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


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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


  • 1Directions for cookies:
  • 2Preheat oven to 350 degrees F.
  • 3Line two baking sheets with Silpat mats.
  • 4In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves toether and set aside.
  • 5In a separate bowl, whisk the brown sugar and oil together until combined.
  • 6Add the pumpkin puree and whisk to combine thoroughly.
  • 7Add the eggs and vanilla and whisk until combined.
  • 8Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
  • 9Use 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.
  • 10Bake 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.
  • 11Remove from the oven and let the cookies cool completely on the pan while you make the filling.
  • 12Directions for Cream Cheese Filling
  • 13Sift the confectioners' sugar into a medium bowl and set aside.
  • 14In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until is completely smooth, with no visible lumps.
  • 15Add the cream cheese and beat until combined.
  • 16Add 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.)
  • 18Assemble the Whoopie Pies
  • 19Turn half the cookies upside down, flat side facing up.
  • 20Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
  • 21Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.
  • 22Repeat until all the cookies are used.
  • 23Put the Whoopie Pies into the refrigerator for about 30 minutes to firm up before serving.
  • 24The 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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