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Mini Pumpkin Whoopie Pies

These mini pumpkin whoopie pies make an ideal holiday treat.

  • Yield: Makes about 20
Mini Pumpkin Whoopie Pies

Source: The Martha Stewart Show


For the Cookies

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon coarse salt
  • 1 tablespoon unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

For the Filling

  • 4 ounces cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup confectioners' sugar
  • 1/4 cup canned solid pack pumpkin
  • Pinch of cinnamon
  • Pinch of nutmeg


  1. Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

  2. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

  3. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

  4. Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.

  5. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

Reviews (32)

  • Trisha H 12 Nov, 2013

    I want to make these today and have no veg shortening, can I use veg oil? TY

  • mjdmazon 10 Nov, 2011


  • JoMack 24 Oct, 2011

    Mine cracked also...doesn't look as nice as the photo. Has this happened to anyone else or know why.

  • ibracadabra 11 Oct, 2011

    These are amazing. The cookies are moist and the filling is delicious. I did add a few drops of orange food coloring just to make the filling pop, but the pumpkin made it orange. I also added more powdered sugar to the filling as it was too sour tasting for my personal preference. I've gotten many rave reviews for these. Best served right out of the fridge!

  • trinafonts 7 Oct, 2011

    I love this recipe! It always comes out so good and is very easy! I make mine gluten free by substituting a rice flour mix and adding a teaspoon of xantham gum..perfect!!

  • cakemakingkat 7 Oct, 2011

    omg these were so good. they were really easy and really good. they didnt need any food coloring. the cakes itself were a little dry so i put them in a tupperware over night. i really recomend someone to make these

  • allijean 31 Oct, 2010

    I was surprised but these really are super easy to make - and delicious! I would increase the amount of frosting however because I ran out. I don't think you need food coloring, the pumpkin in the frosting is enough.

  • allijean 31 Oct, 2010

    I was surprised but these really are super easy to make - and delicious! I would increase the amount of frosting however because I ran out. I don't think you need food coloring, the pumpkin in the frosting is enough.

  • mellifluousfondue 27 Oct, 2010

    I did not find these to be "mini" so I used a 1tsp to dish out the batter and cooked them for 7 minutes. Perfect! Also, if you want yours to turn out like the ones in the picture (all nice and halloween-y) you will need to add orange food coloring to the filling--I wish I had noticed before I made all of mine! Maybe I am just a novice baker, but I did not find these to be "super easy to whip up in no time" but they were fun to make! Now dishes...not as fun.

  • hischild12 29 Sep, 2010

    These were so much fun to make and were delicious! My cookies did crack on the tops, but I thought that gave them lots of character. Also, I wrapped the individual pies in saran wrap and stuck them in the freezer. They made for a wonderful quick treat!

  • staceys 30 Oct, 2009

    I made these last night and they turned out fantastic. Super easy to whip up in no time. Really yummy- everyone gave them big thumbs up

  • sarabranscum 2 Mar, 2009

    Banana Whoopie Pies are on this website from the magazine.

  • loves2bake 15 Nov, 2008

    Has anyone made these in a convection oven?

  • coolrenee 25 Oct, 2008

    I just made the whoopie pies and they were easy to make and were very good. I am going to freeze some and see how they hold up when they come out of the freezer.

  • Debi07 22 Oct, 2008

    These are AWSOME....At first I wasn't sure if the pumpkin filing would overpower the chocolate taste, but it doesn't. It compliments the chocolate with a hint of creamy pumpkin. Everyone is asking for more!!! I am making more with each filling and freezing them for afterschool snacks or unexpected company.
    Deffinately a keeper.

  • Anonymaas 10 Oct, 2008

    If you like spice cookies here is an idea. I box of spice cake mix, add 1 16 oz can of pumpkin pie filling and 1 bag of choc. chips. Mix first two ingrediants first and then add the chips. We love making these as small bite size cookies. They cook at 250 for aboug 18 minutes..till set. They are really yummy. If you are on weight watchers you can omit the choc. chips and then they are only 1 point per larger cookie, so you could eat 3-4 small ones :). Super yummy we love these.
    Best of luck!

  • coolrenee 5 Oct, 2008

    I would like to make these ahead of time for the holidays and freeze them. I would also like to do the same with the banana woopies has anyone done this?

  • grammababy 5 Oct, 2008

    I can picture this better with a gingerbread type cookie; wonder if just omitting cocoa and adding ground ginger would work. Grammababy

  • cookiechick 2 Oct, 2008

    Cute dream come true...working with Cookie Monster :)

  • GaleTats 1 Oct, 2008

    Cracking is an indication of too much flour, the wrong flour or overworking the flour mix.

    My baking has improved a lot since I switched to European cookbooks, where the flour is weighed.

  • chefstaci2002 1 Oct, 2008

    Pumpkin and chocolate go great together. I make pumpkin bread with chocolate chips in them and it is delicious.

  • coolrenee 1 Oct, 2008

    Does anyone know if the pumpkin or Banana whoopie pies can be made ahead and frozen.

  • zoeylynn 1 Oct, 2008

    I am not sure of the tase of chocholate and pumpkin together. Can anyone suggest a soft spice cookie recipe?

  • MrsRaucci 1 Oct, 2008

    In September's issue there is a banana woopie with vanilla cookie and banana filling. It's a bit easier because it's most likely things you have in your pantry...

  • MrsRaucci 1 Oct, 2008

    In September's issue there is a banana woopie with vanilla cookie and banana filling. It's a bit easier because it's most likely things you have in your pantry...

  • stacieaho 1 Oct, 2008

    These are fabulous. My husband begs me to make them, but I only do it for special things because they are more work than a regular cookie. I've made the filling with applesauce instead of pumpkin because I didn't want the pumpkin flavor (although that is still good) and omitted the nutmeg and cinnamon. You can make them vanilla, I think there's a different recipe on her site that has vanilla ones. Kids especially love this cookie!

  • csheridan 1 Oct, 2008

    Is there a way to make the cookies vanilla rather than chocolate? What sort of replacement would there be for the cocoa powder?

  • dianetavegia 1 Oct, 2008

    Wow! I can't wait to make these.

    The filling would be great on warm homemade pumpkin bread. I use my banana nut bread recipe and change it a bit to make pumpkin bread.

  • consciouscook 1 Oct, 2008

    I think this frosting/filling would be great on carrot cake, too

  • Missjw 31 Mar, 2008

    I made these for a halloween potluck. Everyone loved them and begged for the recipe!

  • ANITADOSKAS 23 Dec, 2007

    I made these a few weeks ago and they came out perfectly. I didn`t have any problems with cracking. They tasted terrific!!!

  • lynn8573 17 Dec, 2007

    I made these for Thanksgiving. Tasted really good, only problem was the pies were cracky looking. Once they were on the plate - I sprinkled confectionary sugar on top to hide the cracks.

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