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Pumpkin Whoopie Pies Recipe From the Owner of Wicked Whoopies

Margaret has a passion for cooking, baking, and creating recipes that satisfy her cravings for delicious and indulgent food.

Pumpkin Whoopie Pies Are a Favorite Sweet Treat for Fall and Winter Holidays

Are you looking for a delicious dessert to make for Halloween, Thanksgiving, Christmas, Kwanzaa, or another fall or winter celebration? Then you'll love this awesome Pumpkin Whoopie Pies recipe from Amy Bouchard, the creator, owner, and head baker of the famous Wicked Whoopies—little cakes so good that Oprah Winfrey has recommended them.

With this scrumptious recipe from Amy herself, you can bake and serve these beloved sweet treats to your family, friends, and holiday guests fresh from your own oven! Individually sized pumpkin cake layers are filled with a luscious, sweet cream cheese filling. Everyone loves them since eating them makes everyone from 8 to 80 feel like a kid.

Make them mini size for just a bite or two of delicious indulgence without all the calories or guilt of a full-size dessert. And the kids will never guess that the pumpkin packs these sweet treats with lots of healthy fiber, vitamins, minerals, and antioxidants—unless you tell them (but why spoil the fun?).

What Are Whoopie Pies?

Sometimes referred to as gobs, moon pies, hucklebucks, or black-and-whites, whoopie pies are delectable confections consisting of two small, flat cakes (or large, cake-like cookies, if you prefer) that are sandwiched together with a thick layer of creamy filling that often is made with marshmallow creme.

Classic whoopie pies - chocolate cakes with vanilla cream filing

Classic whoopie pies - chocolate cakes with vanilla cream filing

As you can see in the photo, this small, personal-size layer cake resembles a hamburger on a bun, and it's designed to be picked up and eaten the same way as a burger.

However, that's definitely the only similarity!

  • The original flavor (sometimes called a chocolate or classic whoopie pie) is made with devil's food cake or chocolate cake shells sandwiched together with a fluffy white vanilla and marshmallow filling. The cake layers often are called "shells," presumably a play on the "pie" part of the name. Today these treats are made in many different flavor combinations.
  • Both Pennsylvania and Maine claim credit for this humble yet much-loved dessert. Their long-standing feud over its true birthplace continues unabated.
  • Traditionally, the cake shells are domed with flat bottoms, like the top half of a hamburger bun. These days, many modern home bakers prefer to use special nonstick whoopie pie pans that make all the cake shells perfectly round and uniform.

Pumpkin Whoopie Pie Recipe

From the Creator of Wicked Whoopies

Amy Bouchard, who started her selling her now famous baked goods from home using her grandmother's original recipes, shared this one on WCHS6 TV's popular show "207." She says these treats are "wicked good" (a New England expression meaning "fantastic"), and I agree! The cream cheese filling pairs perfectly with the spiced pumpkin cake shells.

The cake shells and filling can be made ahead of time. You can freeze them and then just thaw and assemble as few or as many as you want, whenever you want.

This recipe is a bit different than the one used for the Pumpkin Wicked Whoopies made in Amy Bouchard's bakery in Maine: Isamax Snacks. Those are made without any dairy to prolong their shelf life. I've adapted the directions from the recipe on WCSH6.com (the NBC TV affiliate in Portland, Maine). I have not changed the substance of the recipe, but I have revised the directions for clarity and added my own helpful tips and notes.

