Pumpkin Whoopie Pies


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Pumpkin Whoopie Pies — Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream “Whoopie!” for one of these fun pies. They’re easy and fast to make, moist, and rich!

Pumpkin Whoopie Pies — Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream "Whoopie!" for one of these fun pies. They're easy and fast to make, moist, and rich!

Best Ever Pumpkin Whoopie Pies

Whoopie!!! That’s what I want to say when I bite into one of these.

If you’ve never eaten a homemade whoopie pie, it’s essentially rich buttercream filling that’s sandwiched between two very soft and tender cookies. It doesn’t get much better! 

I just wanted to pick off these little morsels and squish them between my fingers. The cookies are soft and remind me of my days squishing Little Debbie Oatmeal Cream Pies as a kid.

Buttercream is layered on thick and in plentiful abundance. The only way frosting and fillings should be!

Ingredients for Pumpkin Whoopie Pies 

To make this spiced pumpkin whoopie pie recipe, you’ll need: 

Whoopie pies:

  • Brown sugar
  • Vegetable oil
  • Pure pumpkin puree
  • Egg
  • Vanilla extract
  • Spices
  • All-purpose flour
  • Baking powder
  • Baking soda

Buttercream filling:

  • Milk
  • Vanilla extract
  • Powdered sugar
  • Unsalted butter

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Pumpkin Whoopie Pies — Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream "Whoopie!" for one of these fun pies. They're easy and fast to make, moist, and rich!

How to Make Pumpkin Whoopie Pies

Making homemade pumpkin whoopie pies with buttercream frosting is much, much simpler than you might think! Here’s an overview of the baking process:

  1. Whisk together the whoopie pie batter like you would cupcakes, then scoop it out onto Silpat-lined baking sheets using a 1/4 measuring cup. 
  2. Bake the cookies just until set, noting that they’ll firm up as they cool.
  3. While the cookies cool, combine the buttercream filling ingredients in a large mixing bowl. A stand mixer is useful for this! The filling should be light and fluffy.
  4. Let the pumpkin whoopie pies cool completely before sandwiching with the filling. Either pipe it on, or simply use a spoon.
Pumpkin Whoopie Pies — Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream "Whoopie!" for one of these fun pies. They're easy and fast to make, moist, and rich!

A Few Tips for Shaping the Whoopie Pies

The batter for the cookies is like pumpkin cupcake batter. As I was pouring it onto baking sheets, I was thinking, am I really doing this? It was so soupy, and I was worried, but it turns out I had no reason to be.

I hate dealing with piping bags but if you think that would be easier, be my guest. I just don’t like that so much of the precious cargo gets stuck to the sides and is wasted.

I used a one-quarter cup measuring cup and scooped batter from the mixing bowl onto baking trays, not quite filling the cup full.

Because there’s a decent amount of oil in the batter, it slid right out of the measuring cup. Like butter. 

Pumpkin Whoopie Pies — Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream "Whoopie!" for one of these fun pies. They're easy and fast to make, moist, and rich!

Recipe FAQs

Can Whoopie Pie Filling Be Made Without Butter?

Yes, some people make the filling with vegetable shortening, but I prefer butter in my buttercream, because the flavor can’t be beat. However, the advantage to using shortening is that is has much more structure than butter and so the filling is firmer, holds up better, and has more density and less squish than a butter-based buttercream.

Can You Freeze Whoopie Pies? 

Yes, you can freeze the assembled homemade whoopie pies or freeze the cookies and frosting separately. If freezing the assembled pumpkin whoopie pies, be sure to wrap them individually in plastic wrap and then seal them in a freezer bag. This prevents the buttercream filling from oozing out and also prevents the cookies from sticking to each other. 

Can Whoopie pies be made in advance?

Definitely! You can make the spiced pumpkin whoopie pies up to 3 days before serving them. They’ll remain moist if stored in an airtight container in the fridge.

