Pumpkin Whoopie Pies | The Jewish Week | Food & Wine

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Pumpkin Whoopie Pies

Celebrate fall with these fun, kid-friendly cookies.
Pumpkin Whoopie Pies

Pumpkin and frosting, a perfect match. Amy Spiro

Makes about 2 dozen

15 min

30 min

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If you've been hanging around here at The Nosh Pit very long, you'll already know that I love pumpkin. I've shared recipes for cupcakesmuffinsbreadmini pies and evensnickerdoodles all flavored with the delicious gourd. And now that we're deep into fall and almost coming up on Thanksgiving, pumpkin is the flavor of the season.

Whoopie pies are two cake-like cookies sandwiched together with frosting. In this case, the pumpkin and cinnamon flavors in the cookie pair perfectly with the smooth cream cheese frosting. They're a perfect handheld treat and they're a fun individual alternative to cupcakes - plus, who can resist the name?

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.




2 sticks (1 cup) butter or margarine, melted

2 cups packed light brown sugar

4 eggs

2 cups (about 1 15-oz. can) canned pumpkin

2 tablespoons pumpkin pie spice (OR 1 1/2 tablespoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice and 1/2 teaspoon ground ginger)

1 tablespoon vanilla

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

3 1/3 cups flour


4 ounces cream cheese

1 stick (1/2 cup) margarine or butter, softened

1 cup confectioners' sugar

1 tablespoon cinnamon

  1. Whisk together the butter and sugar until well combined, then whisk in the eggs until well mixed. Add the pumpkin, spices and vanilla and mix together until you have a smooth mixture. Add the baking powder, baking soda, salt and flour and mix just until smooth.
  2. Use a cookie scoop to portion out tablespoon portions of dough onto a parchment-paper lined baking sheet, leaving about 1" between cookies. Bake at 350 F for about 10 minutes, or until cookies spring back when lightly touched. Let cool completely on a wire rack.
  3. Meanwhile, beat together the cream cheese, butter, sugar and cinnamon until completely smooth. Chill until needed. Spread or pipe a generous layer of frosting on the side of one cookie then sandwich with another. Store in the fridge but serve at room temperature.