Amish Pumpkin Whoopie Pie Recipe

This Amish Pumpkin Whoopie Pie Recipe is from-scratch and makes moist pumpkin cakes (full of pumpkin spice flavor) with a delicious fluffy white filling. They’re a very tasty and delightful fall dessert.

Pumpkin Desserts

Wow! These Amish Pumpkin Whoopie Pies are the best Whoopie Pies I’ve ever tasted. I’m not exaggerating here. They’re so good, it’s hard to eat just one! Pumpkin lovers, when I tell you that you’ll love this recipe, I mean it.

The pumpkin cakes are MOIST and have a lot of pumpkin spice flavor. The white filling is fluffy, light and simply perfect. It balances out the flavors of the pumpkin cakes. Making Whoopie Pies from scratch makes all the difference in flavor and consistency.

Why are they called Whoopie Pies?

Good question and no it’s not what the name implies. Although, if you’ve ever been to Lancaster County, Pennsylvania, you wouldn’t be surprised. There are towns called Blue Ball, Bird in Hand and Intercourse. YEAH! It’s true….Ask Alexa.

Rumor has it that Whoopie Pies were originally made from leftover cake batter and children exclaimed “whoopie” when they found them. They became popular in their own right. They were originally made with chocolate cake but, now you see them in many different cake flavors.

And, what better flavor for a Whoopie Pie in the fall than pumpkin?

Amish Pumpkin Whoopie Pie Recipe

This tasty recipe uses brown sugar instead of white. You can use one tablespoon of pumpkin pie spice if you don’t have the individual spices- cinnamon, ginger and cloves.

Ingredients:

Cake batter

• canned pumpkin puree
• oil
• eggs
• brown sugar
• cloves
• cinnamon
• ginger
• salt
• vanilla
• baking powder
• baking soda flour

White filling

• egg whites
• flour
• vanilla
• milk
• powered sugar
• vegetable shortening

  They’re not much different from making a from-scratch cake.
 The batter is thick and flavorful.

 They’re like little drops of pumpkin heaven…

Some Whoopie Pies have dry cakes and really sweet filling. But, this recipe is far from dry and the filling is a perfect compliment. Trust me after eating one, you’ll want more. Get a cup of coffee while you’re at it. I’m just sayin!

Here they are cooling on my racks. They look tempting to eat as it but, you have to make the yummy icing filling.

Don’t you just want to take a bite of this Pumpkin Whoopie Pie right now? I sure do.

Living an hour from Lancaster, Pa, I’m quite familiar with Amish baked goods. This recipe was closely adapted from Amish Village. I just love my Amish Long John donuts! I can only find them in the Lancaster area.

Get your grocery list ready so you can make this delicious, moist Amish Pumpkin Whoopie Pie recipe! You’re family will love them! They’ll be the perfect Thanksgiving dessert for adults and kids alike.

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I took this recipe to Weekend Potluck.

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4.75 from 8 votes

Amish Pumpkin Whoopie Pies

Amish Pumpkin Whoopie Pies are a fall delight. They're moist pumpkin cakes full of pumpkin spice flavor with a delicious fluffy white filling. An Amish delicacy!

Course Dessert

Cuisine American

Keyword Amish Pumpkin Whoopie Pies

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 18 pies

Calories

Ingredients

• 1 15.5 oz canned pumpkin
• 1 cup corn or vegetable oil
• 2 egg yolks reserve egg whites for filling
• 2 cups packed brown sugar
• 1/2 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3 cups flour
• 1 tsp vanilla

white fluffy filling

• 2 egg whites
• 2 tbsp flour
• 2 tsp vanilla
• 2 tbsp milk
• 2 cups powdered sugar
• 1 1/2 cups vegetable shortening

Instructions

• First, preheat oven to 350F and line baking sheets with parchment paper or silicone mats.
• Next, in a large mixing bowl add canned pumpkin, oil, egg yolks, brown sugar, and vanilla. Mix until well combined.
  
• Then, in a separate medium sized mixing bowl, add flour, baking powder, baking soda, cloves, cinnamon, ginger, and salt.
  
• Next, begin to add flour mixture to pumpkin mixture, about one cup at a time. Scrape the sides of the bowl with a spatula to ensure it's well mixed. Batter will be thick.
  
• Then, scoop out about a two inch wide lump onto the lined baking sheets. The batter should be spaced an inch apart or so. This batter doesn't spread much. Bake for about 12 minutes or until toothpick inserted comes out clean and you see slight browning on top. Cool on wire racks.
  

White filling

• Next, in a large mixing bowl, add egg whites and mix on high stiff peaks form ( a couple of minutes.)
• Then, add flour, vanilla, milk, powdered sugar and vegetable shortening. Mix until creamy smooth. Hint: the longer you mix it, the fluffier the filling will become.
• Last, spread white filling onto pumpkin cake and top it with a comparable sized pumpkin cake. Repeat until you've filled all of them.

Notes

Storage:

• Store leftover Whoopie Pies covered in the refrigerator for up to 3 days for freshness.
• These Amish Pumpkin Whoopie Pies taste even better when chilled.
• You can use one tablespoons pumpkin pie spice if you don' t have the individual spices.
• This white filling recipe makes plenty for the Whoopie Pies.