Buttercake Bakery Pumpkin Whoopie Pies

Serving Size: 12
Prep Time:
Total Time:

Ever wonder where the whoopie pie got its name? Legend has it that Amish women hid these cakey, cream-filled sandwich cookies in their husband’s lunch pails and when the farmers found them, they shouted, “Whoopie!” Get ready to elicit the same reaction from guests when they take a bite of these Buttercake Bakery Pumpkin Whoopie Pies filled with delectable cream cheese frosting. “Customers at Buttercake Bakery couldn’t wait for October 1, when we would makes these for the first time each year.” —Logan

Whoopie Pies

  • 3 cup all-purpose flour
  • 3 cup canned pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 eggs, room temperature
  • 2 sticks (8 ounces) unsalted butter, room temperature
  • 2 cup packed brown sugar
  • 1 Tbsp ground cloves
  • 1 Tbsp ground ginger
  • 2 Tbsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  1. Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
  2. In a large bowl, combine the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves and set aside.
  3. In a stand mixer on low (speed 2), cream the brown sugar and butter, gradually increasing speed to medium (speed 4) until light and fluffy. Add the eggs and vanilla on low (speed 2) until combined. Use a spatula to scrape down the sides and bottom of the bowl.
  4. With the mixer on low (speed 2), alternate the dry ingredients with the pumpkin (dry, wet, dry, wet, dry) in several batches. Scrape the sides of the mixer with a spatula after each addition to make sure all ingredients are incorporated.
  5. Use the medium ice cream scoop to drop batter onto the parchment-lined cookie sheets 1 inch apart.
  6. Bake for 12 minutes, turning the pans 180 degrees once about halfway through baking.
  7. Remove the cookies from the oven and let cool completely on a cooling rack.

Cream Cheese Frosting

  • 3 cup powdered sugar, sifted
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 stick (4 ounces) unsalted butter, room temperature
  • 1 tsp pure vanilla extract
  1. While the cookies cool, combine all the frosting ingredients in the stand mixer on low (speed 2) until light and fluffy.
  2. Once cookies are completely cool, use a small ice cream scoop or spoon and cover half of the cookies with a small scoop of icing. Place the other half of the cookies on top to create a sandwich.

TIP: The batter can also be used to make pumpkin bread. Divide the cookie batter between 2 buttered and floured 9-x-5 x-4-inch loaf pans and bake at 350ºF for 40–50 minutes.

Helpful Tools: 2 cookie sheets, parchment paper, fine-mesh colander/sifter, large mixing bowl, stand mixer with flat beater, spatula, medium (2-ounce) and small (1-ounce) ice cream scoops, cooling rack

This recipe originally appeared in The Kitchen Decoded by Logan Levant and Hilary Hattenbach.