Pumpkin-Spiced Whoopie Pies

A festive take on the classic sandwich cookie, these whoopie pies feature spiced cookies with a mouthwatering pumpkin-ricotta filling.

Pumpkin-Spiced Whoopie Pies
Prep Time:
45 mins
Bake Time:
9 mins
Cool Time:
2 mins
Total Time:
45 mins
20 sandwich cookies


  • ½ cup shortening

  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • 1 teaspoon baking soda

  • 1 teaspoon pumpkin pie spice

  • teaspoon salt

  • 1 egg

  • 1 teaspoon vanilla

  • 2 ⅓ cup all-purpose flour

  • 1 cup milk

  • 1 recipe Pumpkin-Ricotta Filling

  • 1 recipe White Chocolate Glaze

  • Chopped pistachio nuts

Pumpkin-Ricotta Filling

  • 1 ½ cup powdered sugar

  • ¾ cup canned pumpkin

  • ½ cup mascarpone cheese (half of an 8-ounce container)

  • ½ cup ricotta cheese

  • 1 teaspoon pumpkin pie spice

  • ¼ cup dry-roasted pistachio nuts, chopped

White Chocolate Glaze

  • 3 tablespoon whipping cream

  • 4 ounce white chocolate (with cocoa butter), chopped


  1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper or foil. Lightly grease foil, if using. Set cookie sheet aside.

  2. In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and milk, beating on low speed after each addition just until mixture is combined.

  3. Spoon batter in 2-inch-diameter rounds about 1/2-inch high onto prepared cookie sheet, leaving 2 inches between each dough round. Bake for 9 to 11 minutes or until tops are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

  4. Spread 1 rounded tablespoon of Pumpkin-Ricotta Filling on bottoms of half of the cookies. Top with remaining cookies, bottom sides down. Drizzle or spread with White Chocolate Glaze and sprinkle with nuts. Chill until glaze is set.

Pumpkin-Ricotta Filling

  1. In a large bowl whisk together powdered sugar, pumpkin, mascarpone cheese, ricotta cheese, and pumpkin pie spice until smooth. Stir in pistachio nuts. Cover and chill for 1 hour.

White Chocolate Glaze

  1. Place whipping cream in a small microwave-safe bowl. Microwave, uncovered, on 50 percent power (medium) for 30 to 40 seconds or until cream comes to boiling. Add white chocolate. Do not stir. Let stand for 5 minutes. Stir until chocolate melts. Let stand for 5 to 15 minutes more before using. The glaze will firm as it stands. If you want a glaze that runs down the sides of the cookies, let glaze stand only 5 minutes; if you want glaze that spreads like thin frosting, let glaze stand for 15 minutes.

To Store:

Place sandwich cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day or freeze for up to 3 months. To serve, thaw cookies in the refrigerator, if frozen. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts (per serving)

271 Calories
12g Fat
36g Carbs
5g Protein
Nutrition Facts
Calories 271
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 26mg 9%
Sodium 105mg 5%
Total Carbohydrate 36g 13%
Total Sugars 20g
Protein 5g
Vitamin C 0.6mg 3%
Calcium 50.5mg 4%
Iron 1.1mg 6%
Potassium 88mg 2%
Folate, total 32.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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