Pumpkin Whoopie Pies with Salted Caramel Buttercream

Pumpkin Whoopie Pies w/ Salted Caramel Buttercream

You may have noticed a little pattern here. Pumpkin, pumpkin and more pumpkin?


See, the Fall in Louisiana is short-lived. Pretty soon it’s either going to be in the upper 80s again and before we know it, it’s gonna be stuck in the 30s. So, don’t judge me if I use pumpkin as much as possible in recipes. :-) I promise, I’ll get over pumpkin soon, but for now, I should be purchasing pumpkin in bulk. I’m not tired of it.

My husband asked me to bake something for his office, and who am I to turn down an opportunity to bake? Seriously, send me to a doctor if I refuse to bake. 😛 I’ve been wanting to make these whoopie pies for a while now, and of course, this was the perfect excuse to bake these little treats up. I didn’t want to use a cream cheese frosting, since I’m always paranoid about leaving cream cheese out for an extended period of time (I know…super paranoid), so I thought that this salted caramel frosting would serve just fine. :-)

I love when my husband forwards me emails from his coworkers about what I bake for the office. It’s always good to hear when a recipe is good, and this one was GOOD. Pretty darn popular amongst the people in his office, and they are known to be very honest. I’ve never had a complaint, but one time, my husband was sent home with a recipe request haha!

I made these whoopie pies with a mini scoop so there would be more than enough for his office. Making this recipe with a mini scoop makes about 36 complete sandwiches.

Pumpkin Whoopie Pies with Salted Caramel Buttercream
Source: whoopie pies via Culinary Concoctions by Peabody (originally from Baked), buttercream from My Baking Addiction


  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tbsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground fresh nutmeg
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, firmly packed
  • 1 cup canola oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1 tsp. vanilla extract
  • Salted Caramel Buttercream (for filling)


  1. Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper or a silicone mat and set aside.
  2. In a large bowl, whisk your dry ingredients (flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg) together, until everything is well-mixed.
  3. In another bowl, whisk the granulated and dark brown sugars together, and add the canola oil in. Mix the ingredients well. Add the pumpkin puree to the sugar/oil mixture and whisk until everything is well-blended. Add the eggs and vanilla and whisk until everything is incorporated. Whisk the flour mixture into the wet mixture a little at a time, until everything is thoroughly mixed together.
  4. To make mini whoopie pies, use a tbsp. sized scoop to drop tbsp. amounts of batter onto the baking sheets, leaving 1 inch between each cookie for spreading.
  5. Bake the whoopie pies for 10-12 minutes, until the cookies just start cracking on top and a toothpick inserted in the center comes out clean (without crumbs). Remove the whoopie pies from the oven, and allow them to cool thoroughly on a rack before assembling.
  6. To assemble the cookies, drop a tbsp. of frosting on the bottom side of one whoopie pie, and then press together the flat sides of two whoopie pies. Enjoy!



  1. Well, don’t these look delicious!!!

  2. Making whoopie pies scares me, but these look so delicious I really want to try!

  3. Too funny- made the saame recipe (but with maple frosting) and people were crazy about it! Not just one, literally everybody who tried one! Keeper for sure!


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