Pilgrim Pies - Carolina Country

Pilgrim Pies a.k.a. Pumpkin whoopie pies

4.0/5 rating (4 votes)
Pilgrim Pies

Pumpkin spice and everything nice, that’s what these pies are made of! Enjoy this autumn-themed alternative to the classic whoopie pie.


  • 2 eggs

  • 2 cups light brown sugar

  • 1 cup vegetable oil

  • 1 teaspoon vanilla

  • 1 can (15 ounces) of pumpkin

  • 3 cups all-purpose flour

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 4-ounce cream cheese, softened

  • ½ cup butter, softened

  • 2 teaspoons vanilla

  • 4–5 cups powdered sugar


  1. Preheat oven to 350 degrees and grease a couple of baking sheets.

  2. Beat eggs, brown sugar, oil, pumpkin and vanilla in a bowl until smooth.

  3. In a separate bowl, combine flour, pumpkin spice, baking powder and soda, plus salt.

  4. Add dry ingredients to the wet mixture a half cup at a time, blending until smooth after each addition.

  5. Drop a heaping tablespoon of batter onto a greased sheet and slightly flatten. Bake 8–10 minutes. Cool on rack.

  6. For the filling, beat cream cheese, butter and vanilla together until light and fluffy. Add in the powdered sugar a half cup at a time.

  7. You can use a quart-sized baggie filled with icing. Just cut off the tip of the bag to pipe the filling onto a “pie.” Top with another pie.

Recipe courtesy of

Megan Muldowney Slocum of Raleigh

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4.0/5 rating (4 votes)

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Comments (3)

  • These are delicious but very sweet! Be sure to let the cakes cool before adding the filling or it will melt!

    Tara | September 16, 2019 | reply

  • These have to be refrigerated correct?

    Anita | October 15, 2019 | reply

    • Yes it's best to store the whoopie pies in an airtight container in the refrigerator. They are best eaten within 3 days. Enjoy!

      Carolina Country | October 15, 2019 | reply

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