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Pumpkin Whoopie Pies


 Pumpkin Whoopie Pies

For the Cookies

•    3 cups flour

•    2 cups brown sugar

•    1 1/2 cups cooked pumpkin

•    1 cup vegetable oil

•    2 eggs

•    1 1/2 tablespoons cinnamon

•    1/2 tablespoon ginger

•    1/2 tablespoon cloves (ground)

•    1 teaspoon baking soda

•    1 teaspoon baking powder

•    1 teaspoon salt

•    1 teaspoon vanilla


For the Filling

•    2 cups 10X confectioners sugar

•    1/2 cup shortening

•    1 egg white

•    2 tablespoons whole milk

•    1 teaspoon vanilla 


Pre-heat the oven to 350°F.


Cookies: Combine the oil and brown sugar in a mixing bowl, add the pumpkin and eggs until they are all mixed into a thick paste. Add the rest of the ingredients and combine until thick and doughy. On a lightly greased baking sheet, drop large teaspoon-sized amounts of dough at even spacing throughout the pan.  Bake the cookies at 350°F for about 10 to 12 minutes, until the cookies are firm.


Filling: Thoroughly combine egg white, milk, and vanilla in a new bowl with half of the confectioners sugar. Then add the shortening and the remaining confectioners sugar. Mix until the filling is smooth and fluffy.


Once the cookies have sufficiently cooled, spread an equal amount of filling between two cookies to form the whoopie pie. 


Serve immediately.


Yields: approx. three dozen whoopie pies

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