Amish Pumpkin Whoopie Pies
Have you ever tasted Amish pumpkin whoopie pies? They are amazing! I’ve told you before that pumpkin and spice was a combination made in heaven! Pumpkin whoopie pies, pumpkin muffins, bread, pie, scones, anything made with pumpkin, you name it. I love it all!
And 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. Excited about what? I don’t know; it’s exciting to be alive. I’m excited about enjoying a pumpkin spice latte along with a pumpkin pastry. And I’m enjoying the scents of fall, the beautiful colors, cozy sweaters, candles burning, cooking a pot of soup. The sights, the smells, the tastes, they 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 start with.
Amish Whoopie Pies
The Amish are known for their whoopie pies. They are simply two cookies with frosting in the middle. Sometimes also known as Gobs. Chocolate-flavored whoopie pies may be the most commonly known ones. But you will find other flavors as well, like oatmeal, Amish pumpkin whoopie pies, 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.
Every fall, I used to sell gourmet pickles at 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 sold them for $1.25 each, and 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.
Amish Recipe for Whoopie Pies and Filling
Pumpkin whoopie pies are easy to make. You simply mix the oil and sugar. Add 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. Make the buttercream or use my Amish whoopie pie filling recipe that I used in my oatmeal whoopie pie post. (Find that recipe here.) Spread a generous helping of filling between each cookie. (To make this easier you can use your cookie scoop to dish the filling onto the cookie.) And wrap them individually in saran wrap.
You can keep them stored at room temperature for a couple of days. But 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 Amish pumpkin whoopie pies, depending on the size you make them.
Can I use homemade Pumpkin Puree?
Yes, you can cook pumpkins and use homemade puree. And different methods can be used to cook pumpkins. Some people bake 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.
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.
Every season I buy a few pie pumpkins. Because for one, I can use them for decorations. And number two, sometimes the store is out of the canned pumpkin. So if I keep pumpkins on hand to cook, I can still make the dessert I wanted to make.
More Amish Fall Dessert Recipes you may want to try…
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Amish Pumpkin Whoopie Pie Recipe
- 1 1/2 c. brown sugar
- 1 c. vegetable or canola oil
- 2 c. pumpkin puree
- 2 eggs
- 2 1/2 c. all purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 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
- 3 c. powdered sugar
- 3 Tbs. heavy cream
- Preheat oven to 350°.
- Cream oil and sugar. Add pumpkin, eggs, and vanilla and beat well.
- Add dry ingredients and stir until well mixed.
- Drop dough with a cookie scoop onto greased baking tray.
- Bake for 11-13 minutes. Cool.
- Beat softened butter until creamy. Add powdered sugar, salt, and spice. Beat and scrape the sides of bowl.
- Add whipping cream and beat for at least 2 minutes until nice and fluffy.
- Sandwich the filling between two cookies and wrap them individually.