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Pumpkin-Chocolate Whoopie Pies

A small ice-cream scoop with a release mechanism makes it easy to form uniform-sized cookies.

  • Yield: Makes about 3 dozen
Pumpkin-Chocolate Whoopie Pies


For the cookies

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cloves
  • 2 cups granulated sugar
  • 1 cup safflower oil
  • 3 cups solid-pack pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the filling

  • 2 tablespoons unsalted butter, room temperature
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1/3 cup unsweetened cocoa powder
  • 1 cup plus 1 tablespoon confectioners' sugar


  1. Make the cookies: Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or a nonstick baking mat.

  2. Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. In another bowl, whisk together sugar and oil until well combined. Add pumpkin puree, and whisk until combined. Whisk in eggs and vanilla. Add flour mixture to pumpkin mixture; whisk until fully incorporated.

  3. Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Smooth tops with a wet fingertip. Bake, rotating sheets halfway through, until cookies just start to crack on top and a cake tester comes out clean, about 15 minutes. Transfer sheets to wire racks, and let cookies cool completely.

  4. Make the filling: With an electric mixer on medium-high, beat butter, cream, cocoa, and confectioners’ sugar until pale and flu≠y, 2 to 3 minutes

  5. Spread filling (about 1 scant tablespoon) on flat side of half the cookies; sandwich with remaining cookies, pressing to adhere. (Whoopie pies are best eaten the same day but can be refrigerated in airtight containers overnight.)

Reviews (2)

  • itsajeepthing 4 Oct, 2013

    These whoopie pies were amazing! The chocolate filling paired well with the pumpkin. I did use more confection sugar for the icing on my second batch. It made the pies look like the picture. Definitely one to try if you like pumpkin and chocolate!

  • annaperrone 18 Dec, 2012

    This was an incredibly simple and delicious dessert to whip up on a lazy winter afternoon. I was a little concerned that the cakes would be too heavy because of the very thich batter but they turned out dense and cakey yet very moist. The rich chocolate frosting compliments the pumpkin flavor perfectly without overpowering it. Everybody who tried these whoopie pies loved them and I will most definitely be making them again.

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