Cook Time

Prep Time: 20 minutes

Total Time: 30–33 minutes

Serves: Varies depending on size

Ingredients

  • FOR THE SPICED PUMPKIN CAKE SHELLS:
  • 1 (15-oz can) pumpkin (not pumpkin pie filling)
  • 2 large eggs
  • 1 cup vegetable oil
  • 2 cups brown sugar, firmly packed
  • 2 tablespoons molasses
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 3 heaping cups (or 3 1/2 level cups) all-purpose flour
  • FOR THE CREAM CHEESE FILLING:
  • 6 oz. cream cheese
  • 1/2 stick (1/4 c.) unsalted butter, softened
  • 2 cups confectioners sugar
  • 3 heaping tablespoons (or 4 level tablespoons) marshmallow creme (such as Marshmallow Fluff)
  • 2 teaspoons water

Instructions

  1. Preheat the oven to 350 °F (177 °C). Grease a large cookie sheet or line it with parchment paper and set it aside. TIP: I always use two cookie sheets to leave ample room between the mounds of cake shell dough and line the sheets with baking parchment to release them easily and reduce clean up.
  2. Beat the pumpkin, eggs, oil, and brown sugar together until fluffy with an electric mixer. Then stir in the molasses. TIP: A handheld electric mixer will work if you don't have a stand-type electric mixer.
  3. Combine the dry ingredients together and mix them into the pumpkin mixture until well blended. The batter will be thick (it should hold its shape when placed on the cookie sheet). TIPS: Make sure you measure 3 heaping cups of flour and 2 firmly- packed cups of brown sugar. Also, feel free to use substitute some of the spices if you wish.
  4. Scoop large, rounded spoonfuls of the cake batter onto the prepared cookie sheet(s), spacing them at least 2 inches apart. TIPS: You can make your cake shells larger or smaller if you wish just by changing the size of the mounds of batter. Remember to adjust the baking time accordingly and keep a close eye on the cakes so you don't under- or over-bake them. Also, Amy Bouchard recommends (as do I) using an ice cream scoop to portion out the batter and form it into evenly sized and shaped mounds.
  5. Bake the cake shells for 10–13 minutes (depending on the size scoop or spoon you used to portion the batter). Then transfer them to a large wire cooling rack and let them cool completely before filling.
  6. While the shells cool, make the cream cheese whoopie pie filling. Place all ingredients in a mixing bowl and beat with an electric mixer until fluffy. Note: 3 heaping tablespoons of marshmallow creme is equal to approximately 4 level tablespoons. TIP: Spray both sides of the neck and bowl of the measuring spoon or scoop with nonstick cooking spray before you dip it into the jar of marshmallow creme.
  7. Turn over half of the cooled cake shells (flat side facing up) and place a scoop of cream cheese filling in the center of each cake shell. Top with the remaining cake shells. TIP: Use the same ice cream scoop you used to portion out the cake batter to portion out the mounds of cream cheese filling on half the cake shells. This will give you the perfect amount of filling in each whoopie pie.
  8. Serve to friends, family and guests and watch the smiles on their faces as they bite into them!

Love This Recipe for Pumpkin Whoopie Pies? Please Rate It!

Helpful Kitchen Tools and Equipment for Making Whoopie Pies

A One-Piece Slim Silicone Spatula Is a Must-Have for Sticky Ingredients Like Marshmallow Fluff

Marshmallow creme is super sticky stuff, and getting all of it out of the jar can be a messy and challenging task. If you try to scrape out Marshmallow Fluff from the sides and bottom of the jar with a traditional rubber scraper or spatula with a separate head (even a silicone head), chances are good that when you try to pull it out again the business end of the spatula/scraper will get stuck while the handle comes off in your hand. (Ask me how I know!)

The entire iSi Silicone Basics Slim Spatula is coated in silicone, so that the handle, as well as the spatula end, resist sticking. And there are no seams to trap food and bacteria, so it's more hygienic than most other silicone spatulas.

Other reasons I love this slim silicone spatula include the fact that it has a thin, sharp edge to scrape every last bit of marshmallow creme (or peanut butter, molasses, etc.) out of the jar cleanly. And I can just toss it in the dishwasher when I'm through using it.

It is available in a few different colors.

Tip: Even though it is covered in silicone, you'll want to mist nonstick cooking spray over the business end of this spatula and partway up the handle before using it to scoop out the marshmallow creme, etc., so it will release from the spatula cleanly and easily.

