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
- 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
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.
Step 2: Add the dry ingredients and Mix well until lump free, then stir in vanilla extract.
Step 3: Bake the Whoopie pies in the preheated oven.
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.
Fun fact: 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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For more Information on my food journey and back ground you can check out my about page.