Name: Amish Pumpkin Whoopie Pies
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (15.5 oz) can pumpkin purée; 1 cup corn or vegetable oil; 2 egg yolks (reserve whites for 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; 2 egg whites; 2 tbsp all-purpose flour; 2 tsp vanilla extract; 2 tbsp milk; 2 cups powdered sugar; 1½ cups vegetable shortening

Amish Pumpkin Whoopie Pies

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These Amish Pumpkin Whoopie Pies are soft, spiced pumpkin cakes filled with fluffy white cream. A fall dessert favorite that’s rich, moist, and perfectly sweet—just like the Amish have been making for generations!

Author: Sarah
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 18 whoopie pies
Category: Dessert, Cookies, Fall Baking
Method: Baking
Cuisine: American, Amish
Diet: Vegetarian

Ingredients

For the Pumpkin Cakes:

1 (15.5 oz) can pumpkin purée

1 cup corn or vegetable oil

2 egg yolks (reserve whites for 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

For the Fluffy White Filling:

2 egg whites

2 tbsp all-purpose flour

2 tsp vanilla extract

2 tbsp milk

2 cups powdered sugar

1½ cups vegetable shortening

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Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Make Pumpkin Batter:
In a large mixing bowl, combine pumpkin, oil, egg yolks, brown sugar, and vanilla. Mix until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, ginger, and salt.
Gradually add dry ingredients to the wet mixture, mixing until a thick batter forms.

Scoop and Bake:
Scoop 2-inch mounds of batter onto prepared sheets, spacing about 1 inch apart.
Bake for 12 minutes, or until a toothpick comes out clean and tops are lightly browned.
Cool completely on wire racks.

Make the Filling:
Beat egg whites on high until stiff peaks form.
Add flour, vanilla, milk, powdered sugar, and shortening. Mix until light and fluffy (the longer you beat, the fluffier it gets).

Assemble Whoopie Pies:
Spread a generous amount of filling on the flat side of one cake and top with another. Repeat with remaining cakes.

Notes

Storage: Keep refrigerated in an airtight container for up to 3 days.

Tastes even better when chilled!

No individual spices? Use 1 tbsp pumpkin pie spice as a shortcut.

Makes 18 full whoopie pies (36 individual cakes).

Filling recipe makes plenty — you won’t run out!

Find it online: https://allrecipesmade.com/amish-pumpkin-whoopie-pies/