Pumpkin Whoopie Pie: Best Recipe Whoopie Pie of-2023

Whoopie Pie
Whoopie Pie

Cooking Instructions for Pumpkin Whoopie Pie.

No matter if it is a crisp fall day or the height of summer, these pumpkin whoopie pies will satisfy your taste buds’ craving for a rich, sweet, pumpkin flavor. These pumpkin cookies have a puffy exterior that is just firm enough to maintain their shape and fit comfortably in your hand, while the interior is stuffed with sweet, delicious frosting, giving it an extra “mm!”. This dish was developed by us and our nutritionist.

What Is a Whoopie Pie, Exactly?

A whoopie pie is a cake that resembles or is shaped like a cookie and has a creamy filling inside. The most common variation is actually a chocolate cake with vanilla frosting inside, but there are many others, like this recipe for pumpkin whoopie pies. The snack was allegedly created in New England by Amish people, and the Amish men are the ones who gave it its name after discovering the snacks in their lunchboxes and yelling “whoopie!”

What is the Whoopie Pie’s past?

Whoopie pies have a huge following in America. It is comparable to biscuits, pies, sandwiches, and cookies. It consists of two disc-shaped chocolate cake cookies that are slightly curved. It’s often referred to as BFO, or Big Fat Oreo. It is also referred to as “devil dogs.”.

This cake was first mentioned in the nineteenth century; in 1835, it was referred to as “twins.”. The whoopie pie is also known as the black moon, black and white, or bob and gob. This last name is referred to as “gob” in the Pittsburgh area.

Whoopie pie
Whoopie pie

The whoopie pie is Maine’s recognized confection.

All over the nation, whoopie pies are in demand. In reality, this is Maine’s state treaty. The state’s official dessert is blueberry pie.

Whoopie pies have a long history of being considered traditional foods in New England. The Pennsylvania Amish have adopted it as a tradition. The recipe is thought to have its roots in several American states. Pennsylvania, Maine, Massachusetts, Virginia, and New Hampshire are just a few of the states that are to thank for this delectable cake.

This American dessert’s precise ancestry cannot currently be determined.

Why Is It Called a Whoopie Pie?

Early in the 20th century, the term “whoopie” was frequently used. The classic whoopee cushion was invented in the 1930s, much to the delight of tricksters everywhere, and there was the well-known flapper song “Making Whoopee.”. Berwick Whoopie Pies were introduced at the same time by the Berwick Baking Company in Boston, Massachusetts, for a mere five cents each.

Whoopie pies are said to have been introduced for sale in 1925 at Labadie’s Bakery in Maine. Maine residents don’t care, despite the lack of concrete evidence to the contrary. As the Official State Treat, whoopie pies were chosen. Additionally, they annually host a Whoopie Pie Festival.
Whoopie pies, also referred to as “gobs” in some neighborhoods, are vehemently asserted to have come from Amish kitchens and have been around for centuries in Pennsylvania.
They’re not the only ones who take regional cuisine seriously; listed below are a few surprising regional favorites you might not be aware of.

After all, what exactly is a whoopie pie?

Nobody is really sure where the whoopie pie came from, but a few American states, specifically Maine, New Hampshire, Massachusetts, and Pennsylvania, claim to be the original whoopie pie-baking regions. The third Saturday in June is celebrated as Whoopie Pie Day in Maine, a real state holiday. Right now, whoopie pies are the official state confection.

Where Did The Whoopie Pie Originate?

In Lewiston, Maine, the city that is home to the Farmers’ Almanac, Labadie’s Bakery started selling whoopie pies in 1925 (some sources say 1918). This recipe can be prepared entirely from scratch in less than ten minutes, and you can even use it as a springboard for experimenting with flavors like chocolate, cinnamon, gingerbread, and peanut butter.

Although there is no consensus on the whoopie pie’s origin, we do know that with the help of this recipe, you will fall in love with them very quickly.

