Go Back
Print

Pumpkin Whoopie Pies with Maple Cream Filling

Soft, cake-like pumpkin cookies filled with a delicious maple cream cheese filling.

Course Dessert
Servings 15 whoopie pies (will vary depending on how large you make them)

Ingredients

Pumpkin Whoopie Pies

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1-1/2 cups canned pumpkin puree (chilled is best, but not necessary)
  • 1 egg
  • 1/2 teaspoon vanilla extract

Maple Cream Cheese Filling

  • 1/2 cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2-1/2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/8-1/4 teaspoon maple extract

Instructions

Pumpkin Whoopie Pies

  1. Preheat oven to 350ºF.

  2. Line baking sheets with parchment paper.

  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

  4. In another large bowl, whisk the oil, granulated sugar and brown sugar together. Add the pumpkin puree and whisk until combined. Add the egg and vanilla and whisk until combined.

  5. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

  6. Use a small cookie scoop (mine is about 2 tablespoons size) and scoop the dough onto the prepared pans, about an inch apart.

  7. Bake for 10 to 12 minutes, until the cookie center looks dry and a toothpick inserted into the center of a cookie comes out clean.

  8. Remove from the oven and let cookies cool on the pan for a few minutes. Transfer the cookies to a cooling rack to cool completely.

Maple Cream Cheese Filling

  1. In the bowl of an electric mixer, whip the butter and cream cheese on medium high speed until smooth, creamy.

  2. Add in powdered sugar, maple syrup and maple extract (start with 1/8 teaspoon maple extract, add more if desired). Mix together, then beat on medium high speed until smooth and fluffy.

To Assemble the Whoopie Pies

  1. Make sure cookies are no longer warm. Pipe or spread frosting on the flat side of one cookie, almost to the edge. Top with another cookie, flat side pressing against the frosting, to make a sandwich.

  2. Chill sandwich cookies in the fridge for at least 30 minutes. Serve and enjoy. Store leftover cookies in the refrigerator. 

Recipe Notes

I dusted my pumpkin whoopie pies with powdered sugar for the photos, just thought it would look nice. It doesn't make a difference in taste either way, so feel free to do it for looks if you'd like, or not!