No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pumpkin Whoopie Pies with Cream-Cheese Filling

This delicious recipe for pumpkin whoopie pies is from Matt Lewis of Baked bakery. Photo credit: "Baked: New Frontiers in Baking" (Stewart, Tabori & Chang, coauthored with Renato Poliafito, October 2008)

  • yield: Makes 12 whoopie pies

advertisement

advertisement

Ingredients

For the Cream-Cheese Filling

  • 3 cups confectioners' sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

For the Pumpkin Whoopie Cookies

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Directions

  1. Step 1

    Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  2. Step 2

    In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

  3. Step 3

    Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

  4. Step 4

    Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

  5. Step 5

    Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Source
The Martha Stewart Show, October Fall 2008

advertisement

advertisement

Reviews (80)

  • CathyTurk 27 Nov, 2013

    I just finished making these.....they look and smell wonderful. I have a few comments on the recipe: (1) Assuming that you make these cookie-size, the recipe makes WAY more than 12! (2) Try to get the tops of the cookies flat (no peaks or big bumps) so that they will sit upright when they are all filled and done, and (3) As an alternative to piping the filling onto the cookie, I just used a very small spoon and that worked fine. Be generous with the filling so that it squishes out to the sides

  • Screen Name 24 Nov, 2013

    Just finished these, and the house smells amazing! Made the gob (filling) last night and transferred it into a plastic, zip-top bag. Took it out of the frig before I started the cake part today so that it would be easy to work with. Just cut a corner and piped it from bag. Replaced the oil with a cup of applesauce and used the exact spice measurements as given. DELICIOUS!!! Not the least bit over-spiced. A #40 scoop yielded 3 dozen whoopie pies. There was plenty of filling for 3 dozen.

  • Mom of fab 5 3 Nov, 2013

    These are out of this world!!! Very moist and the filling is scrumptious! Agree with the reviewer that said that the yield needs to be adjusted. . . I came out with way more than 12.

  • tiffany29 19 Jun, 2013

    I make these every year for Halloween parties and everyone loves them. They always get requested. I make sure I make extra so guests can take extra home.

  • kona69 14 Nov, 2012

    These are great. I used fresh pumpkin. HOWEVER, someone needs to fix the yield on this. I made 27, pretty generous sized ones... NOT 12!!

  • CreeksideCottage 10 Oct, 2012

    I love this recipe. The only thing that I exchanged was a blend of melted butter, coconut & olive oils for the veggie oil. I used Vietnamese cinnamon which is so extremely flavorful.
    The recipe is easy to make. The cookies don't take long to cool down, so from start to finish is just a couple of hours & then some cooling time in the fridge. This recipe is a keeper and making the whoopie pies is going to become an annual tradition.

  • CarmenMS 19 Dec, 2011

    I used two tablespoons Trader Joe's Pumpkin Spice in place of the cinnamon, clove and ginger. I also used half all purpose flour and half multi-grain flour mix which gave it a heartier flavor. It was a huge hit!

  • Tammy1775 24 Nov, 2011

    I love this recipe and can't understand why a few people gave bad reviews. I followed the exact recipe and used a standing mixer to mix all ingredients. I've made them twice and both times they came out perfect and moist. Once for home and work, second for my son's second grade fall festival. For the festival I made quarter sandwiches and placed them in muffin cups. If you love pumpkin you will love these!! This has already become a family favorite. Next time I may add chopped walnuts!

  • TWBijou 20 Nov, 2011

    Let me start off by saying baking is not my strong suit, however, I decided I couldn't resist making these. Am I glad I did! They were D-Licious!! I followed some previous posters' advice and only used a sprinkle of clove. 15 minutes was the perfect cooking time. I made them on the smaller side and ended up with 27 pies as opposed to 12 as the recipe states. I am making these again for Thanksgiving.

