Amish Pumpkin Whoopie Pies

Dana Shelton


I first sampled these whoopie pies after my daughter Alisha choose them, after winning a prize for a cake walk, at a school Fall festival. We enjoyed them on the way home that night! We liked them so much, The next day, I ask the secretary in the office if she knew who had brought these whoopie pies in for the cake walk. The secretary knew who it was and requested the recipe for me. My daughter brought the recipe home in her book bag the following day! All though I never personally meet this woman, I am so grateful for her generosity in sharing this wonderful recipe with me.


☆☆☆☆☆ 0 votes

25 Min
15 Min


  • 2 c
    pure pumpkin
  • 2
    egg yolks
  • 2 c
    light brown sugar
  • 1 c
    vegetable oil
  • 3 c
    all-purpose flour
  • 1 tsp
    ground cloves
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1 tsp
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    vanilla extract
  • 1/2 c
    buter, softened
  • 8 oz
    cream cheese, room temperature
  • 1 tsp
    vanilla extract
  • 1 lb
    powdered sugar

How to Make Amish Pumpkin Whoopie Pies


  1. Mix flour, spices, baking powder and baking soda.
  2. In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. Gradually add dry ingredients, beating well.
  3. Drop by tablespoonful onto lightly greased or parchment lined baking sheet.
  4. Bake at 350 degrees F. for 12 to 15 minutes, do not overbake.
  5. Let cool one minute on cookie sheet, then remove to wire cooling rack.
  6. For Filling: Beat 1/2 cup butter, 8-oz. soft cream cheese, and 1
    teaspoon vanilla.
  7. Gradually add in one pound of confectioners' sugar and beat until creamy.
  8. Spread cream cheese filling generously between 2 cookies.

Printable Recipe Card

About Amish Pumpkin Whoopie Pies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtag: #whoopie pies

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