Scoop Uniform Portions of the Cake Batter and Filling With Stainless Steel Scoops

In order to get attractive, evenly-sized cake shells with the traditional mounded shape, the cake shell batter needs to be placed in neat, uniform mounds. No matter how neat and precise you are, if you scoop the dough with spoons the mounds won't be perfectly round and probably will have little bits of batter sticking out (see the photo). And when the cake shells come out of the oven with somewhat uneven shapes and sizes, it can be a challenge to match up all of them in pairs. That's why I highly recommend using a good quality scoop to portion out both the thick cake batter and the creamy filling. The neater and more uniform the mounds of dough are, the rounder and more uniform the cake shells will be.

I love the professional quality Norpro Stainless Steel Scoops. They're made of high quality, non-corrosive 18/8 stainless steel polished to a mirror finish that makes them look great and perform really well, too. They have smooth, spring-action mechanisms, rather than levers, that release batter, ice cream, marshmallow creme, and other foods cleanly. They're also dishwasher safe for easy clean-up. I use them frequently for scooping ice cream, frozen yogurt, and sorbet and for making perfectly shaped, evenly sized cake shells, cookies, muffins, muffin tops, meatballs, and more.

The versatile 4 Tablespoon Norpro stainless steel scoop is the perfect size for making traditional, large size whoopie pie shells, and it also has many other uses, such as making large, evenly sized meatballs, filling jumbo muffin cups, and mounding cooked rice attractively on plates. It's a versatile tool I reach for often in my kitchen.

Pumpkin Packs a Powerful Nutritional Punch!

One person who read this article left a comment asking, "Is there anything healthy in this pie?"

The answer is a definite "YES!" These individual-sized pumpkin layer cakes obviously don't fall into the category of healthy, low-calorie treats... but the nearly two cups of pumpkin puree adds a big nutritional boost, including significant amounts of protein, fiber, vitamin A, vitamin C, calcium, and iron.

How Much Nutrition Does the Pumpkin Add to This Recipe?

Here is the USDA nutritional data for 15 oz. of canned pumpkin puree (without added salt):

  • Calories/Energy: 156
  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 23mg
  • Total Carbohydrate 37g
  • Dietary Fiber: 13g
  • Sugars: 15g
  • Protein: 5g

— Source: USDA Nutrient Database, Release 25

The USDA nutrient database does not provide % Daily Value, which manufacturers calculate based on the USDA's dietary guidelines for a 2,000-calorie diet, so here is the % Daily Value for the vitamins and minerals in just 1 cup of canned pumpkin puree (without added salt) from the Self Magazine NutritionData database. Keep in mind that this recipe uses 15 oz. (1-7/8 cups) of canned pumpkin puree, so it provides nearly twice the following amounts of these vitamins and minerals!

  • Vitamin A: 763%
  • Vitamin C: 17%
  • Calcium: 6%
  • Iron: 19%

So while the butter, sugar and marshmallow fluff in these treats means that they're best served as a special treat rather than a routine dessert, it's nice to know that you're also getting more than a full serving of a healthy, nutrient-rich vegetable in every full-size pumpkin whoopie pie.

© 2012 Margaret Schindel

Are You Planning to Try This Wicked Pumpkin Whoopie Pies Recipe?

Lorelei Cohen from Canada on December 08, 2018:

What a wonderful fall harvest recipe. I'll remember this when the pumpkins are on sale again.

Linda Jo Martin from Post Falls, Idaho, USA on December 07, 2018:

Very nice, the way you added your own experience to this recipe. Pumpkin flavored whoopie pies - I would love to taste them. I've never made anything like this.

Wednesday-Elf on December 07, 2018:

I probably will not attempt to bake my own whoopie pies, but found the history of Whoopie Pies fascinating. I would love to TASTE these pumpkin whoopie pies as the cream cheese filling really appeals to me.

Peg Cole from Northeast of Dallas, Texas on February 09, 2018:

Great story, easy-to-follow directions and wonderful idea for snacks. Thanks for the recipe. I love things made with pumpkin.

