Published: · Modified: by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 21 Comments
This Pumpkin Whoopie Pie Recipe is a perfect treat for the upcoming season. Pumpkin butterscotch cookies filled with salted caramel frosting will give you that "fall" feeling!
Jump to:
- Why You Will Love This
- Main Ingredients Needed
- How to make Pumpkin Butterscotch Whoopie Pies
- Recipe FAQ'S
- More Pumpkin Desserts
- Recipe
At the very beginning of the fall season, we stock up and fill our pantry with all of the seasonal staples – cinnamon, nutmeg, and canned pumpkin.
There's just something about baking delicious pumpkin goodies that makes me feel ready for fall and all that it comes with it. I can't wait for crisp mornings, jeans and sweatshirts, bonfires, fall leaves, and plenty of mugs of this salted caramel mocha.
There are so many yummy cookies out there,but this one has my number!A pumpkin butterscotch cookie. I mean it's pumpkin and butterscotch. Together in one glorious soft cookie.
Why You Will Love This
Soft cookies are the perfect thing to sandwich together with your favorite creamy frosting. One bite of these pumpkin whoopie pies and you will fall in love.
Main Ingredients Needed
You may already have the simple ingredients to make these pumpkin butterscotch cookies right in your pantry.
- All Purpose Flour - Flour measurement is important. Here are some helpful tips on how to measure flour.
- Spices - A mixture of cinnamon and nutmeg gives this a great fall flavor.
- Pumpkin Puree - Make sure it is puree and not filling. Pumpkin pie filling already has extra sugars and spices you don't want.
- Butterscotch Chips - These don't get enough credit and make a truly delicious cookie but any flavor baking chip will do.
- Frosting - Make them into a pumpkin whoopie pie with this salted caramel buttercream.
How to make Pumpkin Butterscotch Whoopie Pies
Here is the basic run down on making a batch of these soft pumpkin cookies and how to turn them into a whoopie pie. Making this cookie is as easy as 1-2-3.
Step One: Cookie Dough
- In a large bowl, beat the eggs and sugar until it becomes smooth and lighter in color.
- Add the oil, pumpkin, and vanilla and mix again.
- Slowly add the dry ingredients and mix until a soft dough forms.
- Stir in the butterscotch chips (or chocolate chips if you prefer).
Step Two: Bake
- Spoon the cookie dough onto a baking sheet leaving room around each one.
- Bake for 10-12 minutes. Remove from oven and let the cookies cool on the pan for a few minutes.
- Gently remove them and place on a wire rack to cool completely.
Step Three: Assembly
- Flip half the cookies over and swirl or spread the caramel frosting on each one.
- Top the frosted cookies with another cookie.
Recipe FAQ'S
Why are they called whoopie pies?
Some say they were invented by Amish women who would take extra cake and frosting and make a sandwich out of them. When the guys opened their lunch and saw it they would say "whoopie" out of excitement. Whatever the reason, frosting sandwiched between cake or cookies is delicious.
How do you store leftover whoopie pies?
What leftovers? LOL! If you do have leftover cookies you can put them in a sealed container and keep them in a cool dry place. Too much heat or humidity can cause the homemade frosting to melt and get too runny. These will last for a few days.
Can I use a different frosting?
Absolutely. A cream cheese frosting would be great with these as well. Just make sure you follow the directions for storage on the frosting since cream cheese would need to be refrigerated. This marshmallow buttercream would also be a delicious frosting for these cookies.
More Pumpkin Desserts
- Pumpkin Spice Rice Krispies
- Chocolate Pumpkin Lasagna Dessert
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cobbler
- Traditional Pumpkin Pie
- Pumpkin Chocolate Chip Bread
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Butterscotch Pumpkin Whoopie Pie Recipe
Yield: 36 cookies/18 whoopie pies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
This Pumpkin Whoopie Pie Recipe is a perfect treat for the upcoming season. Pumpkin butterscotch cookies filled with salted caramel frosting will give you that "fall" feeling!