Pumpkin Whoopie Pies — Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream "Whoopie!" for one of these fun pies. They're easy and fast to make, moist, and rich!

Other Frostings You Can Use to Fill Pumpkin Whoopie Pies

My family loves the creamy buttercream frosting used in this homemade pumpkin whoopie pie recipe, but you can also sandwich together the cookies using:

Pin This Recipe

Yield: 6

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies — Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream "Whoopie!" for one of these fun pies. They're easy and fast to make, moist, and rich!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes


For the Cookies

  • 1 cup light brown sugar, packed
  • 1/2 cup canola or vegetable oil
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt, optional and to taste
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

For the Buttercream Filling

  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted and divided
  • 1/2 cup unsalted butter, softened


For the Cookies:

  1. Preheat oven to 325°F and line two baking sheets with Silpat liners or parchment paper; set aside.
  2. In a large mixing bowl, combine first 11 ingredients, up to the salt, and whisk until smooth.
  3. Add the remaining ingredients, and mix until just combined; don’t overmix. Batter will be soft and runny.
  4. Using a one-quarter cup measure, scoop the batter onto prepared baking sheets, six round mounds of batter per sheet; this may also be done with a pastry bag if preferred.
  5. Bake for about 12 to 14 minutes, or until tops have set. Cookies will be very soft and may look underdone, but firm up as they cool.
  6. Allow cookies to cool on baking sheets for at least 10 minutes before moving them to rack to finish cooling.
  7. Allow cookies to cool completely before filling and sandwiching them together. While they cool, make the filling.

For the Buttercream Filling:

  1. To the bowl of a stand mixer fitted with a whisk attachment, combine the milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light.
  2. Add butter and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes.
  3. Apply a generous dollop of frosting to 6 of the cookies. Sandwich them together with the remaining unfrosted 6 cookies, creating 6 whoopie pies.


Storage: Whoopie pies are best fresh, but extras may be stored airtight in the refrigerator (due to the buttercream) for about 3 days. If you prefer to keep them at room temperature, the frosting may be made with 1/4 cup vegetable shortening instead of butter.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 701Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 72mgSodium: 350mgCarbohydrates: 94gFiber: 2gSugar: 67gProtein: 5g

More Easy Pumpkin Desserts: 


Pumpkin Chocolate Chip Bundt Cake  — Takes five minutes to make the batter by hand and it’s one of the moistest cakes I’ve ever had and will be a favorite for years to come!

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache slice

Pumpkin Roll – With my EASY pumpkin roll recipe and clear specific directions,  you’re going to be a pumpkin roll pro! No dish towel required to roll up my classic pumpkin roll cake that’s full of rich pumpkin spice flavor and tangy cream cheese frosting!

Pumpkin Cream Cheese Bread— This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice! 

Pumpkin Cake with Cream Cheese Frosting— Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!

Fudgy Pumpkin Bars with Vanilla Bean Browned Butter Glaze — Bars so soft they’re like biting into pumpkin fudge! The glaze is ahh-mazing!

Fudgy Pumpkin Bars with Vanilla Bean Browned Butter Glaze - Bars so soft they're like biting into pumpkin fudge!! The glaze is ahh-mazing!!!

Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!

Soft Pumpkin Chocolate Chip Bars - Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Pumpkin Chocolate Chip Bread — Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the best!

The Best Pumpkin Chocolate Chip Bread - Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that's the BEST!!

Pumpkin Cheesecake Bars  Classic cheesecake bars get an autumnal makeover in this recipe! Sweet, pumpkin spiced, CREAMY bars with a graham cracker crust for fabulous texture! PERFECT for fall gatherings or Thanksgiving! 

Pumpkin Cheesecake Bars — Classic cheesecake bars get an autumnal makeover in this recipe! A spiced pumpkin mixture is swirled into creamy cheesecake batter before being baked. Sweet, pumpkin spiced, CREAMY bars with a graham cracker crust for fabulous texture! PERFECT for fall gatherings or Thanksgiving! 