Margaret Schindel (author) from Massachusetts on September 09, 2015:

@Charito1692 Hi Charito, I'm a dyed-in-the-wool chocoholic, but I have to say I adore these pumpkin whoopie pies just as much as the chocolate ones. They're both scrumptious in different ways. I'll take one of each, thank you! ;)

Charito Maranan-Montecillo from Manila, Philippines on September 05, 2015:

Margaret, being a chocoholic, I'll definitely go for the Chocolate Lovers Whoopie Pies and the Classic Whoopie Pies!

Margaret Schindel (author) from Massachusetts on July 16, 2015:

Thanks so much, Miss Elf! I couldn't agree more. And these are truly scrumptious! :)

Wednesday-Elf from Savannah, Georgia on July 16, 2015:

Sounds like a fun treat to make, especially for holidays. Pumpkin is good in so many ways! :)

Margaret Schindel (author) from Massachusetts on November 15, 2014:

Thank you so much, Sylvestermouse! I don't know who enjoys them more when I make them, my husband or me. I guess we're both big kids when it comes to homemade whoopie pies! :)

Margaret Schindel (author) from Massachusetts on November 15, 2014:

Thank you so much, Susan! I'm very honored. I just got on the computer for the first time today and I'm off to read your article, which I know will be wonderful. :)

Cynthia Sylvestermouse from United States on November 15, 2014:

Whoopie pies are always fantastic and fun to make! Thank you for sharing your recipe for the pumpkin whoopie pies. Sounds delicious!

BuckHawkcenter on November 15, 2014:

These Whoopie pumpkin pies look so good that I featured it on Holiday Desserts: Thanksgiving Menu on Review This.

Margaret Schindel (author) from Massachusetts on October 16, 2014:

@gottaloveit2, I'm sure you Mom really appreciated your supplying her with her fill of the whoopie pies she craved during that time. They definitely qualify as comfort food and eating them seems to bring us back to simple childhood pleasures. :)

gottaloveit2 on October 16, 2014:

During the last months of my Mom's life, she craved Whoopie Pies. I never made them as didn't have this delicious recipe but, rest assured. She had her fill!

Margaret Schindel (author) from Massachusetts on October 15, 2014:

Hi Virginia! Actually I'd love one right now, too, with a nice mug of hot mulled cider. (Oh dear, now you've got me salivating.) Thanks so much for your visit and for letting me know you liked the recipe.

Virginia Allain from Central Florida on October 15, 2014:

I'd sure love to have a pumpkin whoopie pie right this minute.

Margaret Schindel (author) from Massachusetts on October 14, 2014:

@pstraubie48, I'm sure your family will love these pumpkin treats!

Patricia Scott from North Central Florida on October 14, 2014:

My family loves all things pumpkin so this is definitely a recipe I will give a try very soon. My recipe files are welcoming this one.

Angels are on the way ps

Margaret Schindel (author) from Massachusetts on November 08, 2013:

@BuckHawkcenter: Thanks so much! I'm glad to have introduced you to some new flavors and to Amy Bouchard's amazing pumpkin whoopie pies recipe. :D

BuckHawkcenter on November 08, 2013:

I have to say, you had me intrigued with this recipe! I have loved Whoopie Pies, but all the variations sound great to me!

Margaret Schindel (author) from Massachusetts on November 07, 2013:

@Sylvestermouse: We love pumpkin, too! I hope you get a chance to try Amy's awesome recipe. Enjoy! :)

Margaret Schindel (author) from Massachusetts on November 07, 2013:

@jptanabe: So glad Amy's success story inspired you, too! Please let me know how you like her pumpkin whoopie pie recipe when you get a chance to try it. :)

Cynthia Sylvestermouse from United States on November 07, 2013:

We love anything pumpkin in our home and I am absolutely certain my family would love your Whoopie Pie recipe!