  • sancooking 14 Nov, 2011

    Everyone - kids and adults loved these cookies. I found that this recipe yielded more than 12, probably double that. I used a 1 tbsp size ice cream scoop. I made pumpkin puree from leftover Halloween decorations - it worked quite well. Also added some coolwhip to the cream cheese frosting, it lightens it up a bit and goes a bit further (more filling - yum!)

  • tourtes 10 Nov, 2011

    I made these for our Thanksgiving. They were disgusting! Time for cooking if off! Should be way more. The filling didnt taste good. I ended up throwing some out! They texture was like they were undercooked! I followed recipe to a tee...it was a failure1

  • RED11 10 Nov, 2011

    The cake measurements for spices is really OFF... way way off. I think it should be teaspoons not tablespoons. l also find it interesting that you don't see your own review until you log in. HUM?

  • RED11 10 Nov, 2011

    The filling for whoopie pies, which should be correctly called "Gobs" from the Western PA locals, should be made with 1 cup of milk mixed with 5 T of flour, cooked, and cooled then you add the shortening, butter, vanilla and 10X sugar. Cream cheese filling is not correct... at all.

  • luluhandbags 31 Oct, 2011

    This is a fabulous recipe! I changed it up a bit by making them with fresh pumpkin and adding a jar of marshmallow fluff to the frosting. The fresh pumpkin made them brighter in color and more flavorful. The fluff made the frosting lighter in color and texture as well as giving it a lovely sweetness that wasn't too much :)

  • BeJuled 30 Oct, 2011

    I made the whoopie pies twice the size this recipe calls for and still came out with a dozen, so the batter definitely yields more than it claims (that's a good thing but don't forget to make more frosting or you'll wind up skimping on the filling!). They were such a hit that the following day I doubled the recipe and made them smaller for a Halloween party. People who claimed not to like pumpkin were raving about them! Followed the recipe exactly and it was wonderful. Thank you!

  • Victorious_1 8 Oct, 2011

    These are FABULOUS!!! I substituded half of the oil for apple sauce and used light cream cheese and they definitely taste full fat, mmmmmmm!

  • attemptabaker 26 Jan, 2011

    these are fantastic! they're a hit whenever I make them . does anyone have the measurements for the amount of oil needed and are the egg whites included? I cant seem to find the recipe . thanks!

  • pollyaanaa 29 Dec, 2010

    I make these with a cookie scoop, ie; mini whoopies. I also dip both the top and bottom cookie in cinnamon sugar. They are very popular with everyone here.

  • rigelh 15 Dec, 2010

    These are great! I have made them twice. The first time I substituted some of the sugar in the filling with maple syrup, yum! Second time, I substituted 1/2 of the oil in the pie with apple sauce. They are just as moist and delicious. Will try low-fat cream cheese next time.

  • MMBoys 15 Dec, 2010

    Delicious

  • MMBoys 15 Dec, 2010

    Why is it not posting the rest of what i've said!!!

  • MMBoys 15 Dec, 2010

    These are delicious! Easy

  • MMBoys 15 Dec, 2010

    These are delicious! Easy

  • dishlicious 30 Nov, 2010

    Fantastic! Not only were they easy to make, but everyone ?

  • mauidebb 16 Nov, 2010

    I've made these a few times in the past 3 weeks. I make them tiny and have rename them, my "Pumpkin Sliders". Everyone loves them!! I'm making more again this weekend!

  • mauidebb 16 Nov, 2010

    I've made these a few times in the past 3 weeks. I make them tiny and have rename them, my "Pumpkin Sliders". Everyone loves them!! I'm making more again this weekend!

  • mommy007 16 Nov, 2010

    4egg whites is what I meant and 1/2C to 3/4C drk brown sugar

  • mommy007 13 Nov, 2010

    Replace 1C oil with 3/4C applesauce and 1/4C veggie oil. 4eggs for 2whole eggs, 1C Agave nectar for 1C Drk brown sugar, and I used whole wheat pastry flour and baked at 325 degrees.

