Pumpkin whoopie pies

Pumpkin whoopie pies


333 people made this

About this recipe: These whoopie pies are perfect for Halloween - kids and adults alike will adore them. A light pumpkin sponge sandwich is filled with a vanilla buttercream filling. These taste fab and make your house smell gorgeous!

Vonieta Stogner

Makes: 3 dozen whoopie pies

  • 400g dark brown soft sugar
  • 220ml vegetable oil
  • 375g pumpkin - cooked, mashed and cooled
  • 2 eggs
  • 375g plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon ground cloves
  • Filling
  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 250g icing sugar
  • 155g butter, room temperature

Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

  1. Preheat the oven to 180 C / Gas 4. Lightly grease baking trays, or line with baking parchment.
  2. Combine the oil and brown sugar. Mix in the cooled pumpkin and eggs, beating well. Add the flour, salt, baking powder, bicarb, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  3. Drop mixture by heaping teaspoons onto the prepared baking trays. Bake in the preheated oven for 10 to 12 minutes. Let cakes cool then make sandwiches from two cakes filled with the filling.
  4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 125g of the icing sugar. Mix well then beat in the butter and the remaining sugar. Beat until light and fluffy.


To cook the pumpkin, either bake or steam it, then peel and mash. Allow to cool before using in the recipe. Shop-bought pumpkin puree may be used instead, if available.

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