Jennifer P Tanabe from Red Hook, NY on November 07, 2013:

Yes, that's a very inspiring success story. I've had a "classic" whoopie pie, and now I'm excited to try a pumpkin one.

Margaret Schindel (author) from Massachusetts on November 01, 2013:

@smine27: I'm so glad you've had a chance to experience the fun and deliciousness of a whoopie pie! I hope you get a chance to make this recipe. If you like whoopie pies, your love these! :)

Shinichi Mine from Tokyo, Japan on November 01, 2013:

I only tried whoopie pies once but I liked it. I can't wait to try more.

Margaret Schindel (author) from Massachusetts on October 11, 2013:

@masunyoananda: Thank you so much, dear Nalini! The pumpkin whoopie pies recipe from Wicked Whoopies is truly delicious, and I had a lot of fun researching Amy Bouchard's inspiring story as well as the whoopie pie history and lore. I hope you enjoy making these, my dear! :)

masunyoananda on October 10, 2013:

Wow, what an amazing lens dear. I'm going to try your yummy recipes. Thanks a lot for sharing...:)

Margaret Schindel (author) from Massachusetts on September 24, 2013:

@matt-hill: Thank you, Matt! I hope you love every delicious bite of this sweet treat! :D

matt-hill on September 24, 2013:

Thanks for a great lens. I'm so hungry after reading this. Never tried them but i'm going to make it my purpose in the next month to do just that.

Margaret Schindel (author) from Massachusetts on September 23, 2013:

@David Stone1: Thanks, Dave! If you (and your lovely wife, if she's available) care to come to Boston for a visit during the cooler weather, I might be talked into whipping you up a batch myself.That would make my husband happy, too, since he adores whoopie pies! ;)

David Stone from New York City on September 23, 2013:

Baking's not for me, but I might bite into one if I can get somebody else to do the work.

Margaret Schindel (author) from Massachusetts on August 22, 2013:

@Nancy Hardin: Thank YOU, Nancy dear! Amy Bouchard is an amazing woman and, unsurprisingly, so is her recipe for Pumpkin Wicked Whoopie Pies. I'd love to hear how they turn out when you have the chance to make them! :)

Nancy Carol Brown Hardin from Las Vegas, NV on August 22, 2013:

I've always loved Whoopie Pies since I was a kid, but being able to make them myself has been wonderful. Now I find this recipe of yours, and I'm totally in love with it. Can't wait to make these....thanks for sharing!

Margaret Schindel (author) from Massachusetts on August 22, 2013:

@mbgphoto: Thanks so much for your lovely comment, Mary Beth! I'm so glad you enjoyed this article. As you can imagine, a LOT of research went into it, and I learned a lot in the process! :)

Mary Beth Granger from O'Fallon, Missouri, USA on August 22, 2013:

Wow! Who would have thought you could find so much information on Whoopie Pies! Great job and they look delicious.

Margaret Schindel (author) from Massachusetts on August 07, 2013:

@marsha32: Hi marsha32, it's never too late to bake your own whoopie pies! ;) Thanks for letting me know you stopped by and that I made you crave some whoopie pies.

marsha32 on August 07, 2013:

Someone at church made whoopie pies for the bake sale. I didn't buy any, but now I wish I had!

Margaret Schindel (author) from Massachusetts on February 01, 2013:

@AlleyCatLane: Thanks so much for your lovely feedback and your kind blessing! It makes me happy to think of you enjoying these treats. :)

AlleyCatLane on February 01, 2013:

Congratulations on your LOTD and Purple Star! I think I will try making these. I love pumpkin in any form, and I can't have chocolate anymore so these are perfect.

Margaret Schindel (author) from Massachusetts on January 10, 2013:

@katrinakaifg: Thanks so much! I'm glad you enjoyed it.

katrinakaifg on January 09, 2013:

very delicious

Margaret Schindel (author) from Massachusetts on November 30, 2012:

@mechanicaleye: Thanks so much! I'm so glad you enjoyed my lens. :)

Mech from Bosnia and Herzegvina on November 30, 2012:

Oh my, these look delicious!

