Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Pumpkin Whoopie Pies

Posted by Caveman Cooking on January 22, 2010

Food Blogs Post of the Day for 1/22/10

This recipe won Post of the Day for 1/22/10!

This is our very first guest recipe … WoooHOOOOO! Please welcome the Cavewoman (aka Dianne) as she helps us end the week with something sweet!


* 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
* 1 cup packed light brown sugar
* 2 large eggs, at room temperature, lightly beaten
* 1 cup canned pure pumpkin puree
* 1 tablespoon pumpkin pie spice
* 1 1/2 teaspoons pure vanilla extract
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon plus 2 pinches salt
* 1-2/3 cups flour
* 4 ounces cream cheese, chilled
* 1 cup confectioners’ sugar


Hi, I’m Dianne, Caveman’s favorite wife. I’m actually his only wife, but that is besides the point. He’s been lagging on posting recipes this week (he’s lazy … and sick). So, I thought I’d invade his blog and post the best Winter cookie ever. It’s the yummiest. Truly, I don’t lie. Well, on occasion I do, but I’m not now. I swear! 😉 Doesn’t this look good?!?! It is. I should know, I just ate three. (Don’t judge, I had to test them!!)
Whisk together the melted butter, brown sugar, eggs, pumpkin puree, pumpkin spice, vanilla, baking powder, baking soda, and salt.

Fold in flour with a rubber spatula.

I’m not condoning eating dough……but…..this dough tastes amazing! Like pumpkin mousse!! Soooo good!!!

Make 24 generous mounds on 2 cookie sheets. Bake 10 minutes at 350 until cookie is springy to touch.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

This is how I eat them. That way there is more frosting to cookie ratio. 😉


Prep Time = 20 minutes
Cook Time = 10
Makes 12 two-sided Whoopie Pies

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

19 Responses to “Pumpkin Whoopie Pies”

  1. Kristi said

    Wow! The whole cave family can really cook, or really bake in this case. I can’t wait to see what the kids can do. Looks delicious!

  2. Janice said


  3. MaryMoh said

    These look very delicious with the frosting. I would love to have some.

  4. April said

    Glad you stepped in to post this!! Wouldn’t have wanted to miss it– these are going on my ‘must try’ list 🙂

  5. Yum, They look great. As for eating three, well, I never trust a cook who doesn’t taste the food before itl eaves the kitchen…Hope this gets The Caveman back on his feet soon.
    I prescribe 2 cookies and check wirth me in the morning.

  6. JeffR said

    Yum. I’ll have to make these soon before I go crazy…

  7. Cavewoman said

    Thanks everyone! I’m glad you like my first post!! Warning though….these are SO addicting.

  8. First time here. Foodbuzz sent me.
    You have such a clever blog title and description!
    Looking forward to exploring…
    Lori Lynn

  9. Alisa said

    I shouldn’t be looking at this but they look so darn tempting! Especially that last photo…oooh frosting!

  10. Reeni said

    Cavewoman should have her own blog! Such scrumptious treats these are! I like mine open-faced too. Yum.

    • I couldn’t agree more, Reeni. For now, though, she has promised to post more of her baking stuff here!

      • Cavewoman said

        Reeni, I SHOULD get my own blog!! But I’m mostly a baker and we’d be huge if I baked even more than I already do. So I think I’ll just stick to guest blogging here once in awhile. 🙂

  11. boredcook said

    So happy to meet he Cavewoman and to see a Whoopie Pie recipe. I was just looking at the recipe in my Paul Deen Family cookbook I received before Christmas for her Red Velvet Whoopie Pies, and was contemplating making those. But, I LOVE pumpkin anything, so I may have to consider these. IF, I can find some canned pumpkin that is.

    What’s the deal with canned pumpkin right now? Didn’t something happen with it this past fall and there was a shortage or something? I remember reading something about that, and the shelf being empty at my local grocery store when I wanted to buy a can of pumpkin puree. I haven’t looked in the store for it since, but I “think” I have a can of it here buried in the back of a million other things.

    • Yeah, there was a big shortage around T-day, but I think it is all back on track now. Also, be sure to use the pumpkin puree and not the pie filling … they are quite a bit different. The Cavewoman also says that the pumpkin spice is a must, even though it’s not cheap.

      • Cavewoman said

        Yup, I think the stores are stocked again so it shouldn’t be a problem. I was lucky at Thanksgiving, I stocked up days before they announced the shortage.

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