  • mommy007 13 Nov, 2010

    Yummy! Instead of 1C oil I used 3/4C applesauce

  • Ellevee 28 Oct, 2010

    I made these for my husband's work pot luck. Everyone loved them!

  • abhlove 26 Oct, 2010

    I used Libby's pumpkin. The recipe was a hit at a party I had this weekend. I think it was very easy to make. I used a 1 Tbsp. scoop and I got about 40 pies. I thought it was a perfect size. Everyone wanted the recipe!

  • nonbaker 25 Oct, 2010

    does anyone know how many weight watcher points one pie has?

  • meganrae2508 16 Oct, 2010

    NancyMadeline: The Libby's is pureed pumpkin, and a small ice cream scoop will hold between one and two tablespoons, though this recipe seems to be calling for the one tablespoon size. I would also suggest flattening the cookies slightly with moist fingertips before baking, as mine came out a little more rounded than I would like. However, even rounded they baked up beautifully.

  • NancyMadeline 14 Oct, 2010

    All I can find is Libby's canned 100% pure pumpkin. Can this be used instead of puree ???

  • NancyMadeline 12 Oct, 2010

    How much does a "small ice cream scoop" hold ?????

  • Tylersmom 8 Oct, 2010

    I made these for a birthday yesterday and they were a huge hit. Not sure why it says it makes 12 as mine made 30 using the same size scoop as they did. Great recipe!!! Simple and very tasty!

  • supana 4 Oct, 2010

    i have been making these for 2 yrs before that i made pumpkin roll. same ingredients only much harder, these are a snap. i did chng one thing on this i used 4oz marscapone (must be the italian in me) and 4oz cream cheese. i mixed the marscapone with abot 4 tblsp of heavy cream just to smooth it out. this is my favorite fall desert. SCRUMDIDLUMCIOUS!!!!!!!!!! Supana

  • misslydia27 4 Oct, 2010

    @khender711 you are very right! Applesauce can be substituted for oil in a 1:1 ratio. I haven't tried it with this recipe yet but it actually sounds extra yummy... Can't wait to try it!

  • dreskie 20 Sep, 2010

    This recipe was a hit at a recent party we hosted. They are simply irresistable and a very fun type of dessert to add to your typical bar and cookie table. It's the perfect season for these!

  • khender711 18 Sep, 2010

    Early in the comment section, someone asked if something else could replace the large amount of oil in the recipe.

    I'm not an expert baker by any means (so you'll want to double check this), but when I attended Weight Watchers, I heard people talk about replacing oil with applesauce. Not sure if that'd be successful.

  • murphymurphy 3 Feb, 2010

    Very nice amount of spice. I added chocolate chips to the filling. Delicious!

  • Niconomicon 27 Nov, 2009

    Could I replace the vegetable oil with something else?

  • chefette86 26 Nov, 2009

    These are delicious, I will def be making them again!

  • Ifancythetrio 11 Oct, 2009

    These were incredible. The cookies were very spicy and flavorful, and incredibly moist. Even the filling was exceptional. Will make again.

  • Cilla 9 Dec, 2008

    This is a great, and easy recipe to make. The whoopie pies not only smell great they taste even better. It was a huge hit on my Thanksgiving day table.

  • Cilla 9 Dec, 2008

    This is a great, and easy recipe to make. The whoopie pies not only smell great they taste even better. It was a huge hit on my Thanksgiving day table.

  • Cilla 9 Dec, 2008

    This is a great, and easy recipe to make. The whoopie pies not only smell great they taste even better. It was a huge hit on my Thanksgiving day table.

  • Cilla 9 Dec, 2008

    This is a great, and easy recipe to make. The whoopie pies not only smell great they taste even better. It was a huge hit on my Thanksgiving day table.

  • Cilla 9 Dec, 2008

    This is a great, and easy recipe to make. The whoopie pies not only smell great they taste even better. It was a huge hit on my Thanksgiving day table.

