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.
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Rumor has it that Whoopie Pies were originally made from leftover cake batter and children exclaimed “whoopie” when they found them.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 They were originally made with chocolate cake but, now you see them in many different cake flavors.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.
- canned pumpkin puree
- brown sugar
- baking powder
- baking soda flour
- egg whites
- 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.
Amish Pumpkin Whoopie Pies
- 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
- 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.
- 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.
- 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.
Joanne Schweitzer says
Hi Lucy. I’m glad you liked them. I did find them to be irresistible. Thanks for the 5-star rating!
Lucy Paradis says
Just finished finished baking delicious the true old fashion recipe that my Mom use to make
Joanne Schweitzer says
Thanks for the 5-star rating! I’m glad your family loved this recipe.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Joanne Schweitzer says
Glad you liked the recipe Mary! Thanks for your “delicious” comments! LOL
This recipe was to delight! The filling along Eleuthera the pumpkin cookies were insane! The only reason I stopped at one was because I had to share with the family! Your tastebuds will crave more! Chilled is the way to eat them! I’m by nature a chocolate nut but I couldn’t get enough. If you are looking for an easy, not the norm crowd pleaser, this dessert will not disappoint! And not a lot of crazy ingredients!
Miriam Hurdle says
Oooh, they all look so delicious, Joanne! Thank you for the recipes. 🙂
Ronit Penso Tasty Eats says
These look so pretty and tasty! Perfect for the season. Love the spices you’ve added to the mix. 🙂