An Autumnal Favorite: Pilgrim Pies

One of the work-study students in my office, Shalini, recently brought in a unique snack for the Off-Campus Housing Office to sample…Pilgrim Pies! No, she didn’t bring in crusty pies filled with dismembered pilgrims, etc., but delicious pumpkin whoopie pies. I loved them so much that I just had to have the recipe and make them myself. They were extremely easy to make, coming from someone who does not deem himself a star baker. I brought them into work today and they received RAVE reviews!

Pumpkin Cookies

  • 2 eggs
  • 2 cups light brown sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (15-oz) can pumpkin
  • 3 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Filling/Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 4 to 5 cups confectioners’ sugar (i probably put in about 2 1/2 – 3 cups and the frosting had just the right amount of sweetness. start with less and see how it tastes; just add as you feel necessary)


  1. Heat the oven to 350 degrees. Beat the eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl combine the flour, pumpkin spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
  2. Drop a heaping (a normal size will suffice, otherwise they’ll turn out huge) tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a finger to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.
  3. While the cookies are cooling, prepare the frosting. Beat together the cream cheese, butter and vanilla extract in a bowl until light and fluffy. Mix in the confectioners’ sugar a half cup at a time until the frosting is spreadable.
  4. To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pilgrim Pies.

Here’s the finished product :



One thought on “An Autumnal Favorite: Pilgrim Pies

  1. First of all, I LOVE that they are called “pilgrim pies”, that is so friggin cute! And thank you for sparing us from photos of pilgrim mincemeat 😉 Those pies look amazing and I am totally making them this weekend! So creative.


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