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Pumpkin Whoopie Pies with White Chocolate and Mascarpone Filling

Prep Time:

Cook Time:

10 - 12 Minutes



About the Recipe


  • 2 cups packed brown sugar

  • 1 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 3/4 cups solid pack pumpkin puree

  • 2 eggs

  • 3 – 3 ½ cups all purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 1/2 tablespoons ground cinnamon

  • 1/2 tablespoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon nutmeg (preferably freshly grated)

  • White chocolate mascarpone filling (recipe below)

  • Cinnamon powdered sugar (powdered sugar with a little cinnamon stirred in)


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or lightly grease them).

Combine the oil, brown sugar and vanilla extract. Mix in the pumpkin puree and eggs, beating until combined.

Sift together the flour, salt, baking powder, baking soda and spices. Stir flour mixture into pumpkin mixture until just combined.

Pour batter into a large Ziplock bag. Cut off one corner, so you have a small tip. Swirl batter into desired size onto prepared baking sheets. (Cookies will puff up, but do not spread much at all.) OR, you can drop cookies by heaping tablespoons if you prefer.

Bake for 10-12 minutes, until the pies are set and golden. Do not under-bake or the final sandwiches will be too sticky. Cool completely on wire racks before filling pies.

Frost the flat side of a pie and set another pie on top. Dust serving plate and tops of whoopie pies with cinnamon powdered sugar. This helps the pies not stick to each other or the serving plate.

White Chocolate Mascarpone Filling

1 cup heavy cream
6-8 oz. finely chopped white chocolate
8 oz. mascarpone

In a small pan, warm the cream over medium heat. Stir occasionally until cream is hot, but not simmering.

Place chocolate in a heatproof bowl. Pour heated cream over the chocolate. Whisk until the chocolate melts.

Place in an ice bath until chilled, then cover with plastic wrap and refrigerate 4 hours, or up to overnight.

With an electric mixer, combine the mascarpone with half of the white chocolate mixture and whip for 2 minutes. Add remaining chocolate mixture and mix on high until frosting holds a peak.

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