of all things pumpkin. I think these pumpkin whoopie pies are the perfect fall dessert. They are a fun treat to make for your friends and family and also for baby showers, potlucks, and bake sales. If you are a pumpkin fan then I’m sure you’ll love these cookies. They are such a yummy treat.
What makes this recipe Amish?
The original whoopie pie recipe or also called gobs originated from Amish kitchens. They are still very popular in the Lancaster, PA area. Whoopie pies are like a soft and fluffy cookie sandwich with a sweet and delicious filling. The first whoopie pies were traditionally chocolate or vanilla but over the years all types of a variations have come about.
Do I need to refrigerate these pumpkin whoopie pies?
These pumpkin whoopie pies do need to be refrigerated because of the filling. They are absolutely delicious but very prone to melting due to the filling.
What is the filling made out of?
The filling is made from marshmallow fluff, powdered sugar, vanilla extract, and softened butter. There are other variations that call for shortening or for egg whites. I have also used whipped topping (think Cool Whip) before when I was out of marshmallow fluff and it was also a very tasty filling for these cookies.
How many whoopie pies does this recipe make?
It seems like you’ll be making a ton of whoopie pies but it will be less since you have to stack the cookies together. This recipe will yield about 10-12 cookies once filled and stacked together.
Amish Pumpkin Whoopie Pies
For the cookies
- 2 ¼ cups all purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ground cloves
- 1 tbsp vanilla extract
- 2 eggs beaten
- ¾ cup brown sugar
- ¾ cup white sugar
- ⅔ cup vegetable or safflower oil
For the filling
- 1.5 cups marshmallow fluff or cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ stick butter slightly softened
For the cookies
- Begin by preheating your oven to 350 degrees and greasing two large cookie sheets.
- In a large bowl, combine the dry ingredients.
- Next add in the wet ingredients except for the eggs.
- Mix well with a hand mixer and then slowly add the beaten eggs in. Mix for about three minutes with a hand mixer on medium speed.
- Drop the dough by heaping tablespoons onto the baking sheets.
- Bake at 350 degrees for about ten minutes or until the edges are slightly browned.
- Set aside to cool.
For the filling
- To make the filling for these whoopie pies, combine the marshmallow creme, vanilla extract, powdered sugar, and slightly softened butter (do not completely melt the butter) in a mixing bowl.
- Mix well on a low setting and then beat on high for about three minutes until the mixture becomes fluffy.
- Use a tablespoon to spread the mixture on the bottom of half of the cooled cookies and then press them together.
- Refigerate for about 20 to 30 minutes before serving.
- Store any left over cookies in the refrigerator for up to three days.
I hope you enjoyed this recipe for Amish pumpkin whoopie pies. If you need even more recipes, be sure to check out our Take a Recipe and Leave a Recipe group on Facebook for lots of recipes and cooking inspiration.
If you liked this recipe, you might also like:
- Amish Pumpkin Bread
- Cast Iron Skillet Pumpkin Bread
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- Yellow Cake Mix Banana Bread
- Easy Peach Pie Cake with Yellow Cake Mix
- Impossibly Easy Apple Pie
- Buttermilk and Honey Banana Bread