Pumpkin Whoopie Cookies

18 servings
28 min

This is the FIRST pumpkin recipe I’m sharing this fall season! These scrumptiously moist and delicious pumpkin whoopie pies!

Or, as they are called in our house, moon pies! Which is what both Michael and I called them growing up.

Whatever you call these delectable treats, they do have a little background story that I thought was kind of funny.

In an article, I found in the Farmer’s Almanac, I learned that Whoopie Pies originated from New England and were first made by the Amish wives from remnants of cakes and frosting. The name itself came from the men who were said to yell “Whoopie” when they opened their lunch boxes and found these goodies!

Recipe details

  • 18  servings
  • Prep time: 15 Minutes Cook time: 13 Minutes Total time: 28 min
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Ingredients

For Cookies

  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 15 oz can Pumpkin puree
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 1/2 teaspoons pumpkin pie spice

For the filling

  • 1 stick butter softened
  • 2 cups powdered sugar
  • 8 oz cream cheese softened
  • 1 teaspoon vanilla or maple extract

Instructions

To Make the Cookies

Preheat oven to 350. Line two baking sheets with parchment paper. Combine brown sugar and vegetable oil in a large mixing bowl. Whisk until smooth. Add in pumpkin puree, eggs, and vanilla. Whisk until combined. In a medium mixing bowl, combine flour, salt, baking soda, baking powder, and pumpkin spice. Stir dry ingredients into wet until just combined. Do Not Overstir. Drop dough 2 inches apart onto the baking sheets using a 1 1/2 Tablespoon scoop. Bake in the oven for 12-13 minutes. Remove the cookies from the oven and place them on a baking rack to cool completely.

To Make the Filling

Combine ingredients in a large bowl or stand mixer. Using whisk attachment or beaters, whip ingredients until smooth. Place the filling in the refrigerator for 30 minutes.

To Assemble

Scoop a heaping Tablespoon of the filling onto the flat side of one cookie. Top the filling with the flat side of another cookie. Press down gently so that the filling spreads to the outer edges. Store in an air-tight container in the refrigerator for 4 days or freeze for up to 3 months.

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