Margaret Schindel (author) from Massachusetts on November 30, 2012:

@stephiy: Thanks so much! I hope you get a chance to try them. :)

stephiy on November 30, 2012:

Nice lens! They look delicious!

Margaret Schindel (author) from Massachusetts on November 23, 2012:

@NC Shepherd: Thanks so much! I'm delighted that you enjoyed this lens and found it blessing-worthy. :)

NC Shepherd on November 22, 2012:

I love pumpkin. As soon as we all recover from Thanksgiving, I'm going to try this recipe!

Margaret Schindel (author) from Massachusetts on November 20, 2012:

@Tamara14: Overwhelming in a good way, I hope! ;) I'm glad you enjoyed the recipe!

Margaret Schindel (author) from Massachusetts on November 20, 2012:

@SquidooMBA: Thanks so much for that awesome compliment! Your Like is far from pedestrian and much appreciated. :)

Tamara14 on November 20, 2012:

Simply overwhelming. And sooo delicious :)

SquidooMBA on November 20, 2012:

This is a great lens. I am glad I came across it. If I was a Squid Angel I would bless it but you will have to settle for just my pedestrian "like". Well done!

Margaret Schindel (author) from Massachusetts on November 15, 2012:

@anonymous: Thanks, Donna - they are! I hope you get a chance to make this recipe. :)

anonymous on November 15, 2012:

What a great lens. I've made chocolate whoopie pies before, but the pumpkin ones do look delicious.

Margaret Schindel (author) from Massachusetts on November 09, 2012:

@Essentially Ind: Thank you for that wonderful feedback! :)

Essentially Ind on November 09, 2012:

Lovely lens.............:)

Margaret Schindel (author) from Massachusetts on November 08, 2012:

@rawwwwwws lm: Many thanks for your kind support!!!

rawwwwwws lm on November 08, 2012:

BLESSED BLESSED BLESSED for a great recipe!

Margaret Schindel (author) from Massachusetts on November 06, 2012:

@LaraineRoses: Thanks so much for your lovely comment and congratulations, LaraineRose! I am extremely grateful for your support, as always. :)

Laraine Sims from Lake Country, B.C. on November 06, 2012:

Wow! You have added so much to this lens since I was here before! AND you won a purple star AND Lens of the Day. Congratulations!

Margaret Schindel (author) from Massachusetts on November 05, 2012:

@poorwendy lm: Thanks! They're also great throughout the fall/winter season when canned pumpkin is readily available in the stores. And you may want to bookmark this lens for next Halloween. ;)

poorwendy lm on November 04, 2012:

Great lens. The videos are very helpful. Now I wish I had seen this before Halloween.

Margaret Schindel (author) from Massachusetts on November 04, 2012:

@Cari Kay 11: Cari, thank you so much for your wonderful feedback and Squid Angel blessing! I truly appreciate them. :)

Kay on November 04, 2012:

I so want one of these now! You did an amazing job on this page! Blessed.

Margaret Schindel (author) from Massachusetts on November 01, 2012:

@Noveliaa: I'm glad you enjoyed it. Thanks for letting me know! :)

Noveliaa on October 31, 2012:

Great lens- I enjoyed reading it very much.

Margaret Schindel (author) from Massachusetts on October 31, 2012:

@Rangoon House: Thank you so much for the Halloween blessings! Much appreciated!

AJ from Australia on October 31, 2012:

Happy Halloween with Blessings!

Margaret Schindel (author) from Massachusetts on October 31, 2012:

@flinnie lm: Thank you very much for all your kind comments and your Squid Angel blessing, Flinnie! Much appreciated. :)

Gloria Freeman from Alabama USA on October 31, 2012:

I want to try this recipe. Blessed.

Margaret Schindel (author) from Massachusetts on October 31, 2012:

@kayla_harris: I hope you get a chance to make a batch! :)

kayla_harris on October 30, 2012:

It seems very delicious. The pictures make me hungry now!