Whoopie Pies made for sale include.

Lewiston, Maine is home to The Farmers’ Almanac, where Labadie’s Bakery first started selling whoopie pies in 1925 (some sources say 1918). You can use this recipe to test out other flavors like chocolate, cinnamon, gingerbread, and peanut butter. It takes less than ten minutes to make from scratch. Although there are many different myths surrounding the creation of whoopie pies, we do know that using this recipe will cause you to fall in love with them very quickly

Pumpkin Whoopie Pie Recipe.

  • Ten minutes are needed for setup.
  • Cooking takes 10–12 minutes.
  • ten portions.


  • All-purpose flour comes in a cup.
  • 1 egg.
  • 1/2 cup of pumpkin puree (no filling).
  • Unsalted butter in 4 tablespoon portions, at room temperature.
  • baking mix trivial (or 1 1/4 cups sugar): 1/4 cup plus 1 tbsp.
  • A half-teaspoon of vanilla extract.
  • 1/8 teaspoon baking powder.
  • Baking soda, 1/2 tsp.
  • 12 tablespoons of cinnamon.
  • 1/four teaspoon of ginger.
  • A quarter teaspoon of salt.

Ingredients in the filling:

  • 2 1/2 tablespoons of unsalted butter, room temperature.
  • 58 g of sugar for sweets.
  • 12 and a half ounces of cream cheese at room temperature.
  • Vanilla extract, 1/4 teaspoon.
  • one-eighth teaspoon of salt.

What you will need for this recipe?

Spices.Ginger, cinnamon, and clove are combined in the cookies to give them that classic, cozy fall flavor. Remember that as spices oxidize in a cabinet, their flavor decreases. If you do not frequently use these spices, make sure they are still fresh before using them.

Pumpkin pureed.This recipe uses the entire can of pumpkin, so there is no need to worry about what to do with a partially used can. Pumpkin pie filling is flavorful and pre-sweetened, whereas pumpkin puree is made entirely of pumpkin. Make sure to use a high-quality puree; some can be too thin.
A black sugar.

Butter.Use unsalted butter to avoid the unpleasant taste of a salty filling. As soon as you press your finger into the butter, make sure it leaves a ding. Smooth blending will be challenging if the mixture is still cold.
Substance powder.

Crème fraiche.Make sure to buy full-fat cream cheese in a block rather than the spreadable variety that comes in a tub. Because it contains full-fat cream cheese, the filling will have a creamy texture and a slight tang. If the cream cheese is not at room temperature, the filling will be lumpy, just like the butter.

Smolded sugar.If you need instructions on how to make powdered sugar, click here.


  • Ideal oven temperature is 350°F.
  • In a medium bowl, combine the dry ingredients (flour, baking powder, cinnamon, sugar, ginger, baking soda, and salt).
  • A standing or hand mixer set to medium speed should be used to combine the butter and sugar for 2 to 3 minutes, or until they are light and fluffy.
  • Crack and barely combine each egg after you’ve done so.
  • Once the pumpkin and vanilla extract have been added, blend until smooth.
  • Mix the dry ingredients in the medium bowl until just combined.
  • Prepare a baking sheet by putting parchment paper on it.
  • To create small, medium, or large cookies, depending on who or what you’re serving them to, you can either pipe or drop the cookie batter onto the baking sheet from this point.
  • Bake on the middle oven rack for 10 to 12 minutes, or until they are springy. Because the spongey cakes will harden when they cool, be careful not to overbake them.
  • While the dish is baking, prepare your filling using a mixer.
  • Mix the butter and powdered sugar on high until fluffy (2–3 minutes).
  • Before adding, cream cheese should be cut into tiny cubes. Before adding, make sure each cube has been thoroughly smoothed out by beating it for 30 to 1 minute.
  • After incorporating all of the cream cheese, incorporate a dash of salt and the vanilla extract.
  • When done, remove the cookies from the parchment paper and allow them to cool on a wire rack for about five minutes. The filling shouldn’t melt in their hands, you want to avoid that.
  • When the filling has cooled, you can spoon or pipe it into the cookies, matching the bottoms with the tops, and then top them with powdered sugar for an extra touch of presentation.
  • In the refrigerator, these pumpkin whoopie pies should be kept in an airtight container.
Whoopie Pie
Whoopie Pie

