Pumpkin Whoopie Pies from Serious Eats Newsletter

Pumpkin Whoopie Pies From Serious Eats Newsletter Recipe

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Kay Day


This recipe is from Michele Humes who adapted it from "Baked: New Frontiers in Baking by Matt Lewis & Renato Poliafito" with permission from Serious Eats newsletter. I've tried other Pumpkin Whoopie Pie recipes, but this is the best!


★★★★★ 3 votes

40 Min
25 Min



  • 3 c
    all-purpose flour
  • 1 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 Tbsp
  • 1 Tbsp
  • 1 Tbsp
  • 2 c
    firmly packed dark brown sugar
  • 1 c
    vegetable oil
  • 3 c
    chilled pumpkin puree (use "pure" pumpkin, not pumpkin pie mix. if using 2 15-ounce cans pure pumpkin, remove 1/4 cup for another purpose. if using 1 29-ounce can pure pumpkin, remove 1/2 cup for another purpose.)
  • 2 large
  • 1 tsp
    pure vanilla extract

  • 3 c
    confectioner's sugar
  • 1/2 c
    (1 stick) unsalted butter, softened
  • 8 oz
    cream cheese, softened
  • 1 tsp
    pure vanilla extract

How to Make Pumpkin Whoopie Pies from Serious Eats Newsletter


  1. Directions for cookies:
  2. Preheat oven to 350 degrees F.
  3. Line two baking sheets with Silpat mats.
  4. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves toether and set aside.
  5. In a separate bowl, whisk the brown sugar and oil together until combined.
  6. Add the pumpkin puree and whisk to combine thoroughly.
  7. Add the eggs and vanilla and whisk until combined.
  8. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
  9. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets about 1 inch apart.
  10. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.
  11. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
  12. Directions for Cream Cheese Filling
  13. Sift the confectioners' sugar into a medium bowl and set aside.
  14. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until is completely smooth, with no visible lumps.
  15. Add the cream cheese and beat until combined.
  16. Add the confectioners' sugar and vanilla and beat ultil smooth. Be careful not to overbeat the filling or it will lose structure.
  17. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room emperature before using.)
  18. Assemble the Whoopie Pies
  19. Turn half the cookies upside down, flat side facing up.
  20. Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
  21. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.
  22. Repeat until all the cookies are used.
  23. Put the Whoopie Pies into the refrigerator for about 30 minutes to firm up before serving.
  24. The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

Printable Recipe Card

About Pumpkin Whoopie Pies from Serious Eats Newsletter

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

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