Neely’s Whoopie Pumpkin Pies: A Southern-Inspired Twist on a Fall Classic

When two beloved dessert icons — whoopie pies and pumpkin pie — come together, magic happens. Enter Neely’s Whoopie Pumpkin Pies, a decadent, handheld treat that blends the soft, cake-like texture of Southern-style whoopie pies with the rich, spiced flavor of traditional pumpkin pie. Inspired by the beloved Neely family of Down Home with the Neelys fame — known for their soulful Southern cooking and warm hospitality — this recipe reimagines the Thanksgiving classic into a portable, crowd-pleasing dessert perfect for fall gatherings, holiday parties, and cozy family nights.

In this comprehensive, SEO-optimized guide, you’ll discover how to make Neely’s Whoopie Pumpkin Pies from scratch — featuring moist pumpkin-spice cookies sandwiched with a velvety pumpkin pie filling that tastes just like the real thing. With step-by-step instructions, pro tips, variations for dietary needs, and insights into the Southern dessert tradition, this 1,800+ word article is designed to help you bake a show-stopping seasonal treat while ranking well for key search terms like “Neely’s whoopie pumpkin pies,” “pumpkin whoopie pie recipe,” “Southern pumpkin desserts,” and “easy fall whoopie pies.”

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What Are Neely’s Whoopie Pumpkin Pies?

Neely’s Whoopie Pumpkin Pies are not your average whoopie pie — they’re a Southern-fusion dessert that marries the best of two worlds:

• The Cookie: Soft, spiced pumpkin cake rounds reminiscent of Southern pumpkin layer cakes.
• The Filling: A smooth, custard-like pumpkin pie filling, spiced with cinnamon, nutmeg, and a hint of vanilla — just like Grandma used to make.

Unlike traditional whoopie pies that use fluffy marshmallow or cream cheese filling, this version uses a cooked pumpkin pie filling that sets into a creamy, sliceable texture — making each bite taste like a mini pumpkin pie without the crust.

These treats are:

• Perfect for Thanksgiving and Halloween
• Ideal for potlucks and bake sales
• Great for meal prep or gifting
• A fun twist on a holiday classic

Named in homage to Pat and Gina Neely, the dynamic duo behind Down Home with the Neelys and their Memphis-style comfort food, this recipe channels their love for bold flavor, family tradition, and Southern hospitality.

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Why This Recipe Is a Must-Make for Fall

Neely’s Whoopie Pumpkin Pies stand out for several reasons:

✅ No Pie Crust to Roll – Skip the hassle of making a flaky crust. These are crustless pumpkin pies in sandwich form.
✅ Portable & Mess-Free – Easy to serve and eat, perfect for parties or on-the-go snacking.
✅ Crowd-Pleasing Flavor – Combines the nostalgia of pumpkin pie with the fun of whoopie pies.
✅ Family-Friendly – Kids and adults alike love the soft texture and sweet spice.
✅ Festive Presentation – Golden-brown cookies with a peek of orange filling make a stunning dessert table addition.

Whether you’re hosting a Friendsgiving, need a unique contribution to a holiday potluck, or want to impress guests with a creative twist on tradition, Neely’s Whoopie Pumpkin Pies deliver big flavor with Southern charm.

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The Southern Baking Tradition Behind the Recipe

The Neely family, known for their Memphis roots and soul food expertise, built their culinary reputation on rich, comforting dishes that bring people together. From fried chicken to banana pudding, their desserts are all about warmth, nostalgia, and bold flavor.

This recipe honors that tradition by:

• Using real pumpkin puree for authentic flavor
• Incorporating warm spices typical of Southern spice cabinets
• Creating a homemade custard filling instead of relying on canned shortcuts
• Emphasizing texture contrast — soft cake vs. creamy center

It’s home cooking at its finest — simple ingredients, big taste, and made with love.

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Neely’s Whoopie Pumpkin Pies Recipe (Step-by-Step)

Makes: 12–14 whoopie pies (24 cookies)

Prep Time: 25 minutes

Cook Time: 10–12 minutes (cookies), 20 minutes (filling)

Chill Time: 2+ hours

Total Time: ~3.5 hours (includes cooling and setting)

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Ingredients

For the Pumpkin Whoopie Cookies:

• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (110g) packed brown sugar
• 1 large egg
• 1 cup (240g) canned pumpkin puree (100% pure)
• 1 tsp vanilla extract

For the Pumpkin Pie Filling (No-Crust Custard):

• 1 cup (240g) canned pumpkin puree
• ⅓ cup (65g) granulated sugar
• 2 tbsp packed brown sugar
• 1 large egg
• 1 large egg yolk
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of salt
• ½ cup (120ml) evaporated milk or heavy cream
• 1 tsp vanilla extract

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Instructions

Step 1: Preheat and Prepare Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: Make the Cookie Dough In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and beat well. Mix in pumpkin puree and vanilla until smooth.

Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.

Step 3: Scoop and Bake Using a cookie scoop, drop 1.5-tbsp portions onto prepared sheets, spacing 2 inches apart. Flatten slightly with damp fingers.

Bake 10–12 minutes until edges are set and a toothpick comes out clean. Cool on pan 5 minutes, then transfer to wire rack to cool completely.

Step 4: Make the Pumpkin Pie Filling In a medium saucepan, whisk together all filling ingredients. Cook over medium heat, stirring constantly, for 8–10 minutes until thickened (coats the back of a spoon). Do not boil.

Strain through a fine-mesh sieve for extra smoothness (optional). Stir in vanilla.

Transfer to a bowl, press plastic wrap directly on surface, and refrigerate for at least 2 hours until chilled and firm.

Step 5: Assemble the Whoopie Pies Flip half the cookies flat-side up. Spoon or pipe a generous dollop (1–2 tbsp) of chilled filling onto each. Top with another cookie, flat-side down, and gently press until filling reaches edges.

Pro Tip: For a bakery-style look, pipe a swirl of filling using a star tip.

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Tips for Success

1. Cool Cookies Completely
   Warm cookies will melt the filling. Patience is key!
2. Chill the Filling Thoroughly
   It should be thick and spreadable, not runny.
3. Use Real Pumpkin Puree
   Never pumpkin pie filling — it’s too sweet and spiced.
4. Don’t Overbake Cookies
   They should be soft and cake-like, not dry.
5. Store Properly
   Keep assembled whoopie pies refrigerated — the custard filling requires it.

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Variations & Dietary Swaps

Gluten-Free:
Use 1:1 GF flour blend and certified GF oats (if adding texture).

Dairy-Free:
Replace butter with coconut oil and use full-fat coconut milk instead of evaporated milk.

Vegan Option (Advanced):

• Use flax egg in cookies
• Substitute butter with vegan margarine
• Replace egg and milk in filling with cornstarch + plant milk custard (simmer 1 cup plant milk + 3 tbsp cornstarch + pumpkin + spices until thick)

Mini Version:
Make bite-sized whoopie pies using a small scoop — bake 8–9 minutes.

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Storage & Shelf Life

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze unfilled cookies up to 3 months. Thaw and fill as needed.
• Do Not Freeze Filled Pies — custard may separate or become watery.

Serve chilled or let sit at room temperature 10 minutes for softer texture.

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Serving Suggestions

• Holiday Dessert Table – Pair with pecan bars and apple crisp.
• Coffee or Chai Pairing – The spices complement warm beverages.
• À La Mode – Add a small scoop of vanilla ice cream for a deconstructed pumpkin pie.
• Gifting – Package in clear bags with orange-and-brown ribbon for fall.

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SEO Optimization Highlights

This article targets high-ranking keywords including:

• Primary: “Neely’s whoopie pumpkin pies,” “pumpkin whoopie pie recipe,” “Southern pumpkin desserts”
• Secondary: “easy fall whoopie pies,” “no-crust pumpkin pie,” “handheld pumpkin desserts”
• Long-Tail: “how to make Neely’s whoopie pumpkin pies,” “best pumpkin whoopie pie with custard filling”

Naturally integrated into headings, body text, and metadata for maximum search visibility.

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Frequently Asked Questions (FAQ)

Q: Can I use store-bought pumpkin pie filling?
A: No — it’s too thick and sweet. Use 100% pure pumpkin puree and make the filling from scratch.

Q: Why is my filling runny?
A: It may not have been cooked long enough or chilled sufficiently. It should thicken as it cools.

Q: Can I make the filling ahead?
A: Yes! Make it 1–2 days in advance and store covered in the fridge.

Q: Can I add whipped cream?
A: Absolutely! Pipe a swirl on top before serving for extra indulgence.

Q: Are these like pumpkin pie?
A: Yes! The filling tastes just like baked pumpkin pie — but without the crust.

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Conclusion: Bring Southern Comfort to Your Table

Neely’s Whoopie Pumpkin Pies are more than just a dessert — they’re a celebration of Southern tradition, fall flavors, and the joy of sharing food with loved ones. With their soft pumpkin cookies and rich, custard-like center, they offer the perfect balance of nostalgia and innovation.

Whether you’re a fan of the Neelys, a pumpkin pie purist, or just looking for a fun new way to enjoy the season, this recipe delivers bold flavor and heartfelt comfort in every bite.

So preheat your oven, channel your inner Southern baker, and create a batch of these irresistible treats. One bite, and you’ll taste the soul of autumn — and the spirit of Southern hospitality.

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