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Pumpkin Spice Lattes & Pumpkin Whoopie Pies

pumpkin recipeThere is not much that I don’t like about the Fall, which is why I want to share this delicious recipe for Pumpkin Whoopie Pies from DreamyDesserts.blogspot.com. Note: I substituted granulated sugar for Splenda and it came out just fine.


Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14


3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves


1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract


Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.


Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)


Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. 


Enjoy right away or chill overnight.


This recipe was a real hit with my family…what pumpkin-flavored treat isn’t?! I’ve also discovered that this is a great pair with one of our Pumpkin Spice Lattes from the Café. Make this recipe and take home some Pumpkin Spice Lattes and you and your family can be pumpkin-ified in the true spirit of the New England Fall!


Happy Baking, Pumpkin Lovers,



Heidi  :)

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