There’s nothing wrong with a classic whoopie pie, but who doesn’t love pumpkin? This fall-flavored version of the sandwich dessert has a fluffy buttercream filling rather than the usual marshmallow fluff. Make them smaller to serve a crowd. Recipe from Everyday With Rachael Ray.


  • <strong>For cakes:</strong>
  • 1 stick butter, melted
  • 1 cup packed light brown sugar
  • 2eggs, at room temperature, lightly beaten
  • 1 cup pure pumpkin puree
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoonbaking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 2/3 cups flour
  • <strong>For filling:</strong>
  • 1/2 stick butter, at room temperature
  • 4 ounces cream cheese
  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. To make cakes, combine melted buter and brown sugar in a large bowl until smooth. Beat in all remaining cake ingredients except flour. Once smooth, slowly mix in flour to prevent a powdery explosion.
  3. Line baking sheets with parchment paper and spoon out mounds 2 to 2 1/2 inches in diameter for large cakes or 1 inch for minis. Be sure to measure out an even number of cakes. Bake for about 10 minutes for large cakes.
  4. While cakes bake, whip together butter and cream cheese for filling. Add remaining ingredients, beating at a low speed. When evenly combined, increase the speed to medium and whip until fluffy.
  5. Allow cakes to cool completely (refrigerate filling until ready, if necessary). Create sandwiches by spreading flat side of one cake with filling and topping it with a second cake.