pie recipe

Nothing says Fall like pumpkins! From our dessert tables to our decor and even our coffee, pumpkins truly are a Fall favorite!  Jill, of Morsels Parties, is here today sharing her amazing recipe for Pumpkin Whoopie Pies! We just love her fun twist on a classic favorite! Thanks Jill for sharing this fabulous recipe!

The Fall season has many signature tastes and smells, and pumpkin is right up at the top of that list. While dreaming up our new Thanksgiving menu the other day, I realized that whoopie pies are a must have! Practical for so many reasons, whoopie pies are the perfect individually sized portion and you get cake and frosting in one bite!

Whoopie pies are the only dessert that can be considered a cookie, pie and cake, all at the same time. Try these out for your next dinner party or family gathering. You won’t regret it!


3 cup all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1 cup oil
1 cup dark brown sugar
1 cup white sugar
1 (29 oz) can pumpkin puree
1 tsp vanilla
2 eggs

Maple Cream Cheese Filling

1/2 cup (1 stick) butter, room temperature
1 (8 oz) package cream cheese, softened
3 cup powdered sugar
3 Tbsp pure maple syrup
1 tsp vanilla


Preheat oven to 350 degrees.

In a medium bowl, mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and ginger together.

Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition. Add in the vanilla. Slowly incorporate the dry ingredients into the we, just until combined.
Using a medium size cookie scoop, scoop out even portions of batter on an ungreased (non-stick) baking sheet. Bake for 8 minutes. Allow cakes to cool for 5 minutes, then remove them from wire racks.

**All ovens vary in temperature. I have a convection oven that uses less time than most. Check whoopie pies after 8 minutes with a cake tester. If it does not come out clean, put back in the oven for additional time.
To make the frosting, beat the butter on high for 2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple syrup, and vanilla and beat until combined. Transfer frosting to a piping bag fitted with a round tip.

Flip half of the cakes over on a flat surface. Pipe about 2 tablespoons of frosting onto the flipped over cakes. Top each pie with the remaining cakes. Serve immediately or store in an airtight container.

This recipe makes 24-25 whoopie pies.

pie recipe

Thank you Jill, for sharing this delicious Fall recipe, sure to be an instant favorite!  To learn more about Jill and Morsel’s Party Planning, you can find them on Facebook, Instagram, Pinterest, Twitter and on their website! Be sure to read about Jill on our Contributor Page!

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Categories: Fall | Recipes

6 Responses to “Pumpkin Whoopie Pie Recipe”

  1. Love whoopie pies! Thank you for this recipe! I will need to try it!

  2. Jacqui says:

    These sound so yummy! Thank you for linking up to Party Time and we hope to see you again next week!

  3. Delicious! I wish I was more of a cook/baker. These whoopie pies sound great. My husband and I might try making them for Thanksgiving.

  4. Great recipe! Thanks for sharing!

  5. shauna says:

    these look yummy!

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