Last updated on May 18th, 2021 at 06:07 pmJump to Recipe
Whoopie pies delight just about everyone who tries them. You might be surprised to learn it all started with the Amish in Pennsylvania over a century ago. Once the tasty concept gained popularity and went commercial, it quickly swept New England. Eventually, the cream-filled sandwich cookie could be found throughout the entire nation, and became one of the most popular American desserts.
According to legend, whoopie pies get their name from what an Amish child would exclaim upon finding one of them in his lunch. At the time, the treat was customarily made with a leftover batter that used vegetable shortening rather than butter for its creation. The traditional flavor of whoopie pie is chocolate, but we’ve come a long way since then. Pumpkin whoopie pies might be my favorite, especially during the fall season when I get a craving for pumpkin spice everything.
The Secret(s) to Our Amish Whoopie Pie Recipe
There are two parts to making the perfect whoopie pie. The cake and the cream filling. The pumpkin cake in my recipe is made with yellow cake mix, which combines with the pumpkin puree for the ideal texture and flavor. For the cream filling, I don’t just use marshmallow cream, which you might find in some recipes. This cream filling recipe provides exactly the right consistency and yum factor you want in your pumpkin whoopie pies.
Homemade Taste that’s Easy to Make
All the ingredients are easy to find at your grocery store, and you probably already have many of them in your pantry. Then, it’s just as easy as mixing them together. This is such an easy recipe. Just bake the batter, and add filling. With such minimal effort, you’ll be surprised at the homemade taste. You just may be able to convince your friends you picked them up on a roadside stand in Pennsylvania.
Amish Whoopie Pie Recipe -- Pumpkin with Marshmallow Cream Filling
- 1 box yellow cake mix
- 1 Tablespoon pumpkin pie spice
- 15 oz. Can of Libby's pumpkin
- ½ cup oil
- 2 ½ tsp vanilla
- 2 sticks softened butter
- 1 ½– 2 cups marshmallow cream
- 2 cups powdered sugar
- Preheat oven to 350 degrees.
- Line cookie sheet(s) with parchment paper
- In a medium bowl, combine cake mix, pumpkin pie spice, pumpkin, and oil. Using a mixer, blend until smooth.
Scoop out balls of batter using a tablespoon or small scoop. Place each ball of dough about two inches apart. Bake for 13-15 minutes until the tops of cookies spring back when touched.
- Let fully cool to room temperature.
In a medium bowl, add butter and mix with mixer until it looks smooth and creamy.
- Slowly add powdered sugar, marshmallow cream, and vanilla until well incorporated.
Spoon cream filling into an icing bag and squeeze about a tablespoon of filling onto one pumpkin cookie and then sandwich together. Continue, until all your whoopie pies are complete.
These are so moist and delicious and taste completely homemade. I hope you love them as much as I do!
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