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Pumpkin Whoopie Pie

3 from 1 vote
Course Dessert
Cuisine American


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 stick butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs, lightly beaten
  • 1 cup pumpkin
  • 1 teaspoon vanilla extract


  • Preheat oven to 350° F.
  • Combine flour, baking powder, baking soda, cinnamon, ginger, and salt in medium bowl.
  • Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Beat in eggs, one at a time, then add pumpkin and vanilla extract and beat until smooth.
  • Stir in flour mixture and beat until combined. Drop batter by the teaspoon on parchment lined cookie sheets, about 2 inches apart, and bake for 10 minutes, or until springy to the touch.
  • Cool on baking sheets for 5 minutes, then place on wire racks to cool completely.
Keyword pumpkin nutrition, pumpkin whoopie pies with fluff filling
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