Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

pumpkin-whoopie-pies

Ok so I know I said I was going to be done with pumpkin desserts by now but how could I resist making Pumpkin Whoopie Pies!?

This recipe is so easy to mix you will be eating these little pumpkin cakes in less than 30 minutes!

One bowl and a whisk is all you need.

And of course the ingredients!

This is a building on recipes though, so you will have to make your filling ahead of time (or just get to mixing it while these little whoopies bake!)

I can never decide if I want Cream Cheese Icing to fill them or Buttercream so most of the time I make BOTH!

Try mixing some buttercream and cream cheese icing together!  You will go insane!

Add chocolate chips, nuts or raisins!

About ¾ cup of anything you like will do just fine!

5.0 from 1 reviews
Pumpkin Whoopie Pies
 
Prep time
Cook time
Total time
 
Preheat oven to 350° F
Author:
Serves: 9 Sandwich Pies
Ingredients
  • Pumpkin 1 cup (240g)
  • Granulated Sugar 1 cup (200g)
  • Vegetable Oil ½ cup (120ml)
  • Egg large 1 (50g)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoons (5g)
  • Ground Cinnamon 1 teaspoons (2g)
  • Pumpkin Pie Spice 1 teaspoon (4g)
  • Salt ½ teaspoon (3g)
  • Baking Soda 1 teaspoon (5g)
Instructions
  1. Combine the oil, pumpkin, sugar, vanilla extract and egg together in a large mixing bowl with a hand whisk.
  2. Sift together the flour, spices, baking powder, baking soda and salt and add to the wet mixture, whisk until smooth.
  3. Scoop the batter onto a parchment paper lined sheet pan with a 2 ounce scoop spaced 2" apart and bake in a 350°F preheated oven for approximately 12-15 minutes.
  4. They will be puffed springy when you press the centers..
  5. Cool completely before filling with your choice of filling.
Notes
Whoopie Pie cakes can be stored at room temperature for several days unfilled.

Freeze for up to 2 months

The filling you choose will determine if you have to store them in the refrigerator or not. Be sure to adhere to the notes for storage on whatever filling recipe you choose

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Pumpkin Whoopie Pies
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 Sandwich Pies
Ingredients
  • Pumpkin 1 cup (240g)
  • Granulated Sugar 1 cup (200g)
  • Vegetable Oil ½ cup (60ml)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoons (5g)
  • Ground Cinnamon 1 teaspoons (2g)
  • Pumpkin Pie Spice 1 teaspoon (4g)
  • Salt ½ teaspoon (3g)
  • Baking Soda 1 teaspoon (5g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Combine the oil, pumpkin, sugar, vanilla extract and flax egg together in a large mixing bowl with a hand whisk.
  4. Sift together the flour, spices, baking powder, baking soda and salt and add to the wet mixture, whisk until smooth.
  5. Scoop the batter onto a parchment paper lined sheet pan with a 2 ounce scoop spaced 2" apart and bake in a 350°F preheated oven for approximately 12-15 minutes.
  6. They will be puffed springy when you press the centers..
  7. Cool completely before filling with eitherAquafaba Buttercreamor Vegan Cream Cheese Icing
 

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12 Comments

  1. Hi Gretchen! I’m new to vegan baking and I would like to try to use flax seeds as the egg substitute. I’ll try the whoopie pies for sure but I’m curious, which types of recipes can I substitute flax for? And what are the differences in taste, texture, etc? Thanks a lot for your help! You are too awesome!

      1. Woah! Super fast reply! Followup question, can I use flax eggs on brownies or cookies? How about cakes using the creaming method? Aquafaba is next after my flax experiment! 🙂 Thank you!

        1. yes to both!
          Typically this is the most common ratio:
          1 egg =

          Ground Flax Seeds 1 Tablespoon (8g)
          Hot Water 3 Tablespoons (45ml)

          Combine ground flax seed with hot water and whisk smooth
          Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

  2. I am so glad you posted these. Of all the whoopie pies that I’ve eaten, these have to be my absolute favorite and I’m really not much of a pumpkin eater. Your Cinnamon Swiss meringue buttercream is awesome with them. In my quest to find the perfect chocolate whoopie pie I started with this recipe, exchanged mashed bananas (applesauce also works) and 60g of cocoa for the same amount of flour. Your Mocha Swiss meringue buttercream for filling and it is perfection!!

  3. Dear Gretchen!
    I am SO happy you posted these. I have made them every Halloween since you first posted them, and made sure to save the recipe early on. They are so delicious! I am looking forward to having them again. Also we will be making your fantastic basic cookie dough. The chocolate version with piped skeleton was such a hit last year, all the kids loved them. Thank you for all you share and teach. I am a longtime-fan!
    Best wishes from Norway.
    Camilla

  4. hi gretchen!!!!so glad the whoopie pies are back. do you think you can do a chocolate whoopie pie? also do you have a funfetti recipe you can share . my daughter would luv me to make her that for her bday and your recipe are the best.

  5. I’m not much of a pumpkin fan, well I wasn’t until until I made these. I tried a couple of other recipes and was not impressed with the result. Your recipe will be THE one from now on. Thank you for sharing your expertise and recipes with us!

  6. Your recipe has 1/2 cup (60 ml) oil but on my measure 1/2 cup is 125 ml… I’ve been using 1/2 cup but I was wondering why the difference…

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