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Dear Averie thank you for answering my question so fast. In the mean time I tried your recipe for pumpkin whoopie pies. I was very pleased with the results. I didn’t even use my whoopie pie pan. I just followed your recipe exactly. I was very proud of them.

    1. I’m so glad you had success with my recipe! Glad they worked out great and you didn’t even need to use your whoopie pie pan!

  2. I really want to make your pumpkin whoopie pies. I tried another recipe of whoopie pies but they did not come out at all. Just reading your recipe it sounds like I could do this. Just one question the recipe calls for pumpkin purée. Is it the same as pure pumpkin? I just want to make sure.

  3. These tasted wonderful!! I love pumpkin, and this was the perfect recipe to satisfy my sweet tooth craving last night.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re making pumpkin in a ‘non pumpkin’ time of year – I do the same!

  4. Going to try this recipe tomorrow with fresh pumpkin I cooked, but instead of the cream filling I’m going to flavor some vanilla frozen yogurt with cinnamon and other spices and attempt some ice cream sandwiches for my husband when he gets home from offshore! Crossing my fingers they come out great, but I’ve baked several of your creations and haven’t been disappointed even once, so I’m confident they will be a hit!

  5. Hi Averie, I know these are pumpkin whoopie pies, but do you think I’d be able to use oil in normal whoopie pies like you do in this recipe?

    1. It would really depend on the recipe if you can use oil rather than I assume butter…it would just depend on the recipe you’re trying and the other ingredients involved. I mean probably you could, but you never know with baking – you sometimes just have to try and see if it works!

  6. Are the current spice levels you indicate on the recipe from the first time you made it or the second one where you kicked up the spice level? I like more flavor too, but I didn’t want to double what’s now printed on the recipe and be overdoing it!

  7. I’d like to make these for my family’s Thanksgiving dinner (and in their neck of the woods, whoopie pies are called gobs ;) ). How prominent is the white pepper taste? I use white pepper in a lot of my savory cooking and was surprised to see it listed as an ingredient here.

    1. I omitted the white pepper (the recipe as written is from her book) because I didn’t want peppery cookies. However, I mad a half batch of her full recipe and her ratios of spices are very low-to-medium on the spice intensity level, for my tastes. I strongly recommend tasting your batter and upping the amounts of cinnamon, ginger, cloves, allspice – basically increase them all. Taste your batter though, but for me, when I remade them and seasoned to taste, I enjoyed the cookies so much more! LMK what you end up doing!

  8. I cooked up two fresh pumpkins today. They are all ready for me to start baking!!! Can’t wait! Thanks so much for the recipes! Now, where do I start?! :o)

  9. Right now my fav pumpkin recipe is your pumpkin chocolate chip cookie recipe – tried it this week and loved it – simple and delicious! I love baking bread too (I only wish I had more time to do it)…I love making a simple foccacia with grapes and rosemary that I used to make for a hotel in Del Mar…maybe you’ve had it in the past!

  10. I really like my recipe book from Mrs. Wilkes restaraunt in Savannah, GA.
    All of the dessert recipes are great and I like the glazed carrots recipe she has also.

  11. I can always eat a good-quality, homemade pumpkin pie. Something about the simplicity…and it must have real whipping cream on it!

  12. Hmm…favorite pumpkin recipe is a pumpkin quickbread my Dad always makes! So, so good and reminds me of home and love :)

  13. You have so many amazing pumpkin recipes! One of my favorites is a pumpkin chocolate chip cake that I make every year!

  14. My favorite pumpkin recipe would have to be the Pumpkin Roll my Grandma used to make. She added a touch of maple syrup into the mix. It was the best!!

