While searching for some goodies to bake during the upcoming holidays, I stumbled across this yummy recipe submitted by TK member The Deutsch Girl for Pumpkin Creme Pies, the perfect portable fall treat. I grew up eating Oatmeal Creme Pies, but never enjoyed a pumpkin version. This time of the year, pumpkin anything is good with me, but soft pumpkin cookies filled with a yummy cream cheese filling sounded over-the-top yum!
Now before we get started, don’t let the long list of ingredients and process scare you off from making these tasty pies. The ingredients are basic, most of which you probably have on hand. And the process may seem complicated, but it’s all very simple.
Here, let me show you.
For the pies, you’ll need brown sugar, sugar, vegetable oil, eggs, vanilla extract, baking soda, and baking powder.
You’ll also need canned pumpkin, cinnamon, ginger, salt, ground nutmeg, and ground cloves.
(Remember: you can find the full recipe at the end of the post, with all ingredient measurements and instructions listed. And it’s printable too!)
The creme filling ingredients are simple: cream cheese, butter, powdered sugar, vanilla extract and cinnamon.
Preheat your oven to 350° F.
To make the job a little easier later on, individual parchment paper squares will come in handy. Go ahead and cut out 48 squares about 3″ wide. Line your baking sheet(s) so they’ll be ready when you need them.
For the pumpkin pies, in a mixer bowl add the brown sugar, sugar, oil, and pumpkin.
Beat together well.
Then add eggs one at a time. Be sure to combine well after each egg is added.
The vanilla goes in next. Mix it all up. Pretty color huh?
Now for the dry ingredients. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, salt, ground nutmeg, and ground cloves. A whisk helps to incorporate the ingredients without compacting them.
Add the dry ingredients into the wet pumpkin mixture.
Mix together until just combined. Be sure not to over-mix. Scrape down the sides of the bowl when needed. Things should be starting to smell all warm and cozy and mouth-watery good right about now.
Okay, now for the part that may turn some of you off, but don’t go! Stick around. It’s not that difficult. It only looks like a pain. But it’s fun. Promise.
Using a pastry bag or large zipper plastic bag, the pumpkin pies will be piped out onto the parchment squares. It only looks tedious. It goes very quickly, or I would’ve dropped the whole thing and headed for the box of Little Debbies.
This is how I do it; stand the pastry bag (or plastic zip top bag) in a tall sturdy glass, and fold the sides down a bit.
Then fill the bag with a portion of the batter. Roll the sides of the bag back up and twist closed, to keep batter from coming out. Snip about 3/8-1/2″ off the end of the bag. Once the end is clipped, the batter will be ready to flow, so be careful to keep bag tip pinched closed until ready to pipe.
Now, let the piping begin. This is the fun part—the ultimate in kitchen play. Easy stuff y’all.
Begin in the middle of the 3″ square and pipe a spiral. Go around … and around … and around until you make a circle about 2″ wide. You’ll notice in order to make the pies turn out a little mounded, instead of totally flat, I went back and topped the spiral circles with some extra batter. Just a little, not too much.
Bake the pies for about 11 minutes, or until firm.
When they’re done baking, carefully transfer the parchment squares to a cooling rack to let the pies completely cool.
Here’s where I think the parchment helped the most: when the pies are cool, you can peel the parchment off the back of each pie. The pies are a little soft, so trying to lift them with a spatula could mess them up. The parchment paper works like a charm.
Now for the cream cheese filling.
Add the cream cheese and butter to a mixing bowl.
Beat together the cream cheese and butter until well incorporated.
Next add the powdered sugar, vanilla and cinnamon and mix well.
Please note: this filling is the bomb. It just is. It should definitely be kept in your arsenal for other baked goods.
Yum. Yum. Yum.
Enough of that. Moving right along.
But don’t forget that y’all.
Don’t. It’s good stuff.
Okay, really. I’m finished now. Now for building the finished product.
Frost the flat side of a pie with the yummy, delicious, make-you-drool filling. Top with another pie, flat side down.
