Oatmeal Pumpkin Whoopie Pies #PumpkinCan

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Whoopie pies are one of my favorite desserts, but instead of my normal chocolate whoopie pies, I decided to go pumpkin, using none other than Libby’s Pumpkin Puree.Oatmeal Pumpkin Whoopie Pie Recipe from MamaBuzz

Advantages of Using Pumpkin

Yes, it’s spring, but pumpkin is delicious all year long, not just in the fall.Oatmeal Pumpkin Whoopie Pies with Libby's Pumpkin Plus, did you know that pumpkin can be used in place of ingredients like butter to help reduce calories? Mmhm, that’s what I’m talkin’ about. Pumpkin is a superfood; check it out….

  • Pumpkin is a great source of both fiber and Vitamin A; we all know that Vitamin A promotes healthy eye development.
  • Pumpkin can reduce fat in recipes. You can also use pumpkin as a substitute in recipes to reduce calories.
  • Pumpkin can be mixed with jarred or prepared sauces to reduce the sodium per serving amount.

Pumpkin can be used year round too, in all sorts of recipes, not just in those beautiful autumn dishes that we all love to make. Throw a spoonful in a smoothie, in macaroni and cheese, or one of my favorite things to do…. add this superfood as a hidden nutrient in spaghetti sauce or pasta sauce. I love adding hidden veggies and nutrients to our pasta sauce. My kids are catching on to me, but they don’t seem to mind! I’m definitely using pumpkin in our next pasta dish. Have leftover pumpkin? Just store it in the freezer, and you’ll have it for when you next need it.

Pumpkin Whoopie Pies

I love baking, so it seemed only natural to create a sweet pumpkin treat.Oatmeal Pumpkin Cookies These cookies were inspired by a friend’s oatmeal cookie recipe, but the recipe has been totally revamped to make it my own. I hope you enjoy!Oatmeal Pumpkin Whoopie Pie Cookies

Oatmeal Pumpkin Whoopie Pies

Oatmeal Pumpkin Whoopie Pies


  • Whoopie Pie Ingredients:
  • 3/4 cup pumpkin
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 3 cups quick oats
  • Frosting Ingredients:
  • 1 tbsp. butter, melted
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 1/4 cups powdered sugar
  • 4 tbsp. skim milk


  1. Pre-heat oven to 350°. Grease a cookie sheet.
  2. Cream pumpkin and sugars. Add in egg and vanilla, mixing well. Fold in dry ingredients, adding quick oats last. Place by tablespoonful onto prepared cookie sheet, and press with fork. Bake at 350° for 8-12 minutes or until cookies begin to turn golden.
  3. While cookies are baking, mix all ingredients for frosting. After cookies have cooled, sandwich together with thin layer of frosting.
  4. Serve and enjoy!

Pumpkin Can Contest Details

Be sure to visit Pumpkin Can, where you can share your favorite #PumpkinCan fact via Twitter, Facebook, and Pinterest for a chance to win weekly prizes! Prizes include a trip to New York City to hang out with Lo Bosworth!

Libby's photo 09a341e3-a992-48f0-aedc-b8cb5b488a8d_zpsdfc183eb.png

Of course, for more creative pumpkin recipe ideas and pumpkin fun, be sure to follow Libby’s on Facebook, Libby’s on Twitter, and Libby’s on Pinterest.

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7 thoughts on “Oatmeal Pumpkin Whoopie Pies #PumpkinCan”

  1. Oh yeah…this looks great! I just cracked open a of Libby’s canned pumpkin yesterday. Used some canned pumpkin for some banana-pumpkin pancakes for breakfast and the rest for dinner for the 9 month old. It worked out perfectly. Canned pumpkin is definitely a “must have” pantry item in our house.

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