Pumpkin Whoopie Pie
Cookies, Food, Holidays

Pumpkin Whoopie Pies

Thank you to Good to Know & Unilever Spreads for sponsoring this post. Find delicious recipes and learn more about Unilever spreads by visiting www.itisgoodtoknow.com. I was selected for this opportunity as a member of Clever Girls Collective.

Have you even thought about the dessert table at your Thanksgiving feast? Will you be baking up a storm or just grabbing something from the local Fresh Market?

At our house, we will have the traditional desserts…pumpkin pies, apple pies, pecan pies.

However, this year, I was thinking about adding something special for the kids for dessert–they don’t really enjoy the traditional pies and would rather have cupcakes or cookies.

I decided to combine the both of them and make whoopie pies. Two soft cookies sandwiching a creamy, Oreo cookie like filling.  Instead of the more common chocolate whoopie pies, I decided to make a pumpkin version, inspired both by the Brown Eyed Baker and Annie’s Eats.

I think these would be great for Halloween either with a chocolate cookie and an orange filling, or a chocolate cookie with a green filling. Or, a red cookie with a purple filling. Anything is possible—and now I have lots of experimenting to do!

In this particular version, I stayed with the pumpkin cookie and the white filling. Simple, classy and delicious.

The perfect recipe for Thanksgiving, Halloween, or the fall season in general.

Pumpkin Whoopie Pies
  • 1½ cup pumpkin puree
  • 1½ cup All purpose flour
  • ½ cup I Can't Believe its not Butter Sticks
  • ½ cup White Sugar
  • ½ cup Brown Sugar
  • ½ heaped teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
Creme Filling
  • ½ cup I Can't Believe its not Butter Sticks
  • ½ cup Marshmellow Fluff
  • 2 cup Confectioner's Sugar
  • 2 teaspoon vanilla extract
  • 1 egg
  1. Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper or a Slipmat.
  2. For the cookies, mix the dry ingredients together; spices, baking soda, baking powder, salt and flour. Set aside. In a mixing bowl, whip together the pumpkin, I Can't Believe Its Not Butter Stick and sugars. Once well mixed, add the egg and vanilla. Add the dry mixture to the wet slowly.
  3. Using a small cookie scoop, place dough on cookie sheet; spaced about 1 inch apart. Bake for 10-12 minutes. They will puff up and shouldn't expand horizontally very much.
  4. Let cookies cool on a wire rack until completely cool before filling.
Creme Filling
  1. In a stand mixer, whip together the "I Can't Believe its Not Butter Stick", the marshmallow fluff, the vanilla and the confectioners sugar.
  2. I used a Wilton 1M tip, and filled a piping back with creme filling. I piped a glop in the middle of a cookie and then sandwiched another one on top.
  3. Store covered in the refrigerator for up to on week.

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.