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.
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)
Cream cheese (8 oz, softened)
Unsalted butter (½ cup, softened)
Powdered sugar (2 cups, sifted)
Vanilla extract (1 tsp)
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another bowl, whisk together brown sugar, granulated sugar, oil, pumpkin puree, eggs, and vanilla extract until smooth and creamy.
Gradually add dry ingredients to the wet mixture, stirring until well combined. The batter should be thick yet spoonable.
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.
Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, and continue beating until smooth.
Spread or pipe filling onto the flat side of one cookie, then sandwich with another cookie. Chill briefly before serving for a firm texture.