Amish Pumpkin Whoopie Pies

Why You’ll Love This Recipe

I like this recipe because the pumpkin cookies bake up soft and cake-like, and the cream cheese filling adds the perfect tangy sweetness. The warm spices cinnamon, nutmeg, and cloves make the flavor rich and comforting. I also love that these whoopie pies can be made ahead and stored, making them a convenient dessert for sharing.

Ingredients

For the cookies
2 ¼ cups all purpose flour
1 cup pumpkin puree (not pumpkin pie filling)
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground cloves
2 teaspoons vanilla extract
2 large eggs beaten
¾ cup brown sugar
¾ cup white sugar
⅔ cup vegetable or safflower oil

For the filling
8 ounces cream cheese softened
3 tablespoons butter softened, I used unsalted butter
1 teaspoon vanilla extract
2 ½ cups powdered sugar
1 pinch salt

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, I combine the pumpkin puree, eggs, both sugars, oil, and vanilla extract until smooth.
4. I gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Using a spoon or cookie scoop, I drop mounds of batter onto the prepared baking sheets, spacing them a couple of inches apart.
6. I bake for 10–12 minutes, until the cookies are set and spring back when lightly touched. I let them cool completely on a wire rack.
7. For the filling, I beat the softened cream cheese and butter together until smooth and creamy.
8. I add the vanilla extract, pinch of salt, and powdered sugar gradually, beating until fluffy.
9. To assemble, I spread or pipe filling onto the flat side of one cookie and sandwich it with another.
10. I refrigerate the whoopie pies for about 30 minutes to set before serving.

Servings and Timing

This recipe makes about 12–14 whoopie pies, depending on the size. It takes around 20 minutes to prepare, 10–12 minutes to bake, and about 30 minutes for cooling and assembling.

Variations

Sometimes I add a pinch of ginger to the spice mix for extra warmth. For a sweeter filling, I mix in a tablespoon of maple syrup or honey. If I want a festive touch, I roll the edges of the filling in chopped nuts, mini chocolate chips, or sprinkles. I’ve also made a lighter version using reduced-fat cream cheese, which works nicely.

Storage/Reheating

I store the whoopie pies in an airtight container in the refrigerator for up to 5 days. To serve, I let them sit at room temperature for about 10 minutes so the filling softens slightly. These also freeze well individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 2 months. I thaw them in the refrigerator overnight before enjoying.

FAQs

Can I make the cookies ahead of time?

Yes, I bake the cookies and store them in an airtight container, then fill them the next day.

Do the whoopie pies need to be refrigerated?

Yes, because of the cream cheese filling, I keep them refrigerated.

Can I freeze Amish Pumpkin Whoopie Pies?

Yes, I freeze them individually wrapped for up to 2 months.

Can I use canned pumpkin pie filling instead of puree?

No, I use pure pumpkin puree since pie filling has added sugar and spices.

How do I keep the cookies from spreading too much?

I make sure the batter is thick and chill it briefly before baking if needed.

Can I use butter instead of oil in the cookies?

Yes, melted butter works, though the texture will be slightly denser.

How do I make the filling thicker?

I add more powdered sugar until I reach the consistency I like.

Can I pipe the filling instead of spreading it?

Yes, piping gives the whoopie pies a neat and professional look.

What can I substitute for cream cheese in the filling?

Mascarpone or even a buttercream-style filling works well as an alternative.

Can I make mini whoopie pies?

Yes, I drop smaller scoops of batter and reduce the baking time by a few minutes.

Conclusion

These Amish Pumpkin Whoopie Pies are one of my favorite fall desserts. I love the soft, spiced pumpkin cookies paired with the tangy cream cheese filling it’s the perfect balance of sweet and cozy. They’re always a hit at gatherings and a wonderful way to enjoy pumpkin season.

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