Pumpkin whoopie pies

    1 hour 10 min

    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!

    339 people made this

    Makes: 3 dozen whoopie pies

    • 400g dark brown soft sugar
    • 240ml vegetable oil
    • 375g pumpkin puree
    • 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
    • For the filling
    • 1 egg white
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 250g icing sugar
    • 155g unsalted butter, softened

    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.


    Pumpkin whoopie pies
    Pumpkin whoopie pies

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    Reviews in English (373)


    These are absolutely DELICIOUS. I made the batter as directed. The first batch of cookies flattened too much, but after the batter had sat for about 10 minutes, it thickened nicely and the cookies were perfect. I used a 2 tbsp. mini ice cream scoop so they'd be the same size, and I had no problems with them keeping a funky shape while baking. They smoothed out perfectly. I used a different filling: 1 large tub Cool Whip, 8 oz cream cheese, 2/3 cup sugar and 2 tsp. vanilla, whipped together. It was light, not too rich. The flavor of the pies was much better after they rested overnight. MAKE THIS RECIPE. You won't be disappointed.  -  04 Oct 2007  (Review from Allrecipes US | Canada)


    Very yummy. Mine were done at 10 minutes. I do prefer cream cheese filling with pumpkin, so I used the cream cheese II recipe from this site.  -  05 Jul 2008  (Review from Allrecipes US | Canada)


    OMG!! These were amazing! I made them for a FBLA fundraiser for my son, and they were the first thing to sell out. Not before hubby kept some for himself. I did use a different filling (1 cup butter, 1 cup marshmallow creme, 2 cups confectioners sugar & 2 tsp vanilla). These are heavenly!  -  08 Nov 2007  (Review from Allrecipes US | Canada)