Authentic Amish Pumpkin Whoopie Pies Recipe for Fall Baking

Ingredients

Pumpkin Cookies:

1. Brown sugar – adds sweetness, moisture, and a chewy texture.
2. Vegetable or canola oil – keeps the cookies tender and soft.
3. Pumpkin puree – provides pumpkin flavor and moisture.
4. Eggs – bind the batter and add structure.
5. Vanilla extract – enhances the overall flavor.
6. All-purpose flour – gives structure to the cookies.
7. Salt – balances sweetness and brings out the spices.
8. Baking powder – helps the cookies rise for a lighter texture.
9. Baking soda – additional leavening for fluffiness.
10. Ground cinnamon, ginger, and cloves – create a classic pumpkin spice profile.

Step-by-Step Instructions for Making the Cookies

1. Preheat oven: Set the oven to 350°F (175°C).
2. Mix wet ingredients:
   • Cream the brown sugar and oil in a large bowl until smooth.
   • Beat in the pumpkin puree, eggs, and vanilla until fully combined.
3. Combine dry ingredients:
   • Whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves in a separate bowl.
4. Combine wet and dry:
   • Gradually fold the dry ingredients into the wet mixture until a uniform dough forms.
5. Scoop dough:
   • Drop portions of dough onto a greased or lined baking sheet using a cookie scoop, spacing them about 2 inches apart.
6. Bake:
   • Bake for 11–13 minutes, until cookies are set and edges are lightly browned.
   • Let them cool on the baking sheet briefly, then transfer to a wire rack to cool completely before filling.

Can I Use Homemade Pumpkin Puree?

Yes. Homemade pumpkin puree works well if it’s cooked down to a thick consistency similar to canned puree. You can roast, slow-cook, or simmer peeled pumpkin or small pie pumpkins until tender, then puree and drain any excess moisture if needed.

Butternut squash also makes a fine substitute. In my experience, baked goods made with homemade or canned puree taste very similar, so choose whichever is most convenient for you.

Amish Whoopie Pies

Whoopie pies — sometimes called “gobs” — are a beloved Amish baked good made with two soft, cake-like cookies and a generous filling. Chocolate whoopie pies are widely known, but you’ll also find oatmeal, molasses, chocolate chip, peanut butter, and many other flavors.

More Amish Fall Dessert Recipes

• Amish Pumpkin Torte
• Pumpkin Streusel Coffeecake
• Pennsylvania Dutch Apple Dumplings
• Apple Goodie
• Amish Fry Pies

This recipe yields about fourteen large whoopie pies or roughly twenty-five mini whoopies.

If you try this pumpkin whoopie pie recipe with buttercream filling, please leave a comment and rating — feedback is always appreciated.

Cookies:

• 1 ½ c. brown sugar
• 1 c. vegetable or canola oil
• 2 c. pumpkin puree
• 2 eggs
• 1 tsp. vanilla extract
• 2 ½ c. all purpose flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 ½ Tbs. ground cinnamon
• ½ Tbs. ground ginger
• ½ Tbs. ground cloves

Pumpkin Spice Buttercream:

• 2 sticks soft butter, ½ lb.
• ¼ tsp. salt
• ½ – ¾ tsp. pumpkin pie spice (optional)
• 3 c. powdered sugar
• 3 – 3 ½ Tbs. heavy cream

Cookies:

• Preheat oven to 350°F (175°C).
• Cream the oil and brown sugar. Add pumpkin, eggs, and vanilla; beat until smooth.
• Stir in the dry ingredients until the batter is evenly combined.
• Drop dough with a cookie scoop onto prepared baking sheets.
• Bake 11–13 minutes or until set and edges are lightly browned. Cool on wire racks.

Frosting:

• Beat the softened butter until creamy. Add powdered sugar, salt, and optional pumpkin pie spice. Scrape the bowl and beat until combined.
• Add heavy cream and beat for at least 2 minutes until the frosting is light and fluffy. Adjust cream to reach desired consistency.
• Sandwich a generous amount of filling between two cooled cookies and wrap individually if desired.
• Store in an airtight container at room temperature for up to three or four days, or freeze for longer storage. Thaw before serving.