A whoopie pie is a unique treat made from two round mound-shaped cake-like cookies sandwiched with a creamy filling inside. They can come in any variety of colors and flavors, but this version has a festive Fall twist. The cookies are made with pumpkin puree and pumpkin pie spice, and they are sandwiched with a rich cream cheese filling.
There is much debate as to the origin of these uniquely named treats. Some say the name comes from a product of a musical entitled Whoopee! in Boston over 100 years ago where chocolate pies were tossed into the audience during the song "Makin' Whoopee." Others say the recipe comes from the Pennsylvania Dutch Country where when the women made them for their family everyone exclaimed, "Whoopie!"
No matter the origin, these treats are fun to make and even more exciting to eat. If you are preparing this recipe for a holiday event, the filling can be made up to a day in advance. Cover and refrigerate the filling, but then allow it to stand at room temperature to soften before using to fill the pies. If you are taking them to a party, they can be easily transported in a single layer in a 9x13-inch pan with a lid. Just don't stack the pumpkin whoopie pies for transport because they tend to stick to each other.
- Pumpkin Whoopie Pies:
- 2 cups brown sugar (packed)
- 1 cup vegetable oil
- 1 1/2 cups pure pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Cream Cheese Filling:
- 1/2 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
Gather the ingredients. Preheat oven to 350 F. Line baking sheets with parchment paper.
In a large bowl, mix together the brown sugar and vegetable oil.
Add the pumpkin puree, eggs, and vanilla extract and beat well.
In another large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix well.
Using a small ice cream scoop, drop the dough onto the prepared baking sheets. Bake at 350 F for 10 to 12 minutes until springy to the touch.
Remove from the baking sheets and cool completely on a wire rack.
In a large bowl, beat the butter, cream cheese, and vanilla until smooth.
Gradually add the powdered sugar until smooth and spreadable.
Spread the filling on half of the cookies and top with remaining cookies to form a sandwich. Refrigerate for at least 30 minutes before serving.
Enjoy! Store in an airtight container in the refrigerator for up to 3 days.