Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

Stewart and I went apple picking a couple weeks ago, and in the little farm store we saw pumpkin whoopie pies. Stewart asked if I would make them, and when I said yes, he bought a sugar pumpkin to increase the chances of me keeping my promise.

I’ll be the first to admit that these aren’t perfect. Don’t get me wrong, they’re really really tasty, but the verdict is that they’re not exactly like traditional whoopie pies. I need to work on the batter recipe, because these are more like soft cookie pies than whoopie pies. I think with an even softer, spongier batter, we’ll be in business, but these are perfectly serviceable cookie-whoopie pies if you want to give the initial test recipe a shot.

I used homemade pumpkin puree, but the canned stuff will work fine. The homemade version is easy, but obviously more time consuming than opening up a can. As far as I can tell, the only difference between the canned puree and the homemade is the color. Homemade pumpkin puree is considerably lighter and brighter. I’ll include the preparation for the puree at the end of the post.

Pumpkin Whoopie Pies
Makes 18-24 Small Pies (36-48 pieces)

1/2 Cup Non Hydrogenated Vegetable Shortening
2 Cups Sugar
2 tsp Molasses
2 tsp Vanilla Extract
1 1/2 Cups Pumpkin Puree
4 1/2 Cups All Purpose Flour
1 Tbs Ener-G Egg Replacer
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Allspice
1/4 tsp Cinnamon

Preheat oven to 375º. Line two cookie sheets with parchment paper.

Cream shortening and sugar together, using a stand mixer if available. You can also do it by hand. Add molasses and vanilla and beat well. Add pumpkin puree and whip until incorporated (don’t worry if the fat doesn’t mix in completely).

In a separate bowl, combine all the remaining ingredients and mix well. Add this dry mix to the wet until all incorporated. It will make a stiff batter.

Pumpkin Batter

I find it easiest to use and ice cream scoop that has a release lever to drop the dough onto your cookie sheet. The scoop I used holds 2 Tbs.

Pumpkin Whoopie Pies, shaping

Wet your fingers and gently flatten the dough balls. This will prevent your pies from tipping over by creating a semi-flat surface for them to rest on.

Pumpkin Whoopie Pies, shaping

Bake for 10-13 minutes or until a toothpick inserted comes out clean, and the tops spring back when pressed in the center.

Remove cookies from the cookie sheet as soon as they come out of the oven to prevent over-baking. Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming. Prepare the filling while your cookies are cooling.

Cream Cheese Filling

1/2 Container Tofutti Better than Cream Cheese
2 Cups Powdered Sugar
2 Tbs Earth Balance

Whip ingredients together until smooth. Set aside or refrigerate until use.

Pumpkin Whoopie Pies  with Cream Cheese FillingI put my filling in a zip-top bag and sliced off the corner to pipe the filling into the center. You don’t need that much filling per pie. Make sure the sides of the cookies that were touching the cookie sheet are the side that touch the filling.

Traditional whoopie pies are chocolate. I think these would be awesome with some mini chocolate chips mixed in, or perhaps some melted chocolate drizzled over the top. Store them wrapped in plastic wrap or in an air-tight container to keep them soft.

If you’d like to read about how to make your own pumpkin filling, click the link below the last photo!

Pumpkin Whoopie Pies  with Cream Cheese Filling

Homemade Pumpkin Puree
Makes 3-4 Cups

1 Sugar Pumpkin, 3-4 pounds
1-2 Cups Water

Preheat oven to 400º F.

Slice pumpkin in half. Scoop out the seeds and strings–if you’d like to save the seeds, place the seedy pulp large bowl and set aside, otherwise discard it. Place pumpkin cut-side-down on a rimed cookie sheet or inside a large roasting pan. Add 1-2 Cups of water and bake for 90 minutes, or until flesh is very soft and the skin has darkened. Scoop out the soft flesh into the work bowl of a food processor and blend until smooth.

Cleaning Out a Pumpkin

Preparing Pumpkin for Roasting

Pumpkin Out of the Oven

Scraping the flesh from a roasted pumpkin

Homemade Pumpkin Puree, Pepitas

Tip for Seeds
Place the pulp and seeds in a large bowl and cover with a generous amount of water. Squeeze the pulp to separate it from the seeds. The seeds will float. Use a slotted spoon to skim the seeds from the top of the water. Dry the seeds well and roast and season if desired.