  15. Averie, I think they turned out WONDERFULLY. The pictures REALLY make them stand out. Such a gorgous orange color against the creamy white buttercream. Pumping up the spice amounts in your next batch was a smart idea. I would’ve done just the same – I’m a pure cinnamon FREAK and well, a pure pumpkin spiced anything freak. We have a similar addiction to spices. :)

    Pumpkin whoopie pies are definitely one of my favorites but I also LOVE these pumpkin chocolate chip oatmeal bars I made last month. I like that they are on the healthier side too. OH and I LOOOOVE my mama’s homemade pumpkin pie!! Nothing like a fresh baked pie from mom :)


    1. I remember those bars…they feel like a lifetime ago already! I had just gotten home from my trip and was knee deep in….returning to life and remember that post exactly.

      With my 2nd batch of whoopie pies I was going to really go to town with the spices on the filling too and add maple, cinnamon, etc but Skylar loved the filling so much on the first ones that I didn’t tweak with that other than to ditch the shortening and use butter b/c she was so happy with it as it was.

      These pics. Oh boy. Harder that I thought they were going to be. The white filling would catch the light and POP too much. So I’d try to underexpose them, and then the dark cookies would look…like burnt orange b/c the frame was just too dark. It was a mess of too light or too dark but I at least had a few that worked :)

  16. I love pumpkin anything! I’m going to make pumpkin fudge soon b/c I never had that yet and pumpkin pancakes. Ok now I’m getting real hungry!

  17. I make your pumpkin spice latte all the time! Love it! Anything pumpkin is good with me! I wish I had a blog, then I would share a pumpkin recipe with you… but thanks for sharing yours, I’ll return the favor some day! ;)

  18. I used to make a really good low-fat pumpkin muffin. We were both completely hooked on them for a while. Haven’t done them in a couple of years. I’ll have to look up that recipe again.

  19. I love pumpkin and have a great source of free sugar pumpkins. I want to try all of these. I’ve made the pumpkin chocolate chip and they are our new favorite! Bump today’s whoopie pies are next on my to-do list! Thank you so much!

  20. I would love to read Jenna’s book! My favorite pumpkin recipe right now are vegan pumpkin oatmeal cookies! I love all things pumpkin though :)

  21. my favorite pumpkin recipe? ooo, that’s a doozy…my mom makes a killer spicy pumpkin soup that is to DIE for, but I also love muffins and breads of all kinds! the most recent pumpkin recipe I made, which I’ll say is a new favorite, is for homemade pumpkin spice coffee syrup (Savvy Eats – http://www.savvyeat.com/improved-coffee-shop-pumpkin-syrup/). mine didn’t QUITE turn out like her picture, and when I tasted it by itself I thought it was too spicy and not sweet enough. but add it into some strong coffee with a splash of half and half, and you’ve got a coffee-shop taste at home!

  22. definitely follow you on Pinterest already, and most recently pinned the recipe for Brown Sugar Cranberry Whole Wheat Bread. I pretty much pin your recipes daily anyway, from your posts :D

  23. I subscribe to your blog through email, and one of my favorite parts of morning is going through all the posts from blogs I’m subscribed to – including, and especially, yours!

  24. These look unbelievable! I’m a traditionalist with pumpkin and have to say pumpkin pie is my favorite because I make sure I have a slice every year. But these might be in the running if I make them.

    1. I would love to know what pumpkin pie you make and use and what’s your go-to recipe. I have read great things about the Cooks Illustrated pumpkin pie recipe but would love to know what you go with.

  25. The fluffiness of these whoopies pies are amazing! I think these will have to make an appearance for Thanksgiving!

  26. not even kidding, I loove pumpkin whoopie pies. I started making them a few years ago from a recipe i got from from the foodnetwork. instead of the buttrcream filling I use a big marshmallow. I flip half of the cookies over, put the marshmallow on top and back in the oven just until the mallows get soft, then put the other cookies on top and press together. I leave some alone for those watching their sugar intake…

  27. Caroline Brethaerthone’s illustrated step by step BAKING. I love this book specially the phylo spinach & feta cheese tarte.

