Pumpkin Whoopie Pies

Alright, I’m going to say it… I miss Thanksgiving.

I love being around family, and friends and getting to go back for seconds and thirds without being judged. Once you get married (and sometimes before you get married) you have to split holidays, so every other year I miss out on prepping with my mom! This year it worked out perfectly - I was able to spend the whole day before Thanksgiving with her prepping all the food, and we had a blast!

Hands down my favorite thing I got to taste prep:

Thanksgiving day rolled around and we got up early to head to the Turkey Trot. Yes, my husband has a nasty mustache. Yes, it’s Movember. But, I was unaware that he was participating, I came home from said prepping for turkey day and found it on his face. (Note: It’s gone now)

We had a great Thanksgiving - I ate too much, way way too much! We both could have been rolled home with how much food we had in our bellies. We had a great rest of the weekend spending time with family. Friday morning I woke up early with plans to surprise Mike! I put on Christmas music and went to work! Mike woke up Friday morning to a whole house decorated for Christmas! He was so happy!

Anywho, to the food: pumpkin whoopie pies, filled with cream cheese (and bourbon) frosting then rolled in candied pecans. Yea, they don’t disappoint.


One more shot from Thanksgiving - the pie!

How was your Thanksgiving!?


Pumpkin Whoopie Pies

Yield: 1 dozen

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Pumpkin Whoopie Pies with Cream Cheese filling and rolled in candied pecans.


Whoopie Pie Ingredients:
1 and 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15-ounce) can pure pumpkin (not pie filling)
1 large egg
1 teaspoon pure vanilla extract

Filling Ingredients:
6 ounces plain cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cups confectioners' sugar
1 tablespoon bourbon (substitute 1 teaspoon vanilla extract)

Ingredients for the candied pecans:
1/2 cup of pecans, roughly chopped
1/3 cup of white sugar


Whoopie Pie Directions:
Preheat oven to 350 degrees and grease a whoopie pie pan. (You do not actually need to use a whoopie pie pan, but if you have one it's convenient!) Beat all of the ingredients together in a large mixing bowl. Scoop the mixture in 1 tablespoon dollops and onto your cookie sheet (or whoopie pie pan) Bake for about 12 minutes until cakey. Set aside to cool.

Filling Directions:
Beat together all of the ingredients in a mixing bowl and put the bowl into the fridge.

Pecan Directions:
Place the sugar and the pecans in a small frying pan and heat at medium low heat. Try not to mess with it until the sugar starts to caramelize (it turns brown). As the brown crystals start to form give it a stir and try to coat the pecans with the caramelized sugar. When there is no more white sugar in your pan, pour the pecans onto tinfoil and set aside to cool.

Assembly - Make sure your pumpkin cakes are 100% cool - otherwise your frosting will melt! Spread 1 tablespoon of frosting onto one of the pumpkin cakes, and smash another one onto it - making the actual sandwich. Roll the outsides in the candied pecans.



One Response to “Pumpkin Whoopie Pies”

  1. #
    Becky Schmitz — November 28, 2021 at 3:47 pm

    Is that a trifle I see : )

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