Holiday Pumpkin Whoopie Pies

Since it’s nearly Thanksgiving, I thought I’d share with you one of my favorite Thanksgiving dessert recipes, my grandmother’s Pumpkin Whoopie Pies. These are a must-have each holiday season, and they are the perfect size to satisfy your sweet tooth without giving you a sugar overload. Note that these are by no means a low calorie food, but who cares? They still make the perfect treat.


  • 2 Cups Pumpkin
  • 2 Egg Yolks
  • 2 Cups Brown Sugar
  • 1 Cup Vegetable Oil
  • 1 tsp. Cloves
  • 1 tsp. Cinnamon
  • 1 tsp. Salt
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1 tsp. Baking Soda

For the Cream Cheese Filling:

  • 8 oz. Cream Cheese, softened
  • 1/4 Cup Milk
  • 1 1/2 lb. Confectioner’s Sugar
  • 1/2 Cup Butter, softened
  • 1 tsp. Pure Vanilla


  1. Preheat oven to 350°FMix the pumpkin, egg yolks, brown sugar and oil in a mixing bowl on medium speed until blended
  2. Mix all dry ingredients in a separate bowl
  3. Slowly incorporate dry ingredients into the pumpkin mixture. Mix well until blended
  4. Drop small teaspoon size balls onto cookie sheet (you can also place mixture in a pastry bag or a small scoop)
  5. Bake at 350° for 10 minutes or until slightly firm
  6. Remove from cookie sheet after 10 minutes and cool on wire rack
  7. Beat together the cream cheese and butter until well blended at medium speed
  8. Add confectioners sugar and milk
  9. Increase speed of mixer and beat until smooth and combined
  10. Use a pastry bag with medium size tip to fill whoopie pies or spread with a butter knife

The recipe will leave you with some extra filling, but that’s okay. It’s so good you’ll be tempted to eat it with a spoon anyway! These can be served immediately, or you can wrap each individual pie in Saran wrap and refrigerate for later.

Enjoy, and Happy Thanksgiving!