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Ingredients for cakes :

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs room temperature
  • 1 1/4 C light brown sugar packed
  • 2/3 C canola oil
  • 1 tsp pure vanilla extract
  • 1 C pumpkin puree

Ingredients for Filling

  • 1 – 8 oz box cream cheese, softened
  • 1/4 C unsalted sweet cream butter softened
  • 2 C powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 3-5 TBSP heavy whipping cream


Directions for Cakes:

  • Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  • Use a whisk to combine and set aside
  • In a large mixing bowl, whisk together until smooth the brown sugar and oil
  • Mix in one egg at a time until combined and smooth
  • Mix in the vanilla and pumpkin puree
  • Gradually mix in the dry ingredients until combined and smooth
  • Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds
  • Bake in the oven for 11 minutes
  • Remove from oven and allow to cool completely

Directions for filling: Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream until combined and creamy

  • Scoop into piping bag and set aside
  • Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
  • Pipe a dollop of frosting on the bottom whoopie pies
  • Place the top whoopie pie onto the frosting and lightly press down
  • Enjoy with a large glass of milk!

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