Add Preferred SourceAs soon as fall settles in, I always reach for the classics, and few things hit the mark like a pumpkin bake that’s been around for decades. Old Fashioned Pumpkin Whoopie Pies fit right in: tender, spiced cookies with a thick layer of cream cheese frosting in the middle. They store well, taste even better the next day, and are the kind of treat you can have ready for company or when a sweet craving hits.
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If you have never made a whoopie pie before, think of it as part cake, part cookie, all wrapped into a neat, hand-held treat. They have the light texture of cake but the convenience of a cookie, making them great for bake sales, snacks after school, or for enjoying with coffee while the kitchen smells like fall.
I bake these all through the season, and they’re far easier than they look. All you need is a can of pure pumpkin puree, the big 28-ounce one. You’ll have a little left over, which is just right for stirring into soup, adding to rice, or freezing for the next baking day.
History
Whoopie pies are believed to have first appeared in the United States in the 1920s or early 1930s, with strong ties to both Maine and the Pennsylvania Amish community. Food historians suggest Amish bakers may have been making them earlier as a way to use leftover cake batter and frosting, tucking the sweet sandwich into lunch pails where, according to legend, children would exclaim “Whoopie!” upon finding them. Around the same time, bakeries in Maine, such as Labadie’s Bakery in Lewiston, began commercially selling the chocolate cake-and-filling treat, helping to popularize it beyond its regional roots.
Ingredients
For the cookies
- Sugar – White granulated sugar. You can cut it to ¾ cup if you want them a little less sweet.
- Brown sugar – Not packed. There is enough sweetness without pressing it down.
- Oil – Vegetable or canola works best, or any neutral-flavored oil.
- Pumpkin puree – From one 28-ounce can. Be sure it is pure pumpkin, not pumpkin pie filling.
- Eggs – Large eggs.
- Vanilla – I often use artificial vanilla extract; the flavor works just fine.
- Flour – All-purpose flour, no sifting needed.
- Salt – Fine table salt blends best here.
- Baking soda – Helps the cookies puff up into the right shape.
- Baking powder – Make sure it is fresh or they will not rise properly.
- Pumpkin pie spice – Fresh spices make a noticeable difference.
For the frosting filling
- Unsalted butter – Salted butter works too if that is what you have.
- Cream cheese – Room temperature is best to avoid lumps.
- Powdered sugar – No need to sift; lumps break up as you mix.
- Vanilla – Artificial extract works fine here as well.
How to Make Old Fashioned Pumpkin Whoopie Pies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. I like pre-cut parchment sheets because they fit perfectly without trimming and keep the cookies from sticking, which means no extra greasing or cleanup.
In the bowl of a stand mixer, blend the sugar, brown sugar, and oil until combined. I love using the stand mixer here because it gives the batter an even consistency without tiring out my arms, especially with thicker batters.
Add the pumpkin puree, eggs, and vanilla, mixing until the batter is smooth. A silicone batter scraper makes it easy to clear the sides of the bowl so nothing is left unmixed.
Mix in the flour, salt, baking soda, baking powder, and pumpkin pie spice just until combined. Using a digital scale for the dry ingredients helps keep baking measurements accurate.
Portion the dough onto the prepared baking sheets with a cookie scoop so the cookies are uniform and match well when assembled.
Bake for 10–12 minutes or until the centers are set. Rotate pans halfway through if you can, and use lightweight aluminum sheet pans because they heat evenly and help prevent over-browning. Cool completely on the parchment before lifting them off.
For the frosting, beat the butter until smooth, then mix in the softened cream cheese, powdered sugar, and vanilla. I like the flex-edge beater attachment because it scrapes the bowl as it mixes, saving me from stopping to do it by hand.
Transfer the frosting to a piping bag and match up cookies of similar size. Pipe a mound of frosting onto one cookie, then sandwich it with its pair. Disposable piping bags are my go-to for sticky frostings like this because I can toss them afterward without scrubbing.
Chef Jenn’s Tips
- A cookie scoop gives evenly sized cookies that line up perfectly.
- Always cool cookies completely before frosting or the filling will melt.
- Chill the frosting for 10 minutes before piping for a fluffier texture.
- Add an extra pinch of pumpkin pie spice if you like a stronger flavor.
Serving Suggestions
These pair perfectly with hot apple cider or a pumpkin spice latte. They are also a great sweet bite after a big bowl of soup or stew in the fall.
Storage
Keep in an airtight container in the fridge for up to 3 days. For longer storage, wrap each pie in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Old Fashioned Pumpkin Whoopie Pies Recipe
Equipment
Ingredients
For the cookies:
- 1 cup sugar
- 1 cup brown sugar
- 1 cup oil
- 3 cups pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons pumpkin pie spice
For the frosting filling:
- ½ cup unsalted butter softened
- 8 ounce cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Mix the sugar, brown sugar, and oil in the bowl of a stand mixer until blended.
- Add pumpkin puree, eggs, and vanilla in the mixture, then mix until smooth.
- Combine the flour, salt, baking soda, baking powder, and pumpkin pie spice in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Scrape the bowl as needed without overmixing.
- Scoop batter with an ice cream scoop, placing even mounds on the baking sheets, leaving space for spreading.
- Bake for 10–12 minutes or until set in the middle. Cool completely on the parchment.
- Beat the softened butter in a stand mixer until smooth. Add cream cheese and beat until lump-free.
- Add powdered sugar and vanilla, mixing until combined, then increase the speed and whip until fluffy. Transfer to a piping bag.
- Pair cookies of similar size. Pipe frosting onto the flat side of one cookie, then top with another to make a sandwich.
Notes
Chef Jenn’s Tips
- A cookie scoop gives evenly sized cookies that line up perfectly.
- Always cool cookies completely before frosting or the filling will melt.
- Chill the frosting for 10 minutes before piping for a fluffier texture.
- Add an extra pinch of pumpkin pie spice if you like a stronger flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.