And there you have it. A cute, tasty Pumpkin Creme Pie.
You’ll want to enjoy right away or chill, up to a couple of days, covered on parchment or waxed paper. The pies can be a tad bit sticky so the parchment paper or waxed paper is definitely recommended. These are such a treat and didn’t last long around here. This recipe makes about 24 finished Pumpkin Creme Pies. Mini versions of these would be so cute, wouldn’t they?
Enjoy! And again, a big thanks to The Deutsch Girl for sharing this one. Mighty fine indeed.
A delicious twist on the traditional oatmeal creme pie. Very easy to make, looks professional, and has the perfect amount of pumpkin flavor without overpowering. Add to your Thanksgiving dinner for a non-traditional pumpkin flavored dessert!
- For Creme Pies
- 1 cup Brown Sugar
- 1 cup Sugar
- 1 cup Vegetable Oil
- 1 can Pumpkin (15 Oz.)
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 Tablespoon Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoons Salt
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Cloves
- FOR FILLING:
- 1 package Cream Cheese Softened (8 Oz.)
- 1 stick Unsalted Butter, Room Temperature
- 1 package Powdered Sugar (16 Oz.)
- 3 drops Vanilla Extract
- 2 dashes Cinnamon
Preheat oven to 350 degrees.
Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.
In a separate bowl, mix together the dry ingredients.
Slowly incorporate the dry ingredients into the wet until just combined.
Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)
Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.
Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.
Comments are closed for this recipe.
Carrie on 12.14.2010
I made these this evening with my 13 year old son… they are AMAZING. We are giving them to his teachers for Christmas presents!
Nicole Lopez on 11.19.2010
These were HEAVEN! They disappeared so fast. Taste just like a pumpkin roll but much easier to make!
Bridgette Boudreaux on 11.6.2010
These are awesome!! Two things though – the recipe made way more than 24 cookies and no need to cut the parchment, piping out onto a big sheet works just as well.
These may be my new holiday cookie!!
SaraT on 10.31.2010
Oh dear… made these for a Halloween party last night. Oh dear… nearly ate them all myself before any guests arrived. So good… made exactly as written; they were perfect.
valerie winfrey on 10.30.2010
I just made these and they are soooooo easy! Piping really scared me,but is was so simple!This is coming from a girl who has never piped before:)
debconner on 10.29.2010
These are soooo delicious – made 1/2 recipe this week just to try. I didn’t use the wax-paper round, I used a large spoon and just slapped them on a cookie sheet. I plan to make them for an election to-do next week – will use a small spoon to put small amount of batter on cookie sheet, cool and put a blob of cream cheese mixture. This way I’ll call them “Pumkin Buttons”!~
Brianna on 10.29.2010
I just made these and they are amazing. The recipe was simple and the pumpkin cream pies were definitely worth the time because they taste like heaven! Thanks for sharing this recipe!
Leisha on 10.27.2010
Made these last night in a mini version for a dessert ap at a Halloween beer tasting. This makes approximatley 85-95 one and one half inch creme pies. Perfect for two (or one!) bites. Uber delicious!!!
Jacquelyn on 10.26.2010
Can you freeze these? I made them for a party tonight, but we had bad weather so it is now postponed, anyone tried this?
momwhats4dinner on 10.26.2010
All I can say is…OH MY!!!
Christen on 10.25.2010
I made these this weekend! They took a long time to pipe out and assemble, but man-oh-man, were they a hit!! Delicious and perfect for fall!
Jackie O. on 10.21.2010
I made these this weekend. Wow! They are AWESOME! The cookies are so soft and the cream cheese filling is perfect!
DeliciousWordflux on 10.20.2010
Oh, and I used fresh pureed pumpkin instead, but that’s me
DeliciousWordflux on 10.20.2010
I made these today and it’s delicious!
Maggie Miller on 10.20.2010
Could these possibly be made in advance and frozen? Any help would be great! Trying to plan ahead! I wouldn’t want to make them and have them screw up if they weren’t supposed to be frozen… Thanks!
