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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
Photo by Megan Chromik

1 ½ cups

brown sugar

1 cup

vegetable oil

1 ½ lbs

mashed, roasted fresh pumpkin
or canned pumpkin



1 tsp

vanilla extract

3 ½ cups

all-purpose flour

1 tsp


1 tsp

baking powder

1 tsp

baking soda

1 tbsp

ground cinnamon

1 tbsp

ground ginger

1 ½ tsp

ground cloves


Frosting for filling

• Preheat the oven to 350 degrees. Grease cooke sheets, or line them with parchment paper.

• Combine brown sugar, oil, pumpkin, eggs, and vanilla extract in a large mixing bowl.

• In a separate bowl, sift together all dry ingredients.

• Separate dry ingredients into 3 equal parts. Sprinkle 1 part over the wet ingredients and stir a few times. Repeat the process with the remaining 2 parts dry ingredients. With a spatula, scrape the sides of the bowl and mix until just incorporated.

• With a pastry bag, pipe out 72 equally sized discs, 2 ½-inches in diameter, onto sheet pans or cookie sheets.

• Bake at 350 degrees for approximately 15 minutes.

• When cooled, use your favorite frosting for the center. Cream cheese frosting works really well with the pumpkin flavor.

Makes 3 dozen


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