If you love the whoopie pies from Amish bake sales or at farmer’s markets then you’ll love this recipe for Amish pumpkin whoopie pies! They’re the perfect fall treat.
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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. They are a soft and fluffy cookie with a delicious cream cheese 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. If you are a pumpkin fan then you may also love this Amish pumpkin bread and these Amish pumpkin cookies!
Jump to:
💭 What are whoopie pies?
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.
📋 Ingredients needed
For the cookies, you will need:
- All purpose flour: The base of the whoopie pie batter.
- Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling. This recipe calls for one cup of pumpkin, you can double the recipe if you have more than one cup to use.
- Baking powder and baking soda: To give the whoopie pies some rise.
- Salt: You’ll need just half of a teaspoon of salt.
- Cinnamon, nutmeg, and ground cloves: To give the cookies some spice.
- Vanilla extract: If possible, I recommend that you use pure vanilla extract.
- Eggs: You’ll need two large eggs.
- Sugar and brown sugar: To sweeten the cookies.
- Vegetable oil: You can also substitute safflower oil.
For the filling:
- Cream cheese: You’ll need an 8 ounce block of full fat cream cheese.
- Butter: I used unsalted butter.
- Salt: If using salted butter, you can skip adding salt.
- Vanilla extract: If possible, I recommend that you use pure vanilla extract.
- Powdered sugar: Also called confectioner’s sugar.
🥣 What kind of pan is needed?
You can use a regular baking sheet or a special whoopie pie pan like this one.
⏲️ How to make this recipe (step by step guide)
For the whoopie pies:
Preheat your oven to 350 degrees. Next, grease two large cookie sheets or a whoopie pie pan.
In a large bowl, combine the dry ingredients (image 1).
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 until well combined with a hand mixer on medium speed (image 2).
Drop the batter onto the baking sheets or in your whoopie pie pan (image 3). I used about ¼ cup of batter per whoopie pie.
Bake at 350 degrees for 10 to 13 minutes or until the edges are slightly browned on a baking sheet or until a toothpick comes out clean from the middle of a whoopie pie in a whoopie pie pan.
Set aside to cool before adding the filling.
For the filling:
Combine the ingredients for the filling in a medium mixing bowl. Be sure to soften your butter and cream cheese before mixing.
Mix well on a low setting and then beat on high for about three minutes until the mixture becomes fluffy.
Use a spatula to spread the mixture on the bottom of half of the cooled cookies and then press them together.
🥡 How to store leftovers
Refrigerate any leftover whoopie pies. They will be good for up to four days after making.
👩🏻🍳 Recipe FAQs
This filling is made from cream cheese and powdered sugar but I’ve also heard of whoopie pie filling being made from shortening. I think cream cheese goes nicely with the pumpkin.
Yes, they need to be refrigerated because of the filling.
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 8 to 10 cookies once filled and stacked together.
Other Amish recipes:
Amish Pumpkin Whoopie Pies
Equipment
- Whoopie pie pan OR you can use a regular baking sheet
Ingredients
For the cookies
- 2 ¼ cups all purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 2 teaspoons vanilla extract
- 2 large eggs beaten
- ¾ cup brown sugar
- ¾ cup white sugar
- ⅔ cup vegetable or safflower oil
For the filling
- 8 ounces cream cheese softened
- 3 tablespoons butter softened, I used unsalted butter
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- 1 pinch salt
Instructions
For the cookies
- Begin by preheating your oven to 350 degrees and greasing two large cookie sheets or a whoopie pie pan.
- 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 until well combined with a hand mixer on medium speed.
- Drop the batter onto the baking sheets or in your whoopie pie pan (use about ¼ cup of batter per whoopie pie)
- Bake at 350 degrees for 10 to 13 minutes or until the edges are slightly browned on a baking sheet or until a toothpick comes out clean from the middle of a whoopie pie in a whoopie pie pan.
- Set aside to cool before adding the filling.
For the filling
- Combine the ingredients for the filling in a medium mixing bowl. Be sure to soften your butter and cream cheese before mixing.
- Mix well on a low setting and then beat on high for about three minutes until the mixture becomes fluffy.
- Use a spatula to spread the mixture on the bottom of half of the cooled cookies and then press them together.
Chef Dennis says
Hmm yum! This Amish Pumpkin Whoopie Pies recipe looks absolutely mouthwatering! I can’t believe I’m drooling right now.
Amy says
I have never had a whoopie pie before but it sounds divine!
Alexandra says
How delicious are these! Always up for a new pumpkin dessert – yum!
michele says
Loved how this turned out – delicious and fun to make!
Sunrita says
What an interesting recipe. First I have heard of a pumpkin one!
Christina says
So delicious!