Pumpkin Whoopie Pies

It's pumpkin-everything season, but there is nothing basic about these easy-made-from-scratch pumpkin whoopie pies. Yes, we said easy. Yes, we said from scratch. And also believe us when we say, they're a showstopper at your next holiday event!

Shoutout to our friend, Abbey P for sharing her famous recipe for us to include!

Know someone who loves to bake? Give them our Baker's Delight gift box with the two spices from this recipe plus a third (Nutmeg!) you can't buy anywhere else!

The Bloom Team



  • 2 cups flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 teaspoon Bloom Organics Ground Cinnamon

  • 1/2 teaspoon Bloom Organics Ground Ginger

  • 1/4 teaspoon cloves

  • 2 eggs

  • 1 1/4 cups packed brown sugar

  • 2/3 cups applesauce (or canola oil)

  • 1 teaspoon vanilla extract

  • 1 cup canned pumpkin


  • 3 cups powdered (confectionary) sugar

  • 1 stick butter

  • 3 tablespoons half and half

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

  2. In a small bowl mix together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.

  3. In a separate bowl, mix together brown sugar and applesauce/oil. Add eggs, vanilla, and pumpkin.

  4. Stir in flour mixture.

  5. Drop heaping tablespoons onto lined cookie sheets.

  6. Bake for 10=12 minutes or until the cookie pie springs back upon touching. Cool on racks.

  7. For filling: beat powdered sugar with butter. Pour in half-and-half and vanilla. Put large dollop of filling in between two pies.


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