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Pioneer Woman Pumpkin Whoopie Pies 

Pioneer Woman Pumpkin Whoopie Pies

Whoopie pies originated in the northeastern United States, particularly Pennsylvania, and were first enjoyed by Amish communities. The Pioneer Woman’s version adds a cozy fall twist by infusing the cookies with pumpkin puree and warm spices, transforming the traditional treat into an irresistible seasonal dessert.

Ingredients

For the pumpkin cookies:

  • All-purpose flour (3 cups)

  • Baking powder (1 tsp)

  • Baking soda (1 tsp)

  • Salt (½ tsp)

  • Ground cinnamon (1½ tsp)

  • Ground ginger (½ tsp)

  • Ground nutmeg (½ tsp)

  • Brown sugar (1 cup, packed)

  • Granulated sugar (1 cup)

  • Vegetable oil (1 cup)

  • Pumpkin puree (1¾ cups, not pie filling)

  • Eggs (2 large)

  • Vanilla extract (1 tsp)

For the filling:

  • Cream cheese (8 oz, softened)

  • Unsalted butter (½ cup, softened)

  • Powdered sugar (2 cups, sifted)

  • Vanilla extract (1 tsp)

Instructions

Step 1: Preheat the oven

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Mix dry ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Step 3: Mix wet ingredients

In another bowl, whisk together brown sugar, granulated sugar, oil, pumpkin puree, eggs, and vanilla extract until smooth and creamy.

Step 4: Combine and make batter

Gradually add dry ingredients to the wet mixture, stirring until well combined. The batter should be thick yet spoonable.

Step 5: Shape and bake

Drop heaping tablespoons of batter onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes or until tops spring back when lightly touched. Cool completely on a rack.

Step 6: Make the filling

Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, and continue beating until smooth.

Step 7: Assemble

Spread or pipe filling onto the flat side of one cookie, then sandwich with another cookie. Chill briefly before serving for a firm texture.