Pumpkin Whoopie Pies
This is one of my favorite fall recipes (also known as pumpkin gobs). Last year when I discovered the recipe, I think I made them three times in a one week time period! (Don’t worry, I gave most of them away). Everyone that has tried these loves them. Cream cheese icing with a hint of cinnamon, sandwiched between two soft, cake-like pumpkin cookies. This pumpkin version puts traditional chocolate whoopie pies to shame!
Mike loves these and was looking forward to their reappearance this year. He was travelling this week, and expressed much disappointment when I told him that I made them to take to his dad and sister. Thankfully I remembered to freeze a few for when he gets home, a fact which earned me the title “Best Wife Ever.” It’s the little things that count 🙂
Pumpkin Whoopie Pies
Ingredients:
Cookie:
1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-2/3 cups flour
Icing:
1/2 stick unsalted butter, softened
4 ounces cream cheese, chilled
1 cup confectioners' sugar
2 pinches of salt
1/2 teaspoon vanilla extract
a few shakes of cinnamon
Directions:
For the cookies: Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using a spoon, drop small mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
For the icing: using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt, 1/2 teaspoon vanilla, and cinnamon; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.
adapted, slightly, from Rachael Ray
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Those look really good!
Megan, I wanted to let you know that you won my contest…please send me your mailing address to: pam101360@gmail.com to collect your prize….Congrats!
Enjoy!
http://www.alovefornewrecipes.blogspot.com
Leave it to Rachael to come up with this gem! I'm still on a pumpkin kick too.
I've seen these all over the place this year and the more I see them, the more appealing they sound! I love pumpkin and have never had whoopie pies, so I might have to give them a try!
Pam – How exciting! That's the first blog contest I've ever won 🙂
Barbara and fieryirishangel – Let me know if you try them – we love them! 🙂
I just ate one of the frozen whoopie pies and they were just as good as I always remembered them! It was well worth the wait. FYI – it's definitely worth thawing them before eating…
Since my previous comment from your post obviously scored me points, does that mean I don't have to wash the dishes this week?
I love whoopie pies! What a great idea to use pumpkin. Thanks for sharing.
This looks delicious!!!!!!! Yummy.
This looks like such a fun recipe for this month. I love it!
So much for moving away from pumpkin desserts
; )
I love all your baking recipe links. I want to make everything!
Do you think I could replace the cream cheese with something, I am very allergic to it and not sure what replicates the texture.
Mellissa – unfortunately I have no idea. I've heard of whipped cottage cheese being a replacement, or ricotta cheese. those would have a similar, if less creamy texture, but I don't think the taste would be nearly as good. You could always try plain buttercream icing – not quite the same, but still good! Anybody else have any suggestions?
Seriously?Pumpkin whoopie pies!? That has moved to the top of my list to bake:) I salute you..lol
Lezly – I hope you like them! They're one of our favorites 🙂
Lezly – I hope you like them! They're one of our favorites 🙂
Whoopie pies really seem to be the next big trend- I keep seeing them everywhere! Do you serve them with anything in particular?
Kathryn – We don't normally serve them with anything – we just eat them 🙂 just like regular cookies
Kathryn – We don't normally serve them with anything – we just eat them 🙂 just like regular cookies
I made these when they were in the RR magazine a few years ago (I was pregnant and a gestational diabetic, so it probably was NOT a good idea, lol!) and I loooooooooooved them! My hubby and kiddos liked them too. My g'ma always made the chocolate ones, only she calls them "Gobs" instead of whoopie pies. An old family fave 🙂
making these tonight! can't wait!
TwinMomma– Thanks for taking the time to let me know you've tried these before! I'm glad you liked them as well 🙂 And yes, I'm from Pennsylvania orginally, and we are definitely familiar with "gobs" out there. Although I like the pumpkin better than the chocolate 🙂
mybakingempire – I hope you liked them as much as we did! 🙂
TwinMomma– Thanks for taking the time to let me know you've tried these before! I'm glad you liked them as well 🙂 And yes, I'm from Pennsylvania orginally, and we are definitely familiar with “gobs” out there. Although I like the pumpkin better than the chocolate 🙂
mybakingempire – I hope you liked them as much as we did! 🙂
I got the most insanely rave reviews about these! Lots of moaning in ecstasy… haha (but I'm being serious). Thanks for such a great recipe!
mybakingempire – I'm so glad everyone liked these! Thanks so much for stopping back to let me know. They're definitely some of our favorites!
mybakingempire – I'm so glad everyone liked these! Thanks so much for stopping back to let me know. They're definitely some of our favorites!
