Pumpkin whoopie pies

4 servings
15 min
10 min
Very Easy


Number of serving: 4
3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 15-ounce can pure pumpkin

1 1/2 cups sugar

1 1/4 cups vegetable oil

4 large eggs

1 teaspoons finely grated orange peel


  • Preheat oven to 350°F. Lightly spray a whoopie pie pan with nonstick cooking spray.
  • If not using a whoopie pie pan, use a large baking sheet lined with parchment paper.
  • Whisk first 8 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl.
  • Add eggs 1 at a time, beating to incorporate between additions.
  • Mix in orange peel. Add flour mixture; beat on low speed until just combined.
  • Spoon 2 tablespoons of batter into each cavity of pan; spread batter to the edges.
  • Cavity should be about 2/3 full. (If not using pan, drop 2 tablespoons of batter on to prepared baking sheet and flatten slightly with the back of a spoon).
  • Bake for 8-10 minutes or until the top of the cake springs back when touched. Cool in pan 8 minutes. Remove cakes from pan and allow to cool completely on a wire rack before filling. Repeat process with remaining batter.
  • To assemble pies, spread frosting (or pipe with a piping bag filled with frosting) on the flat side of half the cakes. Top each frosted cake with another cake.


Pumpkin Whoopie Pies, photo 1Pumpkin Whoopie Pies, photo 2Pumpkin Whoopie Pies, photo 3


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