  28. I have so many pumpkin recipes pinned on my pumpkin board, it’s hard to pick a favorite…yet. Tomorrow I’m making your Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache for my birthday. Two of my favorites – chocolate and pumpkin! I’ll let you know my favorite after that

    1. Please LMK how it goes! I LOVE LOVE that cake! It’s my fave cake on my blog (to date). I hope you love it as much as I do. Keep me posted!

  29. My favorite pumpkin recipe is my mother-in-law’s pumpkin roll with cream cheese filling. I anticipate each October because the weather cools and she begins making these. I can almost taste it now.

  30. Despite the fact that my whoopie pie recipe from My Sweet Vegan is among my most popular, I must admit I haven’t ventured very far from the classic chocolate and vanilla combo… I did a Boston Creme version on the blog, but still, that’s chocolate and vanilla again! Pumpkin sounds heavenly, but your really can’t go wrong with pumpkin and spices when it comes to dessert. My favorite pumpkin treat has got to be pumpkin ice cream, of course. ;)

  31. I agree with other commenters, I don’t think the cookies would make it to the filling stage with me, these look amazing!

  32. You want me to choose?? Ahhh!!! Pumpkin bread, pumpkin pancakes, and pumpkin whoopie pies are up there as is pumpkin ice cream. I like pumpkin. :)

  33. My stomach just started rumbling quite loudly at the sight of these whoopie pies. (Love the fact that you’re so generous with the filling!) :D

    P.S. I finally subscribed to your posts via email (something I though I’d already done), and my captcha was ‘baconsup.’ I’m taking bacon as a very good sign. ;)

    1. Lol now THAT’s a captcha for ya! I get some doosies on other sites sometimes, too.

      Filling, generously. The.only.way.

  34. I have finally perfected basic pumpkin pie with home made crust-delicious:) A friend of my husband’s drives to the Pennsylvania Dutch country every fall to buy pumpkin whoopie pies and bring them back to us….maybe I should try making them instead?

  35. Averie i just saw that you were named one of Huffington Post’s 10 best food blogs!!! You go girl—I am so proud to know you!!

  36. I HAVE SO MANY FAVORITE PUMPKIN RECIPES. My very first pumpkin favorite was a mouthwatering pumpkin chocolate chip muffin recipe that was passed onto me from a friend in high school. And by friend, I mean, a guy who had a huge crush on me made me a batch of those muffins! The muffins were there to stay, but unfortunately I didn’t have feelings for the guy. My family still makes the muffins from that recipe, and so does his family. (He’s married now, and we’re still acquaintances.) :)

    1. I just made these (I know, I’m fast!), but didn’t make the buttercream filling. I am just eating them as cookies. Very delicious–thanks for the recipe!

      1. Oh wow, now THAT was fast and I am glad you like them! The buttercream adds an extra touch but the cookies themselves are great, too.

  37. I made pumpkin butter from scratch (tho’ I think maybe the next time I do it I’ll just go ahead & use canned pumpkin, we’ll see — now that it’s fall I don’t mind running the oven so much) and have been using it every single morning in my oatmeal breakfast shake, and holy smokes is it good! Only downside is drinking something so cold on an already chilly morning!

  38. Oh I bet these taste amaaaazing. My favorite pumpkin recipe so far (because you know things can always change) is a brand new muffin recipe I put together just last week. Eek.

    1. YES i DO know how that changes…like, weekly! Lol Every time I think, now THIS is it. Then the next week I find a new one I’m just as in love with!

  39. Hi Averie,
    I just found your blog and am so happy I did! I’m totally pumpkin obsessed, and these little nuggets look too good to resist! Thanks for pumping up the cinnamon factor to–it’s a must!

    Here’s my current pumpkin addiction. Made these for friends and the hubby almost teared up when I sent them home with the scant few we had leftover. Hope you enjoy!

    Erin, your latest subscriber!

    1. And that whipped cream has been on my radar for ages! I love coconut milk in any form…and pumpkin, too!

  40. picking your favorite pumpkin recipe is like… choosing your favorite child? ha. i love a good pumpkin cheesecake, however it goes so well in many things!

