New This Month

Pumpkin Whoopie Pies with Cream-Cheese Filling


Tangy cream cheese filling is sandwiched between spiced pumpkin cookies in this whoopie pie recipe from Matt Lewis' "Baked: New Frontiers in Baking." Martha made this recipe on episode 708 of Martha Bakes.

  • Yield: Makes 12 whoopie pies

Photography: Yossy Arefi

Source: The Martha Stewart Show, Episode 4016


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
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups firmly packed dark-brown sugar

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


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

  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 oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

  3. Using a 1/4-cup ice cream scoop with a release mechanism, drop 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. Make the filling: Sift confectioners' 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. 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.

Reviews Add a comment

  • brookesnaderg
    29 OCT, 2015
    Yummy Yummy. So Easy to Make. I baked cookie cakes for 11 minutes and it seemed to keep them nice and moist. Substituted nutmeg for ginger, and it worked out well. The ingredients make a lot more than 12 servings, and I used extra batter to make pumpkin muffins. Best pumpkin recipe I have come across. Martha you are awesome.
  • meeeeeeesh
    1 DEC, 2014
    These are fabulous. I made this recipe as it's written, and it made exactly 3 dozen for family and co-workers. They were gone in a day. They are so moist that there was some condensation forming once I took them out of the fridge, which made them somewhat sticky. But still delicious! 5 stars!
  • MS112593867
    4 OCT, 2014
    I love these and make the mini version. Just wondering if anyone has tried making them ahead freezing them before they are filled? And just thaw and filling the day of eating? I want to make these as take home treats for thanksgiving
  • 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!