Soft pumpkin cookies, gently spiced with cinnamon, ginger, and cloves, sandwich a fluffy vanilla buttercream filling. Refreshed from the October 1997 Salt Free archives, these homemade treats bring a little autumn sweetness to Halloween gatherings, family desserts, and fall baking.
Makes: Approximately 24–28 whoopie pies | Prep Time: 30 minutes | Bake Time: 10–14 minutes per batch | Cooling and Assembly: Approximately 45–60 minutes
Total Time: Approximately 2 hours, depending on the number of batches | Oven: 350°F
Why You’ll Love This Recipe
Pumpkin keeps the cookies soft and moist.
Cinnamon, ginger, and a little clove bring warm autumn flavor.
Vanilla buttercream adds a creamy contrast to the spiced cookies.
Individual sandwiches are easy to serve at fall gatherings.
You can bake the cookies ahead and fill them later.
Ingredients
For the Pumpkin Cookies
2½ cups all-purpose flour, spooned into the measuring cups and leveled
4 teaspoons low-sodium baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 cup unsalted butter, softened
2 cups packed light brown sugar
3 large egg yolks
2 cups plain pumpkin purée
1 teaspoon pure vanilla extract
For the Vanilla Buttercream
1 cup unsalted butter, softened
3 cups confectioners’ sugar, sifted if lumpy
2 teaspoons pure vanilla extract
1–3 tablespoons milk, added gradually as needed
Instructions
Prepare the Oven and Baking Sheets
Preheat the oven to 350°F.
Line two baking sheets with parchment paper. If baking both sheets at once, position the oven racks in the upper and lower thirds.
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, low-sodium baking powder, cinnamon, ginger, and cloves until evenly combined.
Cream the Butter and Sugar
In a large bowl, beat the softened butter and brown sugar on medium speed for 2–3 minutes, until creamy and slightly lighter in color.
Scrape down the sides and bottom of the bowl.
Add the Pumpkin and Egg Yolks
Beat in the egg yolks one at a time, followed by the vanilla.
Add the pumpkin purée and mix on low speed until combined. The mixture may look slightly curdled at this stage.
Finish the Batter
Add the dry ingredients in two additions, mixing on low speed just until incorporated.
Scrape the bowl with a silicone spatula and fold briefly to incorporate any remaining flour. Avoid overmixing. The batter will be soft and scoopable.
Portion the Cookies
Drop approximately 1½ tablespoons of batter per cookie onto the prepared sheets, leaving about 2 inches between portions.
Keep portions similar in size so the baked cookies pair easily. Use a lightly dampened fingertip to smooth any tall peaks without flattening the batter.
Bake
Bake for 10–14 minutes, until the tops are set and spring back lightly when gently touched. A toothpick inserted into the center should come out clean.
If baking two sheets at once, rotate them front to back and swap rack positions halfway through baking.
Let the cookies rest on the baking sheets for 5 minutes, then carefully transfer them to wire racks. Cool completely before filling.
Repeat with the remaining batter, allowing the baking sheets to cool between batches.
Make the Vanilla Buttercream
Beat the softened butter on medium speed for 2–3 minutes, until smooth and creamy.
With the mixer on low, gradually add the confectioners’ sugar. Add the vanilla and 1 tablespoon of milk.
Increase the speed to medium and beat for another 2–3 minutes, until fluffy. Scrape down the bowl as needed.
If the filling is too stiff, add more milk 1 teaspoon at a time. It should spread easily while holding its shape.
Assemble the Whoopie Pies
Pair the cooled cookies by size.
Spread or pipe approximately 1 tablespoon of buttercream onto the flat side of one cookie. Top with a second cookie, flat side down, and press gently until the filling reaches close to the edges.
Repeat with the remaining cookies and filling.
Cook’s Notes
Use plain pumpkin purée: Choose pumpkin purée rather than sweetened pumpkin pie filling. Drain homemade purée if it seems watery.
Check the baking powder: Use a low-sodium product suitable for replacing regular baking powder in equal amounts, or follow its package substitution directions.
Keep portions consistent: A cookie scoop helps the cookies bake evenly and makes matching pairs easier.
Cool before filling: Let the cookies cool completely. Add milk to the buttercream gradually so it stays thick enough to hold its shape.
Make Ahead
Bake the cookies up to 1 day before assembling—once completely cool, store in an airtight container with parchment paper between layers.
Prepare the buttercream up to 3 days ahead and refrigerate in an airtight container. Let it soften until spreadable, then beat briefly before using.
You may assemble the whoopie pies a day ahead and refrigerate. Their texture softens as the cookies and filling rest together.
Storage
Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper to prevent sticking.
Let stand at room temperature for about 15–20 minutes before serving so the filling softens.
For longer storage, wrap the assembled pies individually and freeze in an airtight container for up to 2 months. Thaw in the refrigerator, then let soften briefly before serving.
Complete the Halloween Menu
Start with our Texas Red Chili for a warming supper, then finish with a pumpkin whoopie pie.
For more autumn dessert inspiration, try our Baked Apple Layers.
Refreshed from the October 1997 Salt Free archives. The original recipe is credited to Susan Herrmann Loomis’s Farm House Cookbook.
Salt Free Kitchen | Baking Essentials
A few helpful tools for preparing these pumpkin whoopie pies.
Disclosure: As an Amazon Associate, I earn from qualifying purchases. #CommissionsEarned
Nordic Ware Baking Sheets — For baking the pumpkin cookies in batches.
OXO Medium Cookie Scoop — Portions approximately 1½ tablespoons of batter to help make evenly sized cookies.
KitchenAid Hand Mixer — For creaming the cookie batter and whipping the vanilla buttercream.
Explore more of our favorite kitchen essentials in the Salt Free Amazon Storefront.