STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Pumpkin Whoopie Pies (Take 2)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A slightly lighter version of my original. I like my sweets to be not so sweet so I reduced the sugars and lowered the cholesterol by swapping some eggs with extra virgin olive oil.”
20 pies

Ingredients Nutrition


  1. Cake:
  2. Preheat oven to 375°F.
  3. Combine flour,baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
  4. Beat eggs and olive oil on medium speed; slowly add sugar until combined and slightly thickened.
  5. Add pumpkin and beat to combine thoroughly.
  6. Add dry ingredients to pumpkin mixture; mix gently until just combined (no longer).
  7. Place parchment paper on baking sheet; dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
  8. Bake for 13-15 minutes until cakes spring back when touched.
  9. Remove cakes & paper from tray to cool.
  10. When cooled completely, turn half of the cakes over to have the flat side up.
  11. Filling:
  12. Combine cream cheese, butter, vanilla, powdered sugar; beat on medium high speed until combined.
  13. Put mix into piping bag or zip lock bag with one bottom corner snipped off; squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
  14. Top with the dry half of the cakes; push gently to fill out your pies.
  15. Keep chilled in air tight container.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a