These are pro tips for making this recipe:

  • If you’re making these pumpkin whoopie pies in advance for a special occasion, you can prepare and store each ingredient separately in the refrigerator.
  • Put the whoopie pies together right before serving to ensure picture-perfect pies.
  • The filling won’t accidentally squish during storage if they are assembled in advance.
  • Don’t rush assembling the pumpkin-flavored whoopie pies.
  • Putting the cookie together while it’s still warm will cause the cream cheese frosting to melt, making a sticky mess.
  • If you don’t have a cookie scoop, try to make the cookies as uniformly sized as you can so that each one has a partner to sandwich with!
  • You can make smaller or larger whoopie pies by changing the size of the ice cream scoop. Watch them carefully in the oven as the bake time will also vary.
  • It’s important to remember that not all canned pumpkin is created equal. Because it is thick and flavorful, Libby’s pumpkin puree is my go-to brand. Different brands might have more runny consistency and lighter colors.
  • To achieve the best results, make sure your light brown sugar is moist and soft.
  • If your brown sugar has hardened, read this comprehensive post on how to soften it for more details.
  • Make sure you measure your flour properly because the most frequent mistake that leads to a cookie is adding too much flour to the recipe.
  • The best and most practical way to measure flour is on a scale. If you don’t have one, whisk the flour with a spoon before pouring it into the measuring cup and leveling it with a knife.
  • When taken straight from the bag, the flour will fill the measuring cup to the brim.
  • Bring the eggs to room temperature before incorporating them into the batter to ensure proper blending.
  • Putting frozen eggs in a large bowl and submerging it in warm tap water for five minutes will quickly thaw them out if you forgot to remove them from the refrigerator beforehand.
  • If you overmix the cookies, they might turn out tough and dense.

Recipes FAQs.

Where is the origin of the whoopie pie?

Contrary to popular belief, Labadie’s Bakery in Maine served the first Whoopie pies in 1925.

Why do whoopie pies become sticky?

Whoopie pies are made of two tiny cakes that are sandwiched together with buttercream. Cakes don’t form a crust like cookies do. As a result, as you eat a whoopie pie, the cake in your hands gets a little bit sticky.

My whoopie pies are flat; why is that?

The whoopie pies most likely fail to rise because the batter is too thin. A batter that is too thin won’t hold up well in the oven. A thicker batter will hold its shape and puff up appropriately when baked.

What components go into whoopie pies?

Whoopie pie filling can be made from buttercream or almost any other ingredient. I use a maple cream cheese frosting in this recipe to balance the pumpkin flavor of the cake sandwich layers.

Cooking utensils:

  • Big mixing bowls.
  • Whisk.
  • Baking trays.
  • parchment paper OR silicone baking mats.
  • For cookies, use a scoop.
  • OR a stand mixer that is portable.
  • an enormous piping bag.
  • a tip for icing with a big diameter.

Additional pumpkin dessert recipe:

  • Pumpkin-chocolate cheesecake bars.
  • made with baked pumpkin cheesecake dip.
  • using pumpkin puree in a cake.
  • simple cream cheese icing for a pumpkin cake.
  • Pumpkin Snickerdoodles with cinnamon icing.
  • pumpkin pie spice.
  • cookies with a pumpkin shape.
  • muffins with pumpkin and honey that are delicious.
  • pumpkin and pecan monkey bread.
  • a Honey Kiss on top of the pumpkin cake.
  • Pumpkin cupcakes with marshmallow buttercream.
  • popcorn with pumpkin spice.
  • a pumpkin blossom cake.


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