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Fall Project — Make Pumpkin Whoopie Pies!! {recipe tutorial}

I am the momma who revealed her biggest, most personal secret –on her blog.

I am the momma who experiences frequent bouts of guilt.

I am the momma who silently judged other mommas until becoming one herself.

I am the momma who sometimes super sizes a McDonald’s value meal to overcome a tough day.

I am the momma who makes lists for everything,

who has cheerios stuck to her bum most days,

who eats peanut butter on a spoon with whipped cream,

who worries that she’s never doing enough,

who wears sweatpants way more than her hubby would prefer,

who listened to every middle of the night breath of her newborn,

who is on a continual quest to find patience and balance,

who sprints through crafts during nap time,

who is learning to live with post-baby cellulite,

and who loves her little family to infinity and beyond.

I am Little Miss Momma and I am so excited to be a part of Jen’s world for a day.

Pumpkin cookies are my all-time favorite cookies–and that’s saying a lot. It’s possible that I am the first person in line at the market on the day that canned pumpkin hits the shelf for Fall. And since whoopie pies are all the rage right now, I thought I would adapt my cookie recipe into delicious whoopie pies.

These are honestly the yummiest, softest, most delectable Fall treats ever–really they are!


2 1/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon allspice

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup brown sugar

1/2 cup unsalted butter, softened

1 1/2 cups canned pumpkin

1 large egg

1 teaspoon vanilla

Preheat the oven to 350 and line your baking sheet with parchment paper. Parchment paper is the key to baking without burning.

1-2. Beat together the brown sugar and butter until combined.

3. Add the pumpkin and the egg and beat well.

4. Add the vanilla and beat until combined. Set aside.

1. Combine the flour, baking powder, bakind soda, cinnamon, ginger, allspice, nutmeg, and salt. Use a whisk to make sure the ingredients are well combined.

2-3. Add the flour mixture to the pumpkin mixture 1/4 cup at a time and beat on low until all combined.

4. Use a tablespoon to scoop the dough onto a cookie sheet. Space the dough 2 inches apart.

Bake for about 8-11 minutes, or until the whoopies are firm to the touch. Let the cakes cool on the sheet for about 3 minutes and then transfer to a rack to cool completely. While the whoopies are cooling, get started on the frosting.

Frosting Ingredients:

8 ounces cream cheese, softened

3 cups powdered sugar

1/2 cup butter

1 teaspoon vanilla

1/2 teaspoon salt

Beat cream cheese and butter until smooth and creamy. Beat in vanilla and salt until blended. Gradually add powdered sugar, beat until light and fluffy. Put a large dollop of frosting on one whoopie and put another whoopie on the other side.

Yum! Yum! Yum!

After the whoopie pies were done, I used my Silhouette to make this mini pennant banner that says: Give Thanks.

I have a few other Thanksgiving season projects that you might like:

Pumpkin Vase Tutorial

DIY Thanksgiving Tablescape

Mason Jar and Vinyl Give Thanks project

Thanks Ashley!!

Those Whoopie Pies look heavenly!!

Ashley couldn’t be any cuter or more talented. She is just amazing.

Be sure to head over and follow her at Little Miss Momma. You will be glad you did!!


PS — Don’t forget to enter the Silhouette Cameo giveaway. Enter to win my favorite crafting tool ever {300+ value}!!!

And — Have I told you about my friend Katie’s new site — GiGi Petals? It’s a fun deal-of-the-day site. Today’s deal are these adorable earrings. Free – all you need to pay is shipping. Plus, they are giving away a $50 Target gift card this week. So fun!! And on Friday they will be offering these gorgeous headbands —


  1. YUM! I adore pumpkin …anything. Can’t wait to try these out!

  2. Oh my goodness, those look delicious. I was just eyeing some pumpkins at the pumpkin farm yesterday making a mental note to come back and buy some to can or freeze for over the winter baking! Thanks for another good pumpkin recipe!!
    I’m your newest follower. If you ever get a chance come visit me at my new blog, Ric Rac and Polka Dots. I’m pretty new, but have lots of fun things planned to share. Who knows, maybe even pictures of some pumpkin whoopie pies!!!!

  3. I am the dog mama whose dog loves pumpkin whoopie pies! Really! Brought back whoopie pies from PA dutch country once and he got into them but only ate the pumpkin ones! My favorite of course! I’m trying to forget the pumpkin pie tragedy at thanksgiving! These look delish and I happen to have all the ingredients! Of course they will be kept far away from that wet, black nose!

  4. I really want to make your whoopie pies! I like that they have a generous amout of pumpkin and look rustic(not perfectly smooth)! :) LOVE the banner too! PINNED!

  5. I am the mama that cannot get to the “pin it” button fast enough! Love.love. love!
    Thank you for sharing!
    Kerry at housetalkn.blogspot.com

  6. Wow! Those look yummy. I could really get into that filling!

  7. I was going to make pumpkin muffins tomorrow but I these look so much better!

  8. Those look heavenly!! Just Pinned the recipe. :)

  9. Yummy! Those look great.

  10. those look great! I totally eat pb with whipped cream on a spoon. My fav

  11. Those look delicious! And all the great offers. I’m in crafty heaven.

  12. Those look REALLY REALLY good!!! I wonder if I can come up with a Gluten Free one… : )

  13. Absolutely delicious looking. Can’t wait to make these!
    Thank you for the opening words on your post. I can’t tell you how many of those “things” I mentally checked off in my head.

  14. These looks delicious! My hubby would love them! Thanks for sharing!

  15. Adorable. I admit to a bit of ‘I could do that so much better’ and ‘why is that kid screaming in the store?’ before I became a mom ;0)

  16. I <3 <3 <3 whoopie pies! Since I live hundreds of miles away from Trader Joe's and their awesome whoopie pies, I am excited to try this recipe! Thanks for sharing :)

  17. Looks delish :) Love your blog!

  18. Morning, Jen!
    I think I just gained 5 pounds looking at those yummy pies! All of that baking and crafting and Ashley still looks like she stepped out of the pages of a fashion magazine. What’s her secret? :)

  19. Those look yummy!!! Thank you for sharing them Ashley!


  1. […] looong while back, I guest posted for the super fab Jen of Tatertots & Jello and I shared one of my favorite pumpkin recipes.  Now this was back in Fall, but I was looking […]

  2. […] I found this recipe on Smashed Peas and Carrots. Pumpkin Pie Fruit Dip 1 smaller sized can pureed pumpkin (not the ginormous sized one AND not the pumpkin pie mix!!) 1 brick of softened cream cheese (use 1/3 less fat to keep it nice and healthy!) 1 1/2 -2 cups powdered sugar 1 Tbsp pumpkin pie spice 2 tsp cinnamon Mix all the above ingredients together in a large bowl. If you have a mixer, use it so you can get all the lumps out. That will make it nice and smooth and pretty looking! If you want you can gut a miniature pumpkin (like I had my husband do) and serve it in there so it’s all festive and such. Serve with apple slices, bananas, graham crackers, nilla wafers, ginger snaps…basically all things yummy! Pumpkin Whoopie Pies I found this recipe on Little Miss Momma. […]