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  2. VeggieGirl

    as soon as I read the title of this post, my jaw dropped – Whoopie Pies (not to mention, PUMPKIN whoopie pies) are so SCRUMPTIOUS!!! oh my goodness these sounds fabulous; and hey, they look perfect to me!! :0D

  3. mel

    Mmm! Again, those look great, and I’m inspired to make my own pumpkin puree.

    Might I suggest incorporating some soy (or other) milk into the recipe? That should help it be more cakey.

  4. SaraJane

    These look really good ! I’ve never even heard of whoopie pies, so I wouldn’t know the difference in taste anyway. I do think that some chocolate might go amazingly well with these. mmmmm!

  5. bazu

    Lolo, I’m so sorry we didn’t meet in Boston! For some reason, I developed a serious case of social-phobia-itis and didn’t introduce myself to any of the cool people in attendance, including you! I promise to rectify that next time, though, by totally getting in everyone’s face and introducing myself!

  6. melissatsang

    Hi! Nice whoopie pies, I’d love to have one of those! But we don’t have store bought vegan cream cheese in Singapore, do you have a recipe to make my own creem cheeze?

  7. tmd

    Vegan Treats in Bethlehem, PA has perfected the vegan whoopie pie (chocolate and pumpkin). They sell them here in Philly. I fear that they use hydrogenated shortening in the cream… but maybe not; when you are blasting yourself with that much confectioner’s sugar, it’s hard to feel what is doing what to your body. Very much looking forward to the book!

  8. marie

    I made these the other day. I “mostly” followed the recipe, did not use shortning, just oil and incorporated some whole wheat flour.
    They turned out Oooookay. I think the spices quantities needs to be increased. I was also surprised of how much sugar you really need for baked goods to taste sweet! The uncooked batter was really really sweet but the end product was just sweet. Would I make these again? Probably not.
    I really liked the idea of using Pumpkin puree tho.

  9. Emily

    These are gorgeous!! I’m thinking about these for a december baby shower, but I don’t want to do all that work the day of (or day before). Do you think the “buns” would freeze well?

  10. Emmie

    They look lovely! I was making pumpkin puree the other day, here in Sweden it’s pretty much impossible to get canned unless you get it from Gray’s American store who import and sell it for ridicolous prices. A big can of pumpkin puree is sold for about 7 dollars here. It’s mad!

    I really like the look of these whoopie pies, so hopefully I can make some with te rest of my puree.

  11. sherrieg

    They look delicious! I don’t care for chocolate, so ‘real’ whoopie pies have never been my thing. But pumpkin! One of my all-time favourite things! I can’t wait to make these!

  12. Tina

    I just came across your blog for the first time a couple of days ago and now I just can’t get enough. I have gone through all your archives and am absolutely stunned. I love your blog! It’s funny this entry happened to be the first I saw when I opened up your blog as I am crazy about whoppie pies. I live in Sweden but I bought a couple whoppie pies at a farmers market when I was in the US recently and I will never forget that beautiful flavor. I can’t wait to try your recipe! Thank you for an amazing blog and I hope to be able to order your cook book – Vegan Yum Yum – very soon! I just don’t know how I’m going to get hold of it!

  13. textual bulldog

    Thank you so much for this fantastic tutorial on how to get pumpkin puree from a pumpkin! You do such an awesome job explaining things clearly and concisely in a way that makes them seem unintimidating and do-able. Really, it’s a gift, so thanks for sharing it with us. :)

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  15. erin

    after blowing out my hand mixer, i am still glad to have given the pumpkin whooopy pies a try (you are right about that countertop mixer!). i am in south carolina and have definitely heard of a whoopie pie and a huge fan at that. pumpkin just created the best of both worlds. these are great. i think chocolate would be a great incorporation or a pumpkin/sweet potato whoopie pie…i have recently had sweet potato and chocolate together and it is a terrific combo! thanks for sharing! eating one now ;0]

  16. Nicoleliza

    I made these on Halloween and they came out great! It made a helluva lotta pies, so I saved half the batter and made more this week. Mmmm! Thank you for the recipe.

