Eggnog Snickerdoodle Whoopie Pies

I love whoopie pies!  Remember my pumpkin whoopie pies?

Last year I made snickerdoodle cookies and frosted them with eggnog frosting.  These whoopie pies were inspired by those cookies.  I put eggnog in the whoopie pie batter and in the filling.  The combination of the cinnamon and nutmeg with the eggnog is so pleasant and oh so delicious!!

Whoopie Pies

  • 3/4 cup unsalted butter (170 grams), softened
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup light brown sugar (110 grams), packed
  • 2 large eggs, room temperature
  • 2/3 cup eggnog (170 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 3 cups all-purpose flour (370 grams)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt

Cinnamon Sugar

  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons cinnamon

Cream Cheese Eggnog Filling

  • 1/2 cup (113 grams) unsalted butter, softened
  • 2 ounces cream cheese – softened
  • 1 teaspoon vanilla extract
  • pinch of fine kosher salt
  • 3 cups powdered sugar (360 grams), sifted
  • 2 tablespoons eggnog (or more as needed)


Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In a small bowl, stir the cinnamon and sugar together until completely combined.  Set aside until ready to use.

Whisk the flour, cinnamon, nutmeg, cream of tartar, baking soda and salt until combined and set aside.

Cream butter and sugars until light and fluffy (3-4 minutes).  Add eggs, eggnog and vanilla and mix until combined.

Add the flour mixture to the wet batter and mix until fully incorporated.

Scoop batter onto prepared baking sheets.  Sprinkle cinnamon/sugar mixture on top.

Bake for 13-15 minutes.  Remove from oven and allow to cool completely on rack.

Prepare the filling by placing the butter, cream cheese and vanilla in a bowl.  Mix until light and fluffy.  Add the confectioners’ sugar and eggnog.  Mix on low speed until incorporated and increase speed and mix until smooth and creamy.  Add more eggnog if needed.

Place some filling on one half, and top with the other half.


Whoopie pies can be stored in an airtight container at room temperature for up to 3 days.  You can freeze whoopie pies by wrapping individually and placing in a storage bag or airtight container.  Remove from freezer and let them come to room before eating.

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!


Pumpkin Whoopie Pies


Who was the originator of the Whoopie Pie?

No one is quite sure where whoopie pies originated.  At least four states, (Maine, New Hampshire, Massachusetts, and Pennsylvania) lay claim to the yummy tidbit.

Some say it was invented by Amish wives, using scraps of cake batter and leftover frosting.  According to legend, the name started when Amish men and children would shout, “Whoopie!”, when these treats were found in their lunch box. 

The first known commercially produced whoopie pies were sold by Labadie’s Bakery in Lewiston, Maine, home of the Farmer’s Almanac, in 1925 (some say 1918).

Maine is also notable for officially acknowledging the third Saturday in June official “Whoopie Pie Day”.  That’s my kind of day:)!!  This day is set aside to celebrate these sweet treats, which happens to be the official state treat…yumm!!

Although it is still a mystery where whoopie pies came from, one thing is clear; you can easily make your own, no matter where you live.

I’ve made chocolate and red velvet whoopie pies in the past.  Both are equally amazing, and I promise these pumpkin whoopie pies are exquisite too!!!

Ingredients for Pumpkin Whoopie Pies (makes 1 dozen)

  • 1 cup brown sugar (170 grams)
  • 1/2 cup vegetable oil (110 grams)
  • 3/4 cup canned pumpkin (180 grams)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (210 grams)
  • 1/2 teaspoon fine kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves

Instructions for Whoopie Pies:

Heat oven to 350° Farenheit.  Line baking sheet with a silicone pad or nonstick parchment paper.

Whisk brown sugar, vegetable oil, canned pumpkin, egg, and extract in a large mixing bowl.


In a separate bowl, stir the dry ingredients together until combined.


Add the dry ingredients to the wet batter and mix until completely combined.

Place batter onto prepared baking sheet using a medium sized scoop (or spoon).  


This recipe makes 24 cakes (12 whoopie pies).  I baked 12 on a baking sheet, and did this twice.



Bake for 10-12 minutes.  Remove from oven and cool completely before filling with cream cheese icing (see recipe below).

Cream Cheese Filling Ingredients:

1/2 cup cream cheese (120 grams)
6 tablespoons unsalted butter, softened (85 grams)
1/2 teaspoon pure vanilla extract
1 1/2 cups sifted powdered sugar (180 grams)

Using a mixer, beat together cream cheese, butter, and vanilla extract at medium speed. Switch to low speed and gradually mix in powdered sugar until combined, then switch to high speed and beat until light and fluffy.

Pipe filling on one of the cakes and top with another cake.  Gently press together.  These whoopie pies are soooo delicious!  They can be eaten immediately or you can store them in an airtight container in the refrigerator.

I hope you make these delectable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see photos of your confections!