Pumpkin Whoopie Pies

It was a GORGEOUS first day of October!! Blue skies, sun shining, colorful leaves blowing around off the trees..we could not have asked for a better day! Its really starting to look like Fall around these parts and I love it!! Some feel as though its okay to start giving up the apple and falling head first into Pumpkin now that its October.. but I have been drinking Pumpkin Lattes daily for three weeks now. As soon as Labor Day is over and the cool crisp air starts to come around, it is a-ok in my book to give up the iced coffees and switch to Pumpkin, and Caramel!

Well kicking off the month I give you one of the items we here in Maine are most famous for..other than Lobster…WHOOPIE PIES! Did you know that whoopie pies are the official state treat of Maine?! hah yah..apparently we know how to do whoopie pies here! 😛

There is a bakery in Portland called Two Fat Cats Bakery They’re incredible! (They’re even in our top three bakeries to chose from to do our Wedding Cake!) Their  whoopie pie has been featured on the Food Network twice, and they have been voted “Best Cookie in Portland” twice! So TRUST..they’re amazing!

When I came across their recipe for Pumpkin Whoopie Pies, which also happens to be my fiances favorite indulgence, I knew I had to make them ASAP! Ooh goodness! These whoopie pies are heavenly sinful! They’re sweet, scrumptious, and absolutely fantastic! The pumpkin really shines without being to overpowering..they are definitely a treat..(however I can’t stop eating them!) They’re probably most-definitely, the best whoopie pie Ive tried yet…and that’s saying a lot because they are EVERYWHERE around these parts!

You have to make these! They’re like, the epitome of Fall and Halloween and sweets..and just amazing goodness. Doo itttt! 😉

Pumpkin Whoopie Pies

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 35 minutes

Yield: 10 Whoopie Pies

Pumpkin Whoopie Pies


  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon pumpkin pie spice
  • 3 Tablespoons butter, room temp
  • 1/3 cup brown sugar, packed
  • 1/3 cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 cup pure pumpkin
  • 1/4 cup milk
  • For the Filling
  • 1 cup butter, room temp
  • 1 cup powdered sugar, sifted
  • 1 cup marshmallow fluff
  • 2 teaspoons pure maple syrup


  1. In a medium sized bowl, sift together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, cloves, and pumpkin pie spice. Set Aside.
  2. In a large bowl, beat together the butter, brown sugar, and white sugar until blended
  3. Add in the vanilla and oil slowly, and one egg at a time, beating well after each addition.
  4. Beat in the pumpkin until blended.
  5. Add half of the dry ingredients, mix, add the milk, mix, add the remaining dry ingredients and mix until just combined. Scrape down the sides of the bowl as necessary.
  6. Cover with plastic wrap and chill in the fridge for one hour.
  7. Preheat your oven to 350 degrees.
  8. Line your baking sheets with parchment paper, and spray lightly with cooking spray.
  9. Spoon batter onto baking sheets. I used a cookie scoop so they would all be even. Spoon about 3 tablespoons per 'cake'
  10. Let it rest for 10 minutes before going into the oven
  11. Bake cakes for 10-12 minutes, until a toothpick inserted in comes out clean. (The original recipe says to bake for 20 minutes, mine only took 10...keep an eye on yours!)
  12. While cakes are baking, mix up your filling.
  13. When they're done, allow them to cool on the baking sheets for 2-3 minutes before removing to cooling racks. Cool completely before spooning on the filling.
  14. Spoon 2-3 Tablespoons on the flat side of one cake and top with another, press down lightly so the filling spreads. Devour!


Adapted From: Two Fat Cats Bakery

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