Laura on 10.19.2010
Wow! Rave reviews from friends and family on these treats! Yummmm-O! I was fresh out of gallon size freezer bags, so I used a cake frosting decorator instead and it worked like a dream!
Kristin on 10.18.2010
I just made these this weekend and they are AMAZING! The recipe works perfectly and I actually made closer to 30 little pies with them – I found that when I mounded the batter higher the first time that the pies rose more than I thought they would and so when I did the next batch I just did the spirals without adding extra batter on top – they were perfect! I had to stop myself from eating the batter and the filling long enough to actually make some – they are perfect!
Jackie on 10.18.2010
I made these over the weekend. They are absolutely wonderful and such an easy recipe. The parchment squares are really a great idea so you can just move them around on the baking sheet
Dawn on 10.17.2010
Made these tonight and am planning to take them to a Halloween party next weekend in a miniature version to serve more. My kids were going crazy over them!
Alex on 10.17.2010
I made these this weekend- it was a LOT of fun. And they are ridiculously delicious. I can’t wait to share them at work
Laura on 10.17.2010
Just made these a few nights ago and wanted to post a comment or two… I mistakenly grabbed pumpkin pie mix instead of straight canned pumpkin, and I was surprised that the outcome was a subtle pumpkin taste… my bad! With more spicing however, this could be a killer way to use up extra pie mix if you bought the monster sized can!
I followed the recipe and found the baking time to be short of what was needed. I’ve made whoopie pies (moon pies, creme pies etc) before and at 11, 12 or even 13 mins of cooking I was still looking at shiny, gooey partially cooked rounds. I would recommend 14-15 mins per sheet to get that great creme pie poof we all know and love!
Michelle Atwell on 10.16.2010
I made these with my daughter today and they turned out GREAT!! I made the WAAAAY too big though! The whole recipe only made 10 pies! lol I recommend making sure you make your little pies small enough because its just too much for one person when they are too big. I had to share one with my 2 girls. Great recipe though!
vickilynn on 10.16.2010
I’m glad I took a second look at the recipe – they looked like a pumpkin version Whoopie Pies. I don’t like Whoppie Pies of any kind. When I saw cream cheese icing in the middle, it gave a whole different meaning to little pumpkin cakes.
burntapple on 10.15.2010
these look so good! a must try!
Debby on 10.15.2010
WOWOWOWOWOWO….these are amazing! Takes a little bit of time, but oooohhhhh soooooo worth the effort!
Tara Doty on 10.15.2010
just made these. added a tsp of rum to the filling in addition to the vanilla for flavor. (it’s actually SO good!) to store them, I used the parchment squares – works beautifully to keep from sticking!
Teri Wootan on 10.15.2010
I love Pumkin anything so this was right up my alley or road. Thanks.
Lindsey on 10.15.2010
I’m from Maine and Pumpkin Whoopie Pies are my absolute fave treat…however I live in Florida now where they don’t even know what a whoopie pie is. So I was stoked to be able to make these myself!
I made these last night for a cookout we have on Saturday…after 48 piped whoopie pie halves I was tired of swirling so I threw the rest of the batter into lined cupcake pans and those came out fantastic too! Just had to cook them longer, about 18-20 minutes for them to cook all the way through. Brought the cupcakes and a few whoopie pies into work today and everyone went bananas for them. Thanks!
Leisa Ezzell on 10.15.2010
These look fabulous! Can’t wait to try them out. That icing you posted with the chocolate cupcakes is too die for also~
Kassie S. on 10.15.2010
I made these creme pies and they are wonderful! They are just sweet enough, but not overly sweet.
The only problem I had was the swirling around in a circle to bake them. It reminded me of cats……we’ll just leave it at that. I’m apparently not SUPER talented with a pastry bag either. Alas, they still looked the same in the end.
Thanks for the recipe!
pam on 10.15.2010
I am from amish country and we call these Whoopie Pies…they come in a variety of flavors…chocolate …pumpkin…oatmeal…banana…choc/pnut butter etc…so yummy
Robin W on 10.14.2010
i just made these. i can’t believe this came from my kitchen. easy to make, impressive presentation, and most important so tasty!! i am sooo making these to take some lucky somewhere over the holidays!
