Amish Pumpkin Whoopie Pies

Why You’ll Love This Recipe

I love this recipe because it brings together warm autumn spices and creamy sweetness in one perfect bite. The pumpkin cakes are incredibly moist and tender, with just the right balance of cinnamon, ginger, and cloves. And the homemade white filling? It’s ultra fluffy and not overly sweet, which complements the spiced cakes beautifully. These whoopie pies come together quickly, and they’re a fun, festive alternative to traditional pumpkin desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pumpkin Cakes:

• 1 (15.5 oz) can pumpkin

• 1 cup corn or vegetable oil

• 2 egg yolks (save the whites for the filling)

• 2 cups packed brown sugar

• 1 tsp vanilla extract

• ½ tsp ground cloves

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp salt

• 1 tsp baking powder

• 1 tsp baking soda

• 3 cups all-purpose flour

White Fluffy Filling:

• 2 egg whites

• 2 tbsp flour

• 2 tsp vanilla extract

• 2 tbsp milk

• 2 cups powdered sugar

• 1 ½ cups vegetable shortening

Directions

1. I preheat the oven to 350°F and line my baking sheets with parchment paper or silicone mats.

2. In a large bowl, I combine the pumpkin, oil, egg yolks, brown sugar, and vanilla. I mix until the ingredients are smooth and well blended.

3. In a separate bowl, I whisk together the flour, baking powder, baking soda, cloves, cinnamon, ginger, and salt.

4. I gradually add the dry ingredients to the wet mixture, about a cup at a time, mixing until fully incorporated. The batter is thick, so I scrape the sides of the bowl to make sure it’s all combined.

5. Using a spoon or cookie scoop, I drop 2-inch mounds of batter onto the prepared baking sheets, spacing them about an inch apart.

6. I bake the pumpkin cakes for 12 minutes, or until a toothpick comes out clean and the tops are slightly browned. I cool them completely on a wire rack.

For the Filling:

7. In a mixing bowl, I beat the egg whites until stiff peaks form.

8. Then, I add the flour, vanilla, milk, powdered sugar, and shortening. I mix on high until the filling is smooth and fluffy—this takes a few minutes, but it’s worth it for that light, airy texture.

9. Once the cakes are cooled, I spread or pipe the filling onto the flat side of one cake and top it with another to form a sandwich. I repeat until all pies are assembled.

Servings and timing

Servings: 18 whoopie pies
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Calories per pie: Approx. 350–400 kcal (varies by filling amount)

Variations

• Pumpkin Pie Spice: When I’m short on time, I swap the individual spices for 1 tablespoon of pumpkin pie spice.

• Cream Cheese Filling: I sometimes replace half the shortening with cream cheese for a tangier filling.

• Mini Versions: I make smaller scoops of batter to create bite-sized whoopie pies—perfect for parties or dessert platters.

• Chocolate Drizzle: A light drizzle of melted chocolate over the top adds a fancy touch.

Storage/Reheating

• Fridge: I store leftover whoopie pies in the refrigerator, covered, for up to 3 days. They’re even better when chilled—the flavors meld and the filling firms up.

• Freezer: I freeze unfilled cakes for up to 2 months and thaw them before adding fresh filling. I don’t recommend freezing the assembled pies due to the filling’s texture.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

No, I always stick with pure canned pumpkin for this recipe. Pumpkin pie filling has added sugar and spices, which will throw off the texture and flavor balance.

Can I substitute butter for vegetable shortening in the filling?

Yes, but I’ve found the texture isn’t quite as fluffy. Butter adds great flavor, but shortening gives that classic light texture that holds up better between the cakes.

How do I keep the whoopie pies from being too soft or sticky?

I let them cool completely on wire racks and chill them slightly before serving. This helps the cakes firm up and makes them easier to handle.

Can I make these ahead of time?

Definitely. I like to make them the night before and refrigerate them. The flavor actually improves as they sit.

How do I get uniform-sized pies?

I use a cookie scoop or piping bag to make evenly sized mounds of batter. This ensures the cakes bake evenly and pair up nicely for assembly.

Conclusion

Amish Pumpkin Whoopie Pies are one of my favorite fall treats. They’re warm, spiced, creamy, and incredibly satisfying. Whether I’m baking a batch for a holiday dessert table or just to enjoy with a cup of coffee on a crisp afternoon, they always bring that comforting seasonal flavor I crave. Once I make them, they don’t last long—everyone always comes back for seconds.