  41. The very last picture had me licking my lips–these whoopie pies look to-die for, Averie! I love pumpkin + cream cheese together–it’s like fall’s version of pb+choc :) and I absolutely LOVE how thick and fat these puffy little pies are. Heavenly!

    1. I almost didn’t include it because when I’m that close to the food, some image quality is sacrificed and it gets grainy and I wasn’t in love with it but it just speaks volumes. I mean, chomp marks have been in full force with these pies in the house. They are just so….chomp-able! :)

  42. I don’t think I could pick a favorite pumpkin recipe! I have been loving pumpkin pancakes most recently though.

  43. My favorite pumpkin recipe is a Gluten-Free Pumpkin Cinnamon Roll recipe that I got from http://www.onceamonthmom.com. And, I absolutely love this time of year because you start posting all of your fun pumpkin and trader-joe’s inspired treats!! marthalynn16 at gmail

  44. My favorite use of pumpkin right now is probably either in quick bread or my crockpot yogurt cheesecake. I think I would love Jenna’s book–I love stories like that!

  45. I am loving all your pumpkin recipes. I can’t decide which to make first!!! I think the kids and hubby would vote for this one! Yum!

    1. It’s really good and would be easy for you to keep GF since they’re a ‘loose’ cookie anyway and the gluten isn’t needed to tightly bind up the dough or anything. I vote this one for you too :)

    1. I almost didn’t post that pic b/c I was like well maybe that’s a little TOO close up and too on top of the food…but you and a few others have said you liked it so glad I included it :)

  46. My favorite cookbook is an old church cookbook that I bought at a garage sale about 5 years ago. It has good ole classic, unhealthy, hearty fare like molasses bread and homemade dumblings.

    1. Omg I am researching molasses bread right now and it’s so hard b/c modern cookbooks don’s seem to include it. Oil and butter based cakes with lots of good old fashioned flavors, YES. That’s what I want. I want that cookbook! :)

  47. I already shared my favorite pumpkin dessert kink with you. It’s my pumpkin whoopie pies, which are very similar except have about double the pumpkin and a different frosting. I have a tendency to make mine really big too!

    1. It’s funny when I was cross-comparing your recipe and hers which was via Martha Stewart I believe, the cookie itself was nearly identical in terms of the major ratios of sugar, flour, eggs, oil….except that version is 3 c flour and 3 c pumpkin I have no idea how the batter can even ‘hold’ double the pumpkin. Mine with 1.5 c pumpkin and 3 c flour was already in the nearly-soup stage. Muffin batter stage. Anymore pumpkin and I’d be in crepe batter stage :) And yes, bigger is better with these…haha!

  48. My favorite cookbook is a Duncan Heines one my mom has had since I was a little kid. A lot of the recipes you can’t make anymore because the mixes don’t exist. I love it because as a kid it was exciting (and drool-inducing) to have a cookbook with full-color pages, plus it had a section on fun kids recipes that I always wanted to make. I think it’s the origin of my food blog obsession.

  49. I just wanted to say your whoopie pies look so fluffy and cute! And yep, autumn is here, all the pumpkin recipes I keep seeing are confirming the fact. This makes me a little sad, I want summer back..

    1. The only redeeming value to the fall is the pumpkin recipe onslaught! lol I love summer and warm weather and loathe the winter. I’m with you on wanting summer back!

  50. These are so perfect for October! And that book looks fabulous! Can’t believe I haven’t read it yet!!

  51. Looks like a great book! I too have been following her for a very long time, would be cool to read about the beginnings of her culinary adventure!

  52. I think I’d end up eating the cookies before I had time to do the filling….they look so good! I finally made the pumpkin bread I had mentioned to you, just yesterday! I’ll be posting about it this week. It’s on the healthier side, but I really like it! :)

    1. Well I beat up the filling while they were baking so the minute they were cool enough to fill, I could and was all over it! Your pumpkin bread sounds great!