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@Vivianpro: I'm so glad you enjoyed it! :)

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@cakl8758: Thanks! I hope you enjoy making this recipe this fall!

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@Diana Wenzel: Thank you so much for your wonderful comment and your kind congratulations, support and encouragement, which are making me smile from ear to ear. You are a sweetheart! :)

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@Mary Stephenson: Thank you! This is the perfect time of year to try out this recipe, if you're so inclined. :)

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@tvyps: Thanks so much for your compliment and your blessing! I'm so glad you enjoyed the recipe and the rest of this lens. :)

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@Srena44: Thanks very much - I appreciate it!

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@elyria: Thanks very much! I'm really thrilled by the honor.

Margaret Schindel (author) from Massachusetts on October 30, 2012:

@Ruthi: Ruthi, thanks so much for your wonderful comment and for your Squid Angel blessing! I'm delighted that you had a chance to taste pumpkin whoopie pies and enjoyed this lens.

Vivianpro on October 29, 2012:

great lens and thanks for sharing.....

cakl8758 on October 29, 2012:

These all look so good! Great Lens too... I love baking and am always looking for new things to try :)

Renaissance Woman from Colorado on October 29, 2012:

This story makes me feel so good. I love to hear about those who follow their dreams and who end up experiencing such tremendous success. Fabulous lens. I am so thrilled for you. Congrats on LotD! I'm sure it won't be your last. :-)

Mary Stephenson from California on October 29, 2012:

Congratulations on LOTD. I guess someday I shall have to try one.

Teri Villars from Phoenix, Arizona on October 29, 2012:

These look very tasty...a pumpkin variation of the Moon Pie. Blessed by a Squid Angel.

Srena44 on October 29, 2012:

Fantastic lens. Congrats...

elyria on October 29, 2012:

Congratulations on your LoTD!

Ruthi on October 29, 2012:

I was never a fan of whoopie pies until last week! A co-worker brought a batch of homemade mini pumpkin whoopie pies to the workplace for all and I just loved them. Anything pumpkin I enjoy! What a great article on whoopie pies you have written. I learned a lot!

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@siskiyoucowgirl: Thanks so much for the wonderful comment and congratulations! I hope you do get a chance to try it out. :)

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@soaringsis: Thanks very much! (I wish my husband and I hadn't polished off the batch I made recently.) ;)

siskiyoucowgirl on October 29, 2012:

Congratulations on getting lens of the day! This is a great lens and delicious dessert idea! Maybe I can try it out sometime. :)

Thanks for sharing.

soaringsis on October 29, 2012:

Yes, Congratulations on your LoTD. I could use a Wicked Whoopie pie right now.

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@Scotties-Rock: Thanks so much for your lovely comment and your Squid Angel blessing! :)

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@anonymous: The ingredients are very common and should be pretty easy to find. The canned pumpkin usually is sold just during the fall months, though, so if you love this recipe as much as I hope you will, you may want to stock up on a few cans of pumpkin so you can continue to make these whoopie pies even it disappears from the grocer's shelves after the season. :)

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@VspaBotanicals: Thanks so much for coming back for a second visit - that's a wonderful compliment! - and for your kind congratulations! :)

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@tamjo5: I'm so glad you found Amy's story as inspiring as I did, and I'm delighted you're planning to make her Wicked Pumpkin Whoopie Pies recipe! Many thanks.

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@olmpal: Thanks so much for that wonderful compliment! :)

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@Im Horse Crazy: Thanks so much for your wonderful comment! :)

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@anonymous: Thanks very much for your kind compliment and congratulations! See if you can find Wicked Whoopies in your area - they're amazing! :)

Margaret Schindel (author) from Massachusetts on October 29, 2012:

@SheGetsCreative: Thank you so much for the kind comment, congratulations, and sprinkling of angel dust! I truly appreciate them all. :)