Re-reading this post again since I'm typing up mine. Cannot get over these.
How did you get them to look so cute? Mine truly looked like gobs. Gargantuan at that. Not too cute, but certainly delicious. Paul even liked them and he's not a pumpkin fan. Thanks, girl!
Kristin – I'm glad you liked them! And Paul too (since I know how picky he can be) 🙂
You need a surprisingly small amount of batter for normal sized cookies. But whoopie pies are traditionally large, so I guess that makes sense. I just made mine small for portion control. and trust me, they're not all cute. Remember, I only photograph the ones I want you to see… 🙂
Kristin – I'm glad you liked them! And Paul too (since I know how picky he can be) 🙂
You need a surprisingly small amount of batter for normal sized cookies. But whoopie pies are traditionally large, so I guess that makes sense. I just made mine small for portion control. and trust me, they're not all cute. Remember, I only photograph the ones I want you to see… 🙂
Thanks for the recipe!!! My boyfriend and I made these today except we just doubled the batch!! They are fantastic!
http://fashionistanygirl.blogspot.com/
Heather – I'm so glad you liked them! I agree that doubling the recipe was probably the way to go 🙂 Thanks for stopping back to let me know!
Heather – I'm so glad you liked them! I agree that doubling the recipe was probably the way to go 🙂 Thanks for stopping back to let me know!
I adore pumpkin! These look yummy!
Lots of allergies here, so I used an egg replacer and smart balance butter. Had a longer baking time, but they are quite tasty. Made some instant pudding with coconut milk and that will be our messy, but yummy filling. Thanks!
Anonymous – Glad you liked them, even with all the substitutions! Thanks so much for stopping back to let me know 🙂
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My husband and I are diabetic and I just wanted to tell you that I made the Pumpkin Whoopie Pies with Splenda substitutes for the sugar. They came out so yummy that I shared a link to your recipe on my facebook page.
Thanks for your kind comment Jeanne – I’m so glad you liked these and that they came out well with splenda! 🙂
These are like crack (I would imagine). Made these the first time and were unbelievable – the whoopie pies disappeared in a matter of minutes. Made them that same week again for a wedding I was attending. Needless to say again, half way gone before people had even ate their dinner. One of the best desserts (and yes, I am a snob) that I’ve ever had! You definitely need to get in the kitchen and make a batch of these.
thanks for the comment Kristin, I’m so glad you liked them! And yes, I agree that they are like crack, or what I would imagine crack to be 😉
Hi, I’ve been saving this recipe for a long time to make and today’s the day!
Do these need to be stored in the fridge? Or are they ok for a few days on the counter? Thanks!
I hope you liked them! I read somewhere (King arthur flour maybe?) that cream cheese icing is fine at room temp because it is mixed with sugar or something. But I am always cautious and store them in the fridge. Just to warn you, they do get sticky as they sit. But they still taste amazing for days. 🙂 Good luck!
Made these yesterday and they came out great. So easy and delicious. I think I made my cakes too big though 🙂 Megan, how many would you say this recipe should yield?
Thanks for the comment Tammy, I’m glad you liked them! I actually am not sure how many this recipe should make. I haven’t made them since last year and I can’t remember how many I got out of a batch. Whoopie pies are traditionally very large, so I’m assuming the recipe isn’t supposed to yield that many. As you can see in my pictures, I made them much smaller, so I’m sure I got quite a few. The original Racahel Ray recipe says “serves 6″(!) so she clearly made hers much larger than I did. Wish I was more help!
Thx Megan. I think I got 7 or 8 out of the recipe and also cut the butter and replaced with some applesauce 🙂
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Could this recipe be used to make a cake as well? Just pour the batter into a cake pan and bake. Do you think required bake time would change any? I made them as whoopie pies a few weeks ago and loved them. I just thought i could save a little prep time and make a cake and ice the top.
I’m guessing it would work, but I’ve never tried it. If you give it a shot, let me know how it turns out! 🙂
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I will be making these soon. I just wanted to say that I’ve spent nearly 40 years eating the gobs my grandma made. When whoopie pies became popular I was sad that my grandma and her siblings never got any credit. Clearly it was a traditional recipe handed down all over. My heart feels happy to see that you’ve included (even in parentheses) gobs as an alternative name for these awesome desserts.
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