These Pumpkin Banana Bread Whoopie Pies Are Halloween-Ready Jack-o'-Lanterns

I’ve been making a lot of pumpkin recipes lately, but these pumpkin banana bread whoopie pies might be one of the cutest Halloween desserts I’ve tried.

They combine two things I already love: the soft, spiced flavor of pumpkin banana bread and classic whoopie pies. Instead of baking them as regular round cakes, I used my Wilton pumpkin-shaped pan, which gave each one an actual pumpkin shape. Once they cooled, I filled them with a fluffy cream filling and added little jack-o'-lantern faces.

The result is basically a miniature pumpkin banana bread cake sandwich dressed up for Halloween. These would be so cute for a Halloween party, school celebration, fall get-together, or just a fun baking project with kids.

How Pumpkin Banana Bread Became My Favorite Fall Flavor Combo

If you already make banana bread, adding pumpkin is such an easy way to give it a fall twist.

Pumpkin banana bread combines mashed ripe banana with pumpkin purée, and both ingredients help create that soft, moist texture you want in a quick bread. The banana adds sweetness and a little more flavor, while the pumpkin gives the batter its pretty orange color and works perfectly with cinnamon and pumpkin pie spice.

For these whoopie pies, I wanted that same soft pumpkin banana bread texture, but in a form that could be filled and decorated. The biggest difference is simply how they're baked. Instead of putting the batter into a loaf pan, I portioned it into a Wilton pumpkin-shaped baking pan. This makes the cakes flatter and smaller so two pieces can be sandwiched together.

Pumpkin Banana Bread Whoopie Pies

Makes: Approximately 10 to 12 assembled whoopie pies, depending on your pan

Ingredients

For the pumpkin banana bread cakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup pumpkin purée
• 1 large very ripe banana, mashed
• 2 large eggs
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

For the cream filling

• 1/2 cup unsalted butter, softened
• 1 cup marshmallow creme
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons heavy cream or milk, as needed

For decorating

• Black decorating icing or melted chocolate
• Green decorating icing, optional

How to Make Pumpkin Banana Bread Whoopie Pies

Preheat the oven to 350 degrees F and lightly grease your pumpkin-shaped baking pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

In a separate large bowl, combine the pumpkin purée and mashed banana. Add the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla. Whisk until everything is well combined.

Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined. You don't want to overmix the batter because that can make the cakes dense instead of soft and tender.

Spoon the batter into the cavities of your pumpkin pan, filling each about two-thirds full. Depending on the depth of your pan, you may need to experiment slightly with the amount of batter in the first batch.

Bake for approximately 20 - 25 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean. This will depend a lot on the type of pan you use. The one I used required 25 minutes bake time. (This pan is similar, similar, similar). Let the cakes cool in the pan for several minutes before transferring them to a wire rack. Allow them to cool completely before adding the filling.

Make the Whoopie Pie Filling

Beat the softened butter until creamy. Add the marshmallow creme and vanilla and beat again until smooth. Gradually add the powdered sugar. If the filling feels too thick, add heavy cream or milk about a teaspoon at a time until it reaches a thick but spreadable consistency. The filling should be sturdy enough that it doesn't squeeze completely out when you sandwich the cakes together.

Turning These Into Halloween Whoopie Pies With a Jack-o'-Lantern Face

This is the part that makes these so much fun. The Wilton pumpkin pan did most of the work for me because the cakes already came out looking like little pumpkins. Once they were completely cool, I paired two cakes of similar size together.

Turn one pumpkin cake over and spread or pipe a generous layer of filling over the flat side. Place another pumpkin cake on top. Then use black decorating icing or melted chocolate to create jack-o'-lantern eyes and mouths.

You can make every pumpkin look different. Some of mine were happy, some were a little spooky, and you could definitely let kids decorate their own if you're making these for a Halloween activity.

If you want to take them one step further, add a little green icing near the stem.

What's in the Cream Filling That Holds Them Together?

One of the things that separates a whoopie pie from simply putting frosting between two pieces of cake is that classic fluffy filling. I like a marshmallow-based filling here because it's light enough to balance the pumpkin banana cakes but still thick enough to hold the two halves together.

You could also make these with cream cheese frosting. Cream cheese works really well with pumpkin and warm fall spices, so it's an easy alternative if you prefer a richer, slightly tangier filling.

For a cream cheese version, beat together:

• 8 ounces softened cream cheese
• 1/2 cup softened butter
• 3 cups powdered sugar
• 1 teaspoon vanilla

Just make sure you chill cream cheese-filled whoopie pies rather than leaving them sitting out for long periods.

Tips for the Best Pumpkin Banana Bread Whoopie Pies

Use a very ripe banana. Bananas with plenty of brown spots are sweeter and mash more easily into the batter. Make sure you're using pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices and will change the recipe. Don't overfill the pumpkin molds. The batter will rise as it bakes, and you still want to be able to see the pumpkin shape. Let the cakes cool completely before filling them. If they're even slightly warm, the filling can melt and slide out. You can also make the cakes a day ahead and assemble them the next day.

Can I Make These Without a Pumpkin-Shaped Pan?

Absolutely. The pumpkin pan makes them especially cute for Halloween, but you can make the same recipe as traditional round whoopie pies. If you don't have the pan, you can make them like normal whoopie pies with 2 tablespoons scooper. Once cooled, sandwich them with the same filling and decorate the tops with jack-o'-lantern faces. They won't have the molded pumpkin shape, but they'll still have all of that pumpkin banana bread flavor.

How to Store Pumpkin Banana Bread Whoopie Pies

Store the finished whoopie pies in an airtight container. If you're using the marshmallow buttercream filling, they can be stored at room temperature for a short period, but I prefer keeping them refrigerated, especially if I'm making them ahead. If you use cream cheese filling, keep them refrigerated. Let refrigerated whoopie pies sit at room temperature for about 15 to 20 minutes before serving so the cakes and filling can soften slightly.

A Fun Halloween Twist on Pumpkin Banana Bread

I love a Halloween dessert that looks festive without requiring hours of decorating. Using the pumpkin-shaped baking pan makes these look much more complicated than they actually are. You get the cozy flavor of pumpkin banana bread, the fluffy filling of a whoopie pie, and a jack-o'-lantern dessert all in one. And honestly, they're almost too cute to eat. Almost. If you're looking for more easy fall recipes, Halloween desserts, and pumpkin recipes, you can find more of my seasonal favorites on PoshinProgress.com.

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