The Best Amish Pumpkin Whoopie Pies

This Pumpkin Whoopie Pie (gobs or sandwich cookies as some like to call them) Recipe came from my Grandmother’s Amish Recipe collection and was passed on to her from my Amish Aunt, who owns a successful catering business called “Naomi’s country Kitchen.” These delicious pumpkin whoopie pies with homemade frosting (click the link for my favorite whoopie pie frosting) are easy to assemble and hold their shape very well, making them simply the best! Keep scrolling below the recipe for photos and notes!

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Amish Pumpkin Whoopie Pies

Soft and cake-like pumpkin cookies encase a smooth and fluffy frosting for a memorable treat you will keep coming back for! Perfect for pumpkin lovers and cookie platters!
5 from 2 votes
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine Amish
Servings 1.5 dozen

Ingredients
  

  • 2 cups pureed pumpkin
  • 2 large egg yolks
  • 2 cups brown sugar
  • 1 cup oil vegetable or canola
  • 3 cups flour All Purpose
  • 1 teaspoon cloves ground
  • 1 1/4 teaspoon cinnamon
  • 1 teaspoon ginger ground
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions
 

Preheat oven to 350.

  • Place pumpkin, brown sugar, egg yolks and vegetable oil in a large bowl. Mix well to combine, then add flour, spices, baking powder, baking soda and salt. Mix well again until smooth and lump free. Add vanilla and then mix again to combine.
  • Drop the whoopie pie batter, by tablespoon, onto a greased or parchment lined cookie sheet. Bake in the preheated oven for 10-15 minutes until the gobs no longer collapse in the center and the bottoms are dry. *see note below.
  • Frost one side of the whoopie pie with homemade whoopie pie frosting and place the second whoopie pie, flat side down, on top of the frosting. Enjoy immediately or keep at room temperature for 4-5 days. These Amish Pumpkin Whoopie Pies can also be frozen for up to 6 months. More photos and notes below.
Keyword amish, pumpkin, whoopie pies, gobs
Tried this recipe?Let us know how it was!

Equipment needed for these Amish pumpkin whoopie pies:

  • Mixing bowl I like to use my stainless steel mixing bowls for whipping up the pumpkin whoopie pie batter. My stainless steel mixing bowls are nice and sturdy, and also don’t stain from foods like the plastic mixing bowls tend to.
  • Baking sheets I like to use my Nordic ware baking sheets lined with parchment paper for baking these whoopie pies on. The parchment paper aids in the easiest removal of the whoopie pies from the pan.
  • Piping bags Piping bags are a nice, mess free way to get the frosting onto the pumpkin sandwich cookies. Using a piping bag, fitted with the piping tip of your choice, makes the whoopie pies more uniform than using a knife or spatula to spread the frosting onto the cookies.
  • Measuring cups Measuring cups are needed to measure out the ingredients for these pumpkin whoopie pies, to ensure you have an accurate measurement of each ingredient.

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For more Amish Goodies, try Amish Chocolate chip cookies or Amish Pumpkin cookies with caramel frosting! You can also try Cream cheese frosting on these pumpkin whoopie pies.

Step 1: Place pumpkin, brown sugar, egg yolks and vegetable oil in a large bowl. Mix well to combine.

Step 2: Add the dry ingredients and mix well until lump free, then stir in vanilla extract.

Step 2: Drop the whoopie pie batter, by tablespoon, onto a greased or parchment lined cookie sheet. Bake in the preheated oven for 10-15 minutes until the gobs no longer collapse in the center and the bottoms are dry. *see note below

How can I tell if these whoopie pies are done baking?

I like to use a touch test to check the whoopie pies for doneness; if the whoopie pie caves inward when touched, it is not fully baked in the center. I also like to use parchment paper because it is easier to lift and check the bottoms of the whoopie pies for dryness. If over baked, the whoopie pies soon become too dry and crumbly, be sure to test them often (after 10 minutes) to avoid over baking.

Step 3: Frost one side of the whoopie pie with homemade whoopie pie frosting and place the second whoopie pie, flat side down, on top of the frosting. Enjoy immediately or keep at room temperature for 4-5 days. These Amish Pumpkin Whoopie Pies can also be frozen for up to 6 months. 

Fun fact about these pumpkin whoopie pies: While growing up in the Amish, my Mom made a lot of whoopie pies for our family and for special events. We kids had fun taking the various shapes of whoopie pies and trying to find an exact match for each one. Mom always used a Tablespoon to drop the batter on the cookie sheets, but you could also use and ice cream scoop for more evenly rounded cookies.

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17 thoughts on “The Best Amish Pumpkin Whoopie Pies”

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  5. Just made they r delicious but I got at least another dozen out of recipe this was a practice run I’m definitely making these for thanksgiving in place of pumpkin rolls I luv the small size I’m looking for good chocolate whopper pie recipe also if u have one

    1. Thank you! I’m glad they turned out well for you, I have Chocolate Whoopie pies on my list of recipes to test for the blog soon. If you would like to see them as soon as they come out you can sign up for email updates at the bottom of the blog post.

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