Amish Pumpkin Whoopie Pies are the perfect fall dessert! Two moist, cake-like pumpkin spice cookies sandwiched with a rich buttercream filling. Each bite captures the essence of autumn, combining the warmth of fall spices and lightly spiced creamy filling.
These delightful treats are not just for special occasions - they're perfect for any day you want to add a little seasonal joy to your life.
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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 and moisture.
- Eggs bind the ingredients together and add structure.
- Vanilla extract enhances the flavor.
- All-purpose flour provides structure and stability.
- Salt balances the sweetness and enhances the flavors of the other ingredients. (I use sea salt.)
- Baking powder helps the cookies rise and gives them a lighter texture. (I always recommend aluminum-free baking powder.)
- 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.
- Pumpkin pie spice (optional) adds additional pumpkin spice flavor to the buttercream, complementing the flavor of the cookies. (Feel free to adjust the amount to taste.)
- Powdered sugar sweetens and thickens the buttercream, providing structure and stability.
- Heavy cream helps achieve the desired consistency, making it smooth and spreadable while also adding richness. Adjust the amount to achieve the desired consistency.
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Step-by-Step Instructions for Making the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Wet Ingredients:
- In a large mixing bowl, cream the brown sugar and oil until smooth.
- Add the pumpkin puree, eggs, and vanilla extract. Beat well until all ingredients are fully combined.
- Combine Dry Ingredients:
- In a separate bowl, mix the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, ginger, and cloves.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until well mixed and a smooth dough forms.
- Scoop Dough:
- Using a cookie scoop, drop dough onto a greased baking tray, spacing each scoop about 2 inches apart.
- Bake:
- Bake in the preheated oven for 11-13 minutes, or until the cookies are set and the edges are lightly browned.
- Remove from the oven and let the cookies cool on the baking tray for a minute before transferring them to a wire rack to cool completely.
Whoopie Pie Filling
I love pumpkin whoopie pies with a lightly spiced buttercream filling. However, they are also excellent when filled with traditional light and fluffy Amish whoopie pie filling.
Cream cheese frosting is another great option for pumpkin whoopie pies. I use it to top my pumpkin bars and as the filling for my pumpkin roll recipe. The creamy, tangy flavor pairs wonderfully with the spiced pumpkin, making it a delightful combination. So feel free to switch things up and use your favorite filling for making delightful Amish pumpkin whoopie pies.
Whatever kind of filling you choose to use, spread or pipe a generous helping of filling between each cookie, and wrap them individually in plastic wrap.
Storing Whoopie Pies
Wrap each whoopie pie individually in a piece of plastic wrap to prevent them from sticking together.
Store these Amish pumpkin whoopie pies in an airtight container at room temperature for up to three or four days.
To keep them fresh longer, I recommend putting some of them in the freezer. I usually keep out whatever I think we'll eat within three days and freeze the rest. Stored in an airtight container, they will stay fresh in the freezer for up to two months. Just thaw and enjoy!
When using cream cheese filling, you will need to keep them refrigerated. (I prefer whoopie pies at room temperature.)
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 pumpkin 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, chocolate chip whoopie pies, peanut butter whoopies, etc. They are all delicious! And I can never turn down any of them.
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. Everybody loved them and came back the next year for more Lancaster whoopie pies.
It's Time for Pumpkin and Spice
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, pumpkin cookies, 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.
And it's time to start baking pumpkin goodies. So this recipe for Amish pumpkin whoopie pies is a great one to begin with.
More Amish Fall Dessert Recipes
This recipe makes about fourteen giant pumpkin whoopie pies. But if you make small ones, it should make about twenty-five mini whoopie pies.
If you try this recipe for pumpkin whoopie pies with buttercream filling, I'd love it if you left a comment and star rating below. Thank you!
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Amish Pumpkin Whoopie Pie Recipe
Ingredients
Cookies:
- 1 ½ c. brown sugar
- 1 c. vegetable or canola oil
- 2 c. pumpkin puree
- 2 eggs
- 1 tsp. vanilla extract
- 2 ½ c. all purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 ½ Tbs. ground cinnamon
- ½ Tbs. ground ginger
- ½ Tbs. ground cloves
Pumpkin Spice Buttercream:
- 2 sticks soft butter, ½ lb.
- ¼ tsp. salt
- ½ - ¾ tsp. pumpkin pie spice (optional)
- 3 c. powdered sugar
- 3 - 3 ½ Tbs. heavy cream
Instructions
Cookies:
- Preheat oven to 350°.
- Cream oil and sugar. Add pumpkin, eggs, and vanilla and beat well.1 ½ 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 ½ c. all purpose flour, 1 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda, 1 ½ Tbs. ground cinnamon, ½ Tbs. ground ginger, ½ Tbs. ground cloves
- Drop dough with a cookie scoop onto greased baking tray.
- Bake for 11-13 minutes or until set and the edges are lightly browned. Cool on a wire rack.
Frosting:
- Beat softened butter until creamy. Add powdered sugar, salt, and spice. Beat and scrape the sides of bowl.2 sticks soft butter, ½ lb., ¼ tsp. salt, ½ - ¾ 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 ½ Tbs. heavy cream
- Sandwich the filling between two cookies and wrap them individually.
- Store in an airtight container at room temperature for up to three or four days. Freeze for longer storage. Thaw and enjoy!
Asil
I skipped the frosting and add chocolate chips. These taste just like they are from a bakery. I love them!
(Also for anyone reading the comments, I made them gluten free by using Bob's Red Mill gluten free 1 to 1 flour and they turned out perfect!)
Anna
Thank you for taking the time to leave a comment!
Georgianne
Hi, I noticed the recipe calls for a cup of oil, can I use butter instead? It’s just a lot of oil to put in a recipe.
Anna
You can use butter. However, I would recommend using at least half oil because it will affect the spread and moisture of the cookies.
Anna
Perfect fall whoopie pies!
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.