Pumpkin Whoopie Pies

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  Pumpkin Whoopie Pies: Put a seasonal twist on a favorite classic dessert
Need I say more? 

Pumpkin Whoopie Pies

Maybe this will help convince you.

Pumpkin Whoopie Pies: Put a seasonal twist on a favorite classic dessert

They’re not difficult at all. Just don’t be stingy with the frosting and you’re golden.

Pumpkin Whoopie Pies: Put a seasonal twist on a favorite classic dessert

I grew up eating whoopie pies that my grandmother made. I’m pretty sure her freezer was never without them. Just biting into one now brings me right back to her house, with me sitting up to her very long kitchen counter, watching her cook all kinds of wonderful dishes for the men and families who were staying in the sporting camps my grandparents ran. If I wasn’t watching her cook, I was playing with my cousins, usually either in (or on, in the winter) the lake. Such wonderul memories.

I was hesitant to tamper with her recipe but I wanted to see how a pumpkin whoopie pie would taste. So I did some experimenting and came up with a combination of her recipe and some alterations to accommodate for the pumpkin. Even my husband liked these and he doesn’t really like pumpkin anything. Me? I loved them but they didn’t give me the same emotional comfort that the original ones do. But that’s OK. We can start new traditions.

So if you’re looking for another way to use up those cans of pumpkin you got on sale, try these.

And, remember I said I  could always find a whoopie pie in my Grammy’s freezer? These freeze really well. Wrap them individually in wax paper and then put them in a large freezer bag. They even taste good right out of the freezer. (And they make a great Christmas gift too!)

Pumpkin Whoopie Pies
  • Cake ingredients:
  • 1½ cup canned pumpkin ( 1 regular can)
  • 1 egg
  • ½ cup oil
  • ¾ cup applesauce
  • 1½ cup sugar
  • 2½ -3 cups flour
  • 1½ tsp cinnamon
  • 1½ tsp salt
  • 1½ tsp soda
  • 2½ tsp powder
  • 1½ tsp vanilla
  • Filling:
  • ½ cup crisco (not oil)
  • 1 c powdered sugar
  • 1 c *marshmallow cream (I only use Fluff brand, it makes a difference.)
  • ¾ tsp vanilla
  • pinch salt
  • 3 TBSP canned milk
  1. For the cakes:
  2. In a large bowl, combine flour and other dry ingredients.
  3. In a smaller bowl, combine pumpkin, egg, oil, applesauce, and vanilla.
  4. Add "wet" ingredients to your dry ingredients and stir until well combined.
  5. Line a cookie sheet with foil and drop by heaping tablespoon, leaving 2 inches in between each
  6. Bake on 375° for 12-15 minutes until cake bounces back when pressed with your finger.
  7. While the cakes are baking:
  8. Mix all frosting ingredients either in a large bowl or in a stand mixer.
  9. When cakes are done, transfer to a cooling rack and allow to fully cool.
  10. When cool, spread a generous amount of frosting onto one cake and top it with another cake.
  11. Enjoy!

For more yummy dessert recipes, follow my Desserts board:
Follow Beth Cranford/Eat Better Spend Less’s board Desserts on Pinterest.

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    • says

      Hi Jennifer,
      I haven’t published that recipe yet. I’m not sure if I will because it’s part of an e-book I wrote, so the readers who have paid for that book might feel a little cheated if I go ahead and start posting the content. If you like recipes that have been handed down then you’d probably like the book. It’s currently only on my other blog, here is the link if you want to check it out. http://bethcranford.com/desserts-that-are-worth-it/

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