Decadent whoopie pies get a healthier makeover with whole wheat flour, pumpkin puree, and significantly less added sugar.
Below is an improved version of classic whoopie pies that keeps the rich, creamy flavor while swapping some ingredients for better-for-you options. They’re fun to make and especially appealing to kids.
Not to date myself, but it feels like just yesterday—spring of 1993—when the Food Network first launched. Over the years I’ve seen plenty of indulgent recipes featured there. When two Boston University graduate students, Cristine and Ashley, interned with me last winter and spring, I gave them a challenge: take some of Food Network’s richer recipes and give them a healthy makeover.
They explored the Food Network site and selected a few recipes to rework, including Neely’s Whoopie Pumpkin Pies. For the whoopie pie “throwdown,” they focused on three goals:
Whoopie Pie Throwdown Mission:
- Replace the stick of butter called for in the cake batter and the half stick in the filling with healthier alternatives
- Swap some all-purpose flour for whole wheat flour
- Preserve the luscious, creamy character of traditional whoopie pies
Throwdown Changes:
- Replace butter in the cakes with a combination of organic canola oil and pumpkin puree
- Substitute part of the all-purpose flour with whole-wheat flour
- Make the filling using 1/3-less-fat cream cheese and add pumpkin for flavor and moisture
The batter is slightly sticky—similar to brownie batter—but it bakes up beautifully every time.
The cream cheese filling is light, fluffy, and balanced—less sweet than a typical butter-based frosting but still indulgent.
- For the Cakes:
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 2 tablespoons organic canola oil
- 1 large egg
- 1 cup 1% low-fat milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the Filling:
- One 8-ounce package 1/3-less-fat cream cheese, softened
- 1/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 to 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Preheat oven to 400°F. Line two large baking sheets with parchment paper. In a medium bowl whisk together all-purpose flour, whole-wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, combine sugar, pumpkin puree, and oil. Beat on medium speed until well blended, about 1 minute. Add the egg, milk, lemon juice, and vanilla; beat until smooth. At low speed, gradually beat in the flour mixture until just combined.
- Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for about 8 minutes, or until the cakes are puffed and springy to the touch. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter. You should have about 28 cake rounds.
- For the filling, beat the cream cheese, pumpkin puree, and vanilla in a large bowl at medium speed until blended. Gradually add powdered sugar (taste after 1/2 cup to decide if you need more), cinnamon, and a pinch of salt; beat at low speed until combined, then increase to medium until creamy and fluffy.
- To assemble, spread about 1¾ tablespoons of filling on the flat side of half the cakes, then top with the remaining cakes to form sandwiches.
Nutrition Comparison
Before the makeover: Calories = 350 · Total Fat = 16 g · Saturated Fat = 10 g
After the makeover: Calories = 230 · Total Fat = 6 g · Saturated Fat = 2 g
If you try this recipe, I’d love to hear how it turns out. I’ve been making these whoopie pies for years and they’re always a hit.
I recently made these Chocolate Pumpkin Whoopie Pies with third-, fourth-, and fifth-graders for a Kids Cooking Green class in Lexington, MA. The kids loved making and eating them—some even supersized their pies!