Ingredients
For the Whoopie Pies
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- ½ batch Salted Caramel Buttercream
Instructions
For the Whoopie Pies
- Preheat oven to 350 degrees.
- Stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and set aside.
- In a large bowl, beat the eggs and sugar until it becomes smooth and lighter in color. Mix in the oil, pumpkin, and vanilla.
- On low speed slowly start adding the flour mixture to the pumpkin batter.
- Stir in the butterscotch chips by hand.
- Scoop spoonfuls of batter onto a baking sheet. Space the batter mounds at least 2 inches apart. Bake for about 10-12 minutes or until the tops are firm.
- Cool on baking sheet for a few minutes, then remove to a wire rack to finish cooling.
- Spoon frosting on half the cookies and top with the other half. Store in a sealed container.
Notes
Recipe adapted from Big Fat Cookies book.
Nutrition Information:
Yield: 18Serving Size: 1
Amount Per Serving:Calories: 217Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 194mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
*The post for Butterscotch Pumpkin Whoopie Pies was first published on October 2011. The photos and post have been updated, and it was republished on September 2021.
More Cookies
- Thick Chocolate Chip Cookies
- Red Velvet Oreos
- Strawberry Cheesecake Stuffed Cookies
- Strawberry Sugar Cookies
Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Haley
Love Pumkin's recipes. And this whoopie pies are looking so nice I can't wait to try these pies. Also the decoration is amazing.
Reply
Charlene
Thank you for the recipe I just finished with the kids and realized I still had my nutmeg I followed the whole thing word for word and rereading I think it should say first 6 ingredients instead of first 5 🙁 hoping they still turn out yummy without the nutmeg lol bc they are already in oven
Reply
Jocelyn
Whoops! I am so sorry about that. You are right, it should be the first 6 ingredients. Thank you for letting me know about my mistake in the recipe. It shouldn't affect the cookies...just a little less spice is all.
Reply
Rachelle
thank you! Not only do I *love* whoopie pies, these are vegetarian-friendly (unlike marshmallow-filled) 🙂
Reply
Britni @ Hubby Made Me
Those look AMAZING! I love seeing your older posts, now I'm not missing out or having to completely stalk you to find them 🙂
Reply
Jamie @ Love Bakes Good Cakes
Good morning, Jocelyn! These sound so yummy! I would love for you to share this post and any other Fall related post you have, at this week's It's Fall Y'all ~ Linky Party. Hope to see you there!
Reply
Meaghan Luby
Pumpkin whoopie pies were already amazing. By adding salted caramel into the mix... I mean, wow. What a way to make what may have been an ordinary treat on web site extraordinary. I absolutely need to make this. Absolutely.
Sorry I haven't commented in so long! I have kind of fallen off the blogosphere this summer but, I still have been following and still love your recipes and will be a more devoted follower starting now!
Thanks for always posting such awesome pieces 🙂
-Meg
@ http://clutzycooking.blogspot.comReply
Laci Maniscalco
Approximately how many whoopie pies does this recipe make?
Thanks in advance, and I cannot wait to try them!Reply
Jocelyn
@arsenalfamily - they really are pretty easy to make:-) I hope you try them.
Reply
Mich
I am excited. I love me some pumpkin!!!
Reply
Shannon at madiganmade
Pumpkin + salted caramel sounds divine! Yum!
Reply
arsenalfamily
They look GOOD. Are they a lot of work though???
Reply
Dorothy @ Crazy for Crust
I'm with you! I want to make more and more and more... These are to die for, by the way. I must make them soon.
Reply
shopannies
oh yes another great pumpkin recipe to try yummy
Reply
4Sisters
I could never get enough pumpkin goodness! I love the way you displayed them in your picture - so creative!
Becca @ Crumbs and Chaos
Reply
Aimee
I hear ya on the pumpkin sanity! And then you go post a recipe like this and it reminds me of my pumpkin whoopie pie recipe that I haven't made since last year. Add it to the pile of pumpkin stuff I want to make, and geesh....talk about insane! So glad that when I get admitted, you'll be right there with me 🙂
Reply
