For the Cakes:

  • 1 cup all-purpose flour
  • ¾ whole-wheat flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ¼ cup canned pumpkin puree
  • 2 tablespoons 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
  • ¼ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt


  1. Preheat the oven to 400° F. Line two large baking sheets with parchment paper and set aside, Whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  2. Combine the sugar, pumpkin, and oil in a large bowl and beat on medium speed until well blended, 1 minute. Add the egg, milk, lemon juice, and vanilla extract and continue to beat until smooth. At low speed, gradually beat in the flour mixture until just combined.
  3. Drop heaping tablespoons of the batter onto the prepared baking sheets, leaving about 2 inches between the cakes. Bake, 1 sheet at a time, about 8 minutes, or until the cakes are puffed and springy to the touch. Cool for 5 minutes on the baking sheet before transferring the cakes to a wire rack. Repeat with the remaining batter. You should make a total of 28 cakes.
  4. For the filling, place the cream cheese, pumpkin, and vanilla extract in a large bowl, and beat at medium speed until blended. Gradually add the  powdered sugar, cinnamon, and salt and beat at low speed until blended. Raise the speed to medium once the sugar is incorporated and continue to beat until creamy.
  5. To assemble, spread 1-¾ tablespoons of the filling on the flat side of half the cakes, and then top with the remaining cakes.

Nutrition Information per Serving (1 whoopie pie):  230 calories, 6g fat (2g saturated), 40g carbohydrate, 2g fiber, 320mg sodium, 5g protein, 30% vitamin A

Recipe submitted by: Liz W eiss, MS, RD and Janice Newell Bissex, MS, RD

Recipe By: Meal Makeover Moms