Pumpkin Whoopie Pies with Cream Cheese Filling

Servings: 15 pies serving(s)

Prep time: 30 minutes

Total time: 50 minutes

Cooking time: 20 minutes

Take me to the recipe

Pumpkin Whoopie Pies are made wiith lightly spiced soft pumpkin molasses cookies sandwiched with cream cheese frosting. 

whoopie pies-smI have a soft spot for whoopie pies and it appears that I’m not the only one. Whoopie pie recipes are among the most popular on this website and when we share the recipes online the interwebs go crazy.

The whoopie pies that I grew up with were chocolate and had a very delicate crumb. I still love them but prefer a cookie with a bit more texture and that’s why these pumpkin whoopie pies are a new favourite. The pumpkin molasses cookies have a great texture — not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is just right.

Pumpkin whoopie pies: The pumpkin molasses cookies have a great texture -- not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is jut right.

Once assembled, pumpkin whoopie pies should be eaten within a couple of days. The pumpkin molasses cookies alone will last a week in a tin.

The recipe was slightly adapted from the always excellent website The Cafe Sucre Farine.

 

Pumpkin Whoopie Pies Recipe (with cream cheese filling)

Makes 2 ½ dozen cookies (about 15 whoopie pies)

Ingredients:

  • ½ cup butter, softened
  • 1 cup  sugar
  • ½ cup of pumpkin puree
  • ¼ cup of Crosby’s Fancy Molasses
  • 1 large egg
  • 1 tsp. vanilla
  • 2 ½ cups  flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. cloves
  • ½ ts. salt

For the icing:

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla

Instructions:

  1. In a large bowl beat the butter with the sugar until creamy. Beat in the molasses, then the egg. Add pumpkin and vanilla. Mix until well combined.
  2. In another bowl, whisk together flour, baking soda, spices, and salt.
  3. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour or overnight.

To bake the cookies:

  1. Preheat the oven to 350 F.
  2. Drop dough by the heaping tablespoonful onto parchment-lined baking sheets (I use a medium cookie scoop).  Leave a couple of inches between cookies.
  3. Bake for 12-15 minutes until set.

To make the frosting:

  1. Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  2. Spread 1-2 Tbsp. of frosting on the flat side of a cookie and top with another cookie.

One more thing…
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Soft and Comforting Pumpkin Oatmeal Cookies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

pumpkin oatmeal cookies

A good old fashioned oatmeal cookie is hard to find. The kind of oatmeal cookie that’s thick and soft and can fill you up. The kind of cookie that feels substantial and a little bit healthy.

That’s why I used to choose them at the university cafeteria —oatmeal raisin cookies were always bigger than the chocolate chip cookies, a better value for my student budget.

It had been ages since I’d had a cookie like that in fact I had forgotten all about them. I’m not sure I even had a recipe for them.

Then came along this recipe for Pumpkin Oatmeal Cookies and just the look of them took me back.

pumpkin oatmeal cookies

The oatmeal raisin cookies that I recall eating didn’t have pumpkin in them but it makes a delicious addition. The pumpkin adds a great flavour dimension and as you can guess, pumpkin is a natural with the spice blend.

If you have premixed pumpkin pie spice on hand feel free to replace the spices called for in this recipe with your blend (a total of 3 1/2 tsp.). Also, I chose just to add chocolate chips and dried cranberries but you can add any mixture of extras that you’d like (pumpkin seeds, sunflower seeds, chopped dates, almonds or walnuts.)

pumpkin oatmeal cookies

Pumpkin Oatmeal Cookie Recipe

Slightly adapted from Sally’s Baking Addiction

  • 2 cups + 2 Tbsp. flour, spooned in
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 1/2 tsp. salt
  • 1 cup butter, melted
  • 1/4 cup Crosby’s Fancy Molasses
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla
  • ¾ cup chocolate chips
  • ¾ cup dried cranberries

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
  3. In a medium bowl whisk the melted butter with molasses, brown sugar, and white sugar. Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
  4. Add pumpkin mixture to bowl of dry ingredients and stir until combined. Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
  5. Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet and spread it a bit with the back of the spoon.
  6. Bake for about 15 minutes or until cookies feel set in the centre.
  7. This is a soft cookie. If you’d like them a bit firmer bake them longer.

pumpkin oatmeal cookies

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.