  • rhodesian 8 Dec, 2008

    It's very important to use a small ice cream scoop like the recipe says. I used a regular-sized one and made whoopie burgers instead of cookies. So smaller is better!

  • FrenchieMom 24 Nov, 2008

    I was worried about the amount of spice in the recipe too, but I followed it and they were declicious! They definitely taste better chilled. When I made the recipe it made about 23 pies (46) halves and they were pretty large pies. Great recipe and I will be making these again.

  • Vanessa_in_Australia 11 Nov, 2008

    I thought they would be but they weren't. They smelt divine too!

  • tourtes 11 Nov, 2008

    Seems to me that the measurements for the spices is way too much! Did anyone find the spices too strong?

  • Vanessa_in_Australia 10 Nov, 2008

    OMG these are just divine. I used 2 cups of fresh pumpkin (which I steamed, mashed and squeezed the life out of it-to remove excess liquid) and 1 cup of canned pumpkin. I used an ice cream scoop of just under 1/4 cup capacity, which gave me 22 whoopie pies (45 in total). The cream cheese filling was also just divine and not overly sickly sweet, considering there were 3 cups of sugar. I will definitely make these again. I actually baked them for 20 minutes.

  • lisamaria 9 Nov, 2008

    Oh my! These are SO GOOD! I snuck a taste of one after only15 mins. The only thing I did differently was reducing the cloves to about 1 tsp. I just think cloves are so strong in flavor, and I am glad I didn't use a full TBSP. I also used a cup of whole wheat pastry flour in place of one cup of white. They have wonderful flavor. I actually came out with 27 cookies, so I got 13 sandwiches out of the recipe (the odd one was a taste test...haha). This recipe is a keeper!

  • yogimama 6 Nov, 2008

    We love these. We are actually making them again today. I use a roasted baking pumpkin. Just be sure to mash and smash fully before adding. Also, we used the earlier suggestion of making them smaller, 1 tablespoon. They were still a mouthful but there were more to share, which is important, because you'll want to give them away and keep them to yourself.

  • MNmichele 5 Nov, 2008

    1 stick of butter is 1/4 pound. For your second question, I think it is okay to use canned pumpkin. I'm going to make these tonight and I will use the canned pumpkin.

  • Bunty 5 Nov, 2008

    I'm in the UK where we usually measure by weight. Does anybody know the weight of 1 stick of butter? Also can I make pumpkin puree by pureeing roasted pumpkin or is the canned stuff different?

  • ser21842 3 Nov, 2008

    Lisa Joffe, you might try a cloth pastry bag; it's plastic-lined muslin, basically, and it's wonderful. The threaded decorating tips fit into the small opening and secure with a "nut" on the outside, OR I can just fill the bag and use the small opening as-is, which I'd do for these cookies. The bag does make easier and shorter work of filling the cookies; I truly HATE scooping fillings and frostings as I seem to make a major mess of it!

  • lisamaria 3 Nov, 2008

    Yes, now that I watched it, I see! They were talking all through the measurements, but I did hear Martha say that it was a tablespoon. I love spices so I am gonna go with it!

  • medicjenn 3 Nov, 2008

    You can tell by the quantities that its gonna be a large recipe...3 cups flour, 3 cups pumpkin, it will make large size pies....so tablespoons sounds right to me!

  • jenniferrich 3 Nov, 2008

    Actually, if you watch the video (click the link in the recipe photo), Martha and Matt do indeed use tablespoons.

  • lisamaria 3 Nov, 2008

    I have a feeling this recipe should say "teaspoons" instead of "tablespoons." NO way would I put a TBSP of cloves in any recipe! They are incredibly strong. I plan to make them, but I will adjust the spices. It probably means 12 total, but each cookie takes 2 parts. We will see! I'll be back with my review soon!