M Saulsbury on 10.14.2010
I’m not sure if this is the correct place to comment on the pumpkin cream pies. I did a test run on them in preparation for a pumpkin cooking contest. They were wonderful, BUT, when they were finished, I put them in the refrigerator overnight and today they were soft and sticky even though I layered them with wax paper. I need to make them a day ahead of the contest. What can I do to keep them from being sticky?
Patricia Lisi on 10.14.2010
Yes….Pumpkin Whoopie Pies by another name….
Lea on 10.14.2010
These were great! I made half the recipe and ended up with 21 pies.
I made marshmallow cream/cream cheese filling. Very good.
maryclo on 10.14.2010
CANNOT WAIT to try these! Here in the midwest, these are made mostly by the Amish, & are called whoopie pies, & pumpkin is THE BEST! Knowing how good PW’s recipies are (think Mt Dew apple dumplings) I’m sure these will be FANTASTIC!!!
Kristie on 10.14.2010
Do these freeze well?
Angela on 10.14.2010
I made these last night and they are heaven. I love pumpkin but I’ve never been a big cream cheese frosting kind of girl. I had one of the cakes hot out of the oven and they are very pumpkiney. Then I made the frosting and tried one. Wow. These are just about as perfect as you can get. Pretty simple to make and everyone at work has gobbled them up.
Cathy on 10.14.2010
Oh, my gosh! I made these cookies last night and they are wonderful!!! The recipe made more cookies and frosting than stated but its all good! It was fun piping the batter onto the parchment squares and they looked so cute all baked. The recipe is amazing!
A Nuke's Wife on 10.14.2010
I’ve been poking around here for awhile, but I finally joined yesterday (yay!). I like the organization of the site…the categories on the left are really easy to get to and cover pretty much everything I’d look for. I love the varieties found here.
Oh, and my new favorite dessert is Ree’s pumpkin cheese cake w/ the gingersnap crust. Instead of the caramel sauce on top, I made a brown sugar/butter/pecan topping and broiled it until caramelized right before serving. It was divine.
crittercarepetsit on 10.13.2010
I made these tonight & they are awesome! Like a portable pumpkin roll. Thanks so much for sharing this awesome recipe! So yummy & I got so many out of the recipe that I will definitely be sharing.
chefchristi1221 on 10.13.2010
I can almost taste them! Can’t wait to try these!!!! Thanks!
kris1439 on 10.13.2010
I grew up spending time with my mennonite grandparents & we called them whoopie pies. Chocolate was the preferred flavor but she made them using a banana nut flavor and a lemon flavor as well.
amber on 10.13.2010
I made these monday and they were incredible. The 10 people who tried them only had one dissenting vote!
My filling seemed to be thinner than the picture, though, and the top halfs slid off the bottom until I chilled it to get it to stiffen.
Carissa Casey on 10.12.2010
AWESOME parchment paper trick… and Gorgeous photos… wow!
[email protected] on 10.12.2010
Cool!!!! These little punkin pies look yummy!
I just posted a recipe for my BIG whole-grain pumpkin whoopie pies on my blog/site.
I LOVE pumpkin whoopie pies!
Suzanne on 10.12.2010
Fantastic! Tastes of Fall, but, oh my, even better. Thanks!
mimsy on 10.12.2010
Ok I literally just finished making these — never before have I seen a recipe that I had to IMMEDIATELY make. So delicious! It’s my parents’ 25th anniversary tonight so these will make everyone happy. Thank you thank you thank you!!
thesukkarchef on 10.12.2010
These look great! I have not really been a fan of pumpkin, but I am trying to learn to love new things. The parchment paper idea is GENIUS! so easy and I’m sure they make the bottoms nice and flat and easy to sandwich.
Denise on 10.12.2010
These are just Whoopie Pies. Look them up- you can make them in all kinds of flavors.