  17. Lynn

    I made these this week. They were delish! I took them to the sanctuary where I volunteer, and the adults and dogs loved them! I think I would make smaller versions next time; they came out like giant burgers.

  18. Jan Gaul

    I’m from Lancaster County where pumpkin whoopie pies are a staple of the local diet. I’m THRILLED to have a vegan recipe for them. I’ll see how many of my friends I can fool!

  19. Kathleen

    Mmmm-mmm. I discovered these and told my roommates, because we were looking for something to do with our leftover pumpkin from a previous cooking foray. We started making them immediately, even though it was nearly 11 at night. It was worth it!! Delicious.

  20. Maggie

    I made these yesterday with the leftover pumpkin from my pumpkin pie, and they’re wonderful! I think my scoop was much bigger than yours, as I ended up with fewer but HUGER pies. My husband and I both loved them–I’m eating one right now. Thanks so much!

  21. Joanna

    whoopie pies are one of my favorite foods in the entire world! i made chocolate whoopie pies with peanut butter cream cheese icing….and my god….i think u get the point.

  22. Shane

    Hey, i found your blog somehow and saw your whoopie pies. I am from Pennsylvania and am a big fan of whoopie pies.

    If you want, here is my family’s pumpkin whoopie pie recipe. Sorry its not vegan, however, feel free to use egg/cream cheese replacements:

    Beat together:

    2 egg yolks
    2 cups brown sugar
    1 cup vegetable oil
    2 cups pumpkin puree (home made if preferred)


    3 cups flour
    1 tsp. baking powder
    1 tsp baking soda
    1 tsp cinnamon
    1 tsp salt

    Spoon onto cookie sheet, bake 8-12 minutes at 375ºF. Cool and layer filling onto one piece, top with another.

    Filling: (beat together)

    8 oz cream cheese (Or suitable replacement)
    1 stick margarine
    1 tsp vanilla
    1 box 10x sugar

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  24. Sandra

    These Pumpkin Whoopie Pies look awesome. I am very excited since we have allergy issues and this covers all of them. I am going to try two versions of them. One with Gluten Free flour mixture and one with wheat flour.


  25. Al Schmidt

    Finding tru Sugar pumpkns has been very difficult. I do have a couple seed houses tha tlist them, but are they really sugar pumkins. Where do you find them or do you grow them. If you grow them, can I get some seeds from you?

    I live in Berks County.

    I went apple picking at a farm in north eastern mass (I can’t remember the name…) but they had plenty of them there. I’d check local farms and farmstands.

  26. Kyle

    i’ve made these several times now and they’re always a huge hit (the first time they only lasted about 24 hours at my apartment). I do have one question about the recipe though, which my roommate brought to my attention. I always assumed that the Ener-G Egg Replacer was included with the dry ingredients and thus should be added dry as opposed to prepared, but my roommate assumed it should be prepared and added to the wet mixture. I’m inclined to think I’m correct since they have always turned out so well but I just wanted to clarify. Thanks!

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  29. Molly

    I just made these for a pumpkin carving party for a group that is ordinarily skeptical and hesitant to indulge in vegan goods. They absolutely loved them and ate every single morsel. Thank you so much for an amazing recipe, I will be sure to make these again and again!!!

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  32. Elizabeth

    My family is from maine, the home of the whoopie pie! I have a family recipe that’s been passed down from generation to generation, and while it’s not vegan I might be able to give you a tip!

    One big key to making the pie part of the Whoopie Pie is adding soured milk (milk with some vinegar added to it). It helps to give the pie it’s unique texture, unless you’re making Pennsylvania style whoopie pies, in which case I’m not sure! The batter for the pie shouldn’t be similar to cookie dough…it should be a thick liquid. You shouldn’t be able to form balls with it with your hands, but if you put a spoon full on a baking sheet, it shouldn’t run a lot.

    For the filling, the Maine version uses a really light and fluffy combination of eggs, confectioners sugar, shortening and vanilla. Again, I realize this isn’t Vegan, but it might help you out!!

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