Pumpkin Whoppie Pies

pumkin whoppie pies

The origin of the whoppie pie is controversial. According to Wikipedia, Pennsylvania, Maine and New Hampshire all claim to be the birthplace of the whoppie pie. All I know is that they are delicious. My version has a nontraditional cream cheese filling because it is studded with crystallized ginger. Please let me know if you enjoyed the whoppie pie, if you added to the recipe or if you know more about the origin of the whoppie pie.

Thanks for stopping by.
The Outdoor Epicurean

Pumpkin Whoppie Pies


  • 1 cup unsalted butter
  • 1 cup white sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups sifted all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup pecans (finely chopped)
  • 3/4 cups confectioners' sugar
  • 3oz cream cheese
  • 1 1/2 tablespoon milk
  • 1 1/2 teaspoon finely minced candied giner


Make the cream cheese filling first so that it has time to chill while the cookies are baking.
In a mixing bowl, combine the sugar, cream cheese and milk and ginger. Beat until the ingredients are uniform in color and fluffy. Refrigerate until ready to use.
Preheat oven to 375 degrees.
In a mixing bowl, combine the butter and sugar. Mix until the ingredients are uniform in color and are fluffy.
Combine the pumpkin puree, egg and vanilla . Set aside.
In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon and allspice. Stir in the nuts.
Grease a baking sheet. Using a 1/2 inch ice cream scoop, form portions of the cookie. Level off the scoop by dragging the scoop across the lip of the bowl.
Bake for 15 minutes. After you have removed the cookie sheet from the oven and transferred the bake cookies to a cooling rack, be sure the pan has cooled to room temperature before putting more cookie dough on it. Putting dough on hot pans will cause it to spread and lose its shape before it gets into the oven. This will increase the risk of burned edges and flat cookies.
When the cookies have cooled, remove the cream cheese filling from the refrigerator. While the filling is cold, scoop a portion of the cream cheese filling with a 1/2 inch ice cream scoop to the center of the bottom of the cookie. Spread the frosting to the edge of the cookie and place another cookie, bottom side to the filling, on top.
If you are making the cookies in advance, place the filled whoppie pie on a baking sheet and freeze. Once frozen, transfer the whoppie pies to a plastic sandwich bag. Place the whoopie pies in the freezer. Defrost when needed.

Photo courtesy of King Arthur Flour


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