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Up until my bridal shower, I had no idea what a whoopie pie was! My sister-in-law shared this recipe with me that day. It was passed to her from her Aunt Debbie and is quickly becoming a family favorite. The pumpkin adds that perfect fall touch. YUM!


INGREDIENTS (for whoopie pies)

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cup oil
2 cups solid pumpkin
3 ½ teaspoons cinnamon
2 teaspoons baking soda
1 ½ cups sugar
4 eggs


Mix the dry ingredients, then add the wet ingredients and blend well. Drop by tablespoons onto a greased cookie sheet. Bake at 350 degrees for 10 minutes. Cool. (FYI, these cookies are also great without the frosting, with chocolate chips, or even just plain.)

INGREDIENTS (for frosting filling)

1 (4 oz.) package cream cheese
1 teaspoon vanilla
½ stick Tillamook Butter
2 cups confectioner’s sugar
drops of milk (if needed)


Beat together the cream cheese, butter, and vanilla. Add sugar and a little milk if needed. Put frosting between two cookies.

This is also a great recipe to make with little kitchen helpers. My niece frequently jumps in to help her momma!

Photo courtesy of Alison Fayre.


jen mcmullen

I have several whole pumpkins and want to make this with fresh pumpkin...does this recipe apply?

November 2nd, 2011 at 10:27 am

Tillamook Team

Hi there, Jen! That's a good question! We're not really sure. I checked with Gillian, who provided the recipe, and she doesn't think they've tried it with fresh pumpkin. If you give it a try can you let us know how it turns out? I actually just made some pumpkin cookies with fresh pumpkin and they turned our pretty good. So it may also work for the whoopie pies. Keep us posted!

Jala of the Tillamook Team.

November 2nd, 2011 at 3:13 pm


Yes, it works fine! Color and flavor are obviously different...but so worth the work! :)

November 2nd, 2011 at 4:01 pm

Tillamook Team

Thanks for sharing, Shannon! This is very helpful to know!

Jala of the Tillamook Team

November 3rd, 2011 at 12:11 pm
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