Pumpkin Whoopie Pies bring the flavors of fall to this classic treat. Wedged in the middle is a delicious layer of maple cream filling – or you can opt for vanilla. Both are SO good!
If you grew up in or visited the Northeast, I bet you’re familiar with a small chocolate cake-like cookie with a creamy middle called a Whoopie Pie! If you’re looking for a twist on that classic chocolate treat that is perfect for fall, it’s these Pumpkin Whoopie Pies.
While we do love a Pumpkin Spice Latte (see our recipe for an Iced Pumpkin Spice Latte), we have a few other favorite pumpkin recipes perfect for fall:
Because I’m all about easy holiday desserts, this Pumpkin Whoopie Pies recipe is right up my pumpkin alley! The basic cookie is full of sugar and spice and lots of everything nice.
Cream cheese filling brings a little tang to the mix. Adding maple syrup is optional, making it versatile for different tastes in the house or at your party. (I suggest making a batch of each to cover your bases!)
Jump to:
⭐ Why You’ll Love this Recipe ⭐
Easy to Make – While the end result looks like it took you forever to make these treats they’re actually quite easy to make and assemble.
Simple Ingredients – All the ingredients can be found in your local grocery store.
Classic Fall Flavor – Pumpkin is always a go-to fall flavor, especially when you add in all the spices that make up a classic pumpkin spice mix.
Versatile – You can make this with the maple cream cheese frosting centers or switch it up to a vanilla frosting by leaving out the maple extract.
🧾 Ingredients Needed
- Flour – Opt for all-purpose aka regular flour.
Dark Brown Sugar – By using dark brown (rather than light brown) your whoopie pies will have a more dark, rich color and a stronger flavor as well. - Pumpkin Puree – Be sure to use 100% pumpkin puree and not pumpkin pie filling. You can also use our homemade pumpkin puree recipe.
- Olive Oil – The oil gives moisture to the cakes. For best results use extra virgin olive oil.
- Pure Vanilla Extract – You’ll get better flavor from pure extract vs. imitation vanilla.
- Maple Extract – Made from the sap of maple trees, maple extract adds a lot of flavor with only a few drops.
- Eggs – Use large eggs that have been brought to room temperature.
- Cream Cheese – Use a brick of cream cheese rather than cream cheese spread. Bring to room temperature before you start.
- Ground Cinnamon – Cinnamon provides a sweet and woody base, defining the classic flavor profile of pumpkin pie spice.
- Ground Ginger – Ginger brings warmth and a subtle kick, complementing the sweetness of cinnamon with a hint of spiciness.
- Ground Nutmeg – This spice adds depth and richness, with a warm and slightly sweet flavor that enhances the overall complexity of the spice mix.
- Allspice – You’ll get an extra kick of flavor with its medley of flavors. infuses a deep, warm aroma and a medley of flavors reminiscent of cinnamon, cloves, and nutmeg, contributing to the robust and well-rounded taste of the pumpkin pie spice.
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
If you prefer a vanilla filling to maple, all you need to do is leave out the maple extract.
If you like nuts, you can roll the edges of your whoopie pies in chopped pecans or walnuts, letting the chopped nuts cling to the creamy filling.
🥣 How to Make
Before you start: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
STEP 1: In a bowl of a stand mixer with the paddle attachment, whisk together flour, baking soda, baking powder, salt, and spices.
Step 2: Add in the oil and brown sugar on medium speed until well combined. Add the pumpkin and vanilla and mix on medium-low until well incorporated. Add eggs, one at a time, mixing on medium-low, and be careful not to over mix.
Step 3: Spoon the batter into a large piping bag fitted with a large round tip. Pipe the batter into 3/4 to 1-inch rounds on the parchment paper-lined cookie sheets.
Step 4: Bake the whoopie pies for 10 minutes. Once fully baked, the pies should spring back when touched and a toothpick inserted in the center should come out clean.
Step 5: Remove the pan from the oven and place it on a cooling rack for 10 minutes. Carefully remove the whoopie pies from the pan and transfer them to a wire rack to cool completely before filling.
Step 6: To assemble the whoopie pies, place a dollop or swirl of maple cream cheese frosting on the flat side of one pie and then top with the flat side of another whoopie pie. Gently press together to create a sandwich.
Step 7: Place the assembled whoopie pies in the refrigerator for 30 minutes to an hour to chill, allowing the frosting to set.
How to Make Maple Cream Cheese Frosting
Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high speed for 2 minutes.
Add the confectioner’s sugar, 1/2 cup at a time, mixing at low speed until incorporated. Once all the sugar has been added, increase the speed to medium-high and mix for two minutes until smooth. Scrape down the sides of the bowl as needed.
Add the maple Add the maple syrup and vanilla. Mix on medium-high speed