Pumpkin Whoopie Pies for Breakfast!

Pumpkin whoopie pies are perfect breakfast treats. They have the right combination of vegetable, protein, carbohydrate, and spices. Here are ingredients for the cakes:

All purpose flour 2½ cup
Baking powder 1 tsp
Baking soda ½ tsp
Ground cinnamon 1 tsp
Ground ginger 1½ tsp
Ground nutmeg 1 tsp
Salt ½ tsp
Brown sugar, packed 1 cup
Unsalted butter, rm temp. ½ cup
Pumpkin, solidly packed 1½ cup
Egg 1 large
Vanilla extract 1 tsp



  • Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

  • Sift together all dry ingredients from flour to salt. Set it aside for later use.

  • Cream butter before adding brown sugar. Beat them together until just combined. Then stir in pumpkin. Add egg and vanilla extract. Continue beating until well combined.

  • Fold in flour mixture until just incorporated.

  • Drop tablespoonfuls of dough onto prepared baking sheet, spacing about 1 inch apart.

  • Bake for about 15 minutes or until the cakes begin to crack and are firm to touch. Remove and let them cool on baking sheets for about 5 minutes before transferring them to wire racks to cool completely.


    Cream cheese filling

    Cream cheese, rm temp 4 oz.
    Unsalted butter, rm temp. 4 Tbsp
    Confectioners’ sugar 2 cups
    Vanilla extract 1 tsp

  • Beat cream cheese and butter on medium speed until smooth. Slowly blend in confectioners’ sugar, then add vanilla extract. Continue beating on medium speed until creamy and smooth.


  • Spread a tablespoonful of filling on the flat side of one cookie and place another on top to form a sandwich. Continue assembling pumpkin whoopie pies with the remaining cookies and filling.

  • Refrigerate them in airtight containers. Do adjust the amount of confectioners’ sugar to suit your sweet taste. Please let me know weather or not you agree that these pumpkin whoopie pies are delicious for breakfast.