Amish Pumpkin Whoopie Pies
Have you ever tasted Amish pumpkin whoopie pies? These whoopie pies are made with moist and cake-like pumpkin spice cookies that are sandwiched with a delicious buttercream filling.
They are also yummy when filled with cream cheese frosting. Either way, pumpkin whoopie pies are amazing and a perfect treat for any day!
Ingredients
Pumpkin Cookies:
- Brown sugar provides sweetness and moisture to the cookies, as well as contributing to their chewy texture.
- Vegetable or canola oil adds moisture and tenderness and helps to keep the cookies soft.
- Pumpkin puree gives pumpkin flavor, moisture, and texture to the cookies.
- Eggs bind the ingredients together and add structure.
- Vanilla extract enhances the flavor of the cookies and adds depth.
- All-purpose flour provides structure and stability to the cookies.
- Salt balances the sweetness and enhances the flavors of the other ingredients.
- Baking powder helps the cookies rise and gives them a lighter texture.
- Baking soda is the leavening agent that helps produce fluffy cookies.
- Ground cinnamon, ginger, and cloves add warmth, depth, and flavor complexity to the cookies, creating a classic pumpkin spice taste.
Pumpkin Spice Buttercream:
- Soft butter forms the base of the buttercream and provides richness and creaminess.
- Salt balances the sweetness and enhances the flavors of the buttercream.
- Pumpkin pie spice (optional) adds additional pumpkin spice flavor to the buttercream, complementing the flavor of the cookies.
- Powdered sugar sweetens and thickens the buttercream, providing structure and stability.
- Heavy cream helps achieve the desired consistency of the buttercream, making it smooth and spreadable while also adding richness. Adjust the amount to achieve the desired consistency.
Pumpkin Whoopie Pies and Filling
Pumpkin whoopie pies are easy to make. You simply mix the oil and sugar. Add the pumpkin and eggs. Mix. Then add the dry ingredients and stir to combine. Now you are ready to bake the cookies.
Cool the cookies, then pair them up with matching sizes.
Fill with whipped buttercream, cream cheese frosting, or use my Amish whoopie pie filling recipe that I use in my oatmeal whoopie pie post. (Find that recipe here.)
Spread or pipe a generous helping of filling between each cookie, and wrap them individually in plastic wrap.
You can keep them stored at room temperature for a couple of days. I always make a double batch and put some of them in the freezer to keep them fresh and hopefully have them around longer :).
This recipe makes about fourteen giant Amish pumpkin whoopie pies. But if you make small ones, it should make about twenty-five mini whoopie pies.
Can I Use Homemade Pumpkin Puree?
Yes, you can cook pumpkins and use homemade puree.
Different methods can be used to cook pumpkins. Some people bake/roast the pumpkins, use a crockpot, or simply peel, chunk, and cook it on the stovetop (which is what my mom always did). Whichever method you choose to use, you want the puree to be fairly thick like the canned pumpkin.
My Amish mom always made pumpkin puree with butternut squash. The little pie pumpkins are also great to use for puree.
There seems to be a debate with some folks about whether homemade pumpkin puree is better to use for your baked goods. Quite honestly, I can't tell any difference in the taste of the finished product, whether I use homemade puree or canned puree.
So, it's up to you whether you want to go the easy route and buy the canned puree or make your own. I don't think it will make a lot of difference.
Amish Whoopie Pies
These delightful treats made with two soft, cake-like cookies and a luscious frosting sandwiched in between are sometimes also known as "Gobs".
The Amish are famous for their whoopie pies! Chocolate-flavored whoopie pies may be the most commonly known ones. But you will find other flavors as well, like oatmeal whoopies, molasses whoopie pies, Amish pumpkin whoopie pies, peanut butter whoopies, chocolate chip, etc. They are all delicious! And I can never turn down any of them.
But it is pumpkin time of year, so of course, everything is made with pumpkin or apples, at my house right now.
For several years, I sold gourmet pickles at Fall Craft Shows for my mom-in-law. So I decided to make whoopie pies to take along to sell.
I always took some pumpkin whoopie pies along, and they were the first ones to be sold out. I could have sold a lot more if I would have taken the time to bake more. Everybody loved them and came back the next year for more Lancaster whoopie pies.
Pumpkin Time
I've told you before, that in my opinion, pumpkin and spice were a combination made in heaven! 🙂 Pumpkin whoopie pies, pumpkin muffins, pumpkin bread, pumpkin pie, scones, anything made with pumpkin, you name it. I love it all!
Fall is my favorite time of year. There is something about a cool crisp autumn morning that is so invigorating. It makes me feel energetic and excited about enjoying a pumpkin spice latte again, along with a pumpkin pastry.
I enjoy the scents of fall, the beautiful colors, cozy sweaters, candles burning, and cooking a pot of soup. The sights, the smells, and the tastes make all the senses tingle with excitement.
And it's time to start baking pumpkin goodies. So this recipe for Amish pumpkin whoopie pies is a great one to begin with.
Affiliate links to items you may need...
AMAZON DISCLOSURE: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. If you click on the link I may earn a small commission at no extra cost to you. Thank you.
Gorilla Grip Stainless Steel Multipurpose BPA-Free Spring Scoop, 2 TBSP, for Cookie Dough
If you try this recipe for pumpkin whoopie pies, I'd love it if you left a comment and star rating below. Thank you!
Amish Pumpkin Whoopie Pie Recipe
Ingredients
Cookies:
- 1 1/2 c. brown sugar
- 1 c. vegetable or canola oil
- 2 c. pumpkin puree
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/2 c. all purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 Tbs. ground cinnamon
- 1/2 Tbs. ground ginger
- 1/2 Tbs. ground cloves
Pumpkin Spice Buttercream:
- 2 sticks soft butter, 1/2 lb.
- 1/4 tsp. salt
- 1/2 - 3/4 tsp. pumpkin pie spice (optional)
- 3 c. powdered sugar
- 3 - 3 1/2 Tbs. heavy cream
Instructions
Cookies:
- Preheat oven to 350°.
- Cream oil and sugar. Add pumpkin, eggs, and vanilla and beat well.1 1/2 c. brown sugar, 1 c. vegetable or canola oil, 2 c. pumpkin puree, 2 eggs, 1 tsp. vanilla extract
- Add dry ingredients and stir until well mixed.2 1/2 c. all purpose flour, 1 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda, 1 1/2 Tbs. ground cinnamon, 1/2 Tbs. ground ginger, 1/2 Tbs. ground cloves
- Drop dough with a cookie scoop onto greased baking tray.
- Bake for 11-13 minutes. Cool.
Frosting:
- Beat softened butter until creamy. Add powdered sugar, salt, and spice. Beat and scrape the sides of bowl.2 sticks soft butter, 1/2 lb., 1/4 tsp. salt, 1/2 - 3/4 tsp. pumpkin pie spice (optional), 3 c. powdered sugar
- Add whipping cream and beat for at least 2 minutes until nice and fluffy.3 - 3 1/2 Tbs. heavy cream
- Sandwich the filling between two cookies and wrap them individually.
Cathleen
These were delicious I really liked the spiced buttercream not a fan of cream cheese frosting. I loved how you put the ingredients in the instructions so you don’t have to scroll back and forth
Anna
I'm glad you enjoyed them.
Lenora
Is this a cookie or cake
Anna
Whoopie pies are cake-like cookies with frosting sandwiched between them.