Save on Pinterest

Pumpkin Pecan Whoopie Pies

Total Time

Prep: 30 min. Bake: 10 min./batch + cooling


20 whoopie pies

These whoopie pies are chock-full of pumpkin flavor—a perfect treat for fall! For a finishing touch, I like to roll the outside edges in mini chocolate chips or chopped nuts and dust with cinnamon sugar. —Rashanda Cobbins, Milwaukee, Wisconsin
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 3-1/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 5 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour
  • 1 dash salt
  • 1 cup plus 2 tablespoons unsweetened almond milk
  • 1-1/2 cups shortening
  • 3 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • Optional: Toasted chopped pecans, miniature semisweet chocolate chips and ground cinnamon


  1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Drop by 2 tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes. Remove to wire racks to cool completely.
  3. For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
  4. In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add cooled milk mixture; beat until light and fluffy, about 7 minutes. Spread about 3 tablespoons filling on bottoms of half the cookies; cover with remaining cookies. Store in the refrigerator. If desired, roll the filled pies in pecans or chocolate chips and sprinkle with additional cinnamon.

Nutrition Facts

1 whoopie pie: 424 calories, 22g fat (5g saturated fat), 47mg cholesterol, 277mg sodium, 53g carbohydrate (34g sugars, 1g fiber), 4g protein.