  • lisamaria 3 Nov, 2008

    I have a feeling this recipe should say "teaspoons" instead of "tablespoons." NO way would I put a TBSP of cloves in any recipe! They are incredibly strong. I plan to make them, but I will adjust the spices. It probably means 12 total, but each cookie takes 2 parts. We will see! I'll be back with my review soon!

  • origamidoll 3 Nov, 2008

    Wow - for 12 servings, that would be nearly a half cup of sugars per serving!!!!!

  • mykele 3 Nov, 2008

    Spices in that quantity, especiially the cloves
    would make these cookies inedible in my house.
    I keep seeing improper quantities in the
    ingredient part of many of the recipes on
    this web site.l

  • tourtes 3 Nov, 2008

    Vanessa, yes u can but you would have to adjust the liquid ingredients as the fresh pumpkin is more liquid than can.

  • jkgasser 3 Nov, 2008

    Are the spice measurements right? Sounds like a lot.

  • akmarthafan 3 Nov, 2008

    I found this recipe online, although it had been adapted a bit...added some maple syrup to the cream cheese filling and took second place at a cookie competition my culinary arts program had. Everyone loved,loved, loved them-although not many people up here had heard of whoopie pies...everyone wanted the recipe

  • Vanessa_in_Australia 2 Nov, 2008

    Can I use fresh pumpkin, which has been steamed, mashed and left to drain overnight? The canned pumpkin (which has to be purchsed from a USA food importer here in Australia) is expensive.

  • Sweet_One 31 Oct, 2008

    These pumpkin whoopie pies were extremely delicious! Easy and fun to make, a bit time consuming, but that was OK as these were truly a joy to create. EVERYONE at work LOVED them. This Thanksgiving I may prepare these the day before rather than pumpkin pie! Thanks Matt Lewis of Baked Bakery for sharing this recipe!

  • Deidrababe 29 Oct, 2008

    These are FABULOUS! I used my electric mixer on LOW - and I used a small ice cream scoop which was just under a tablespoon - then after two trays changed to my next bigger size scoop and got a total of 30 Whoopie Pies, so yeah, this recipe makes WAY more than 12!!!! Yumma, yumma!

  • tracyfuller 26 Oct, 2008

    These are absolutely delicious and fun to eat! I used the same type of ice cream scoop for the filling as I did for the cookie/cakes. Your family and friends will be impressed with this treat!

  • Lisa_Joffe 26 Oct, 2008

    Haven't made them yet, but just wondered why go through the trouble of putting the filling into a pastry bag, not to mention the waste of the bag itself (in these "green" times), when no one sees the filling. Why not just use a spoon or spatula?

  • tinlover 24 Oct, 2008

    I made these and took them to work and they were a HUGE hit. Using 1 level Tablespoon of dough per cookie/cake I ended up with something like 50 pies. I didn't have ground cloves on hand, so I omited those and I prefer light brown sugar rather than the more molasses-y flavor of dark brown I used an electric mixer.

  • BeckyFord 24 Oct, 2008

    meemo.... I thnk the canned pumkin you buy at the store is puree. At least that is what I would use.

  • meemo 24 Oct, 2008

    where do u get the pumpkin puree from? are they store bought or did you make them homemade?

  • meemo 24 Oct, 2008

    where do u get the pumpkin puree from? are they store bought or did you make them homemade?

  • dezineliz 24 Oct, 2008

    Freaking amazing. I made them the day after they aired. They are time consuming but really turned out amazing. I was shocked that I could actually make them taste so good and turn out perfectly. Great recipe. I did come out with about 24 however using a standard cookie scoop.

  • flits21 23 Oct, 2008

    Made these today after seeing them on the show yesterday. Must be a mistake with measurements. I halved the recipe and HALF the entire recipe made 12 whoopie pies (using heaping tablespoons as directed) Unbelievably delish! I couldn't restrain myself and had two even though I was full. Highly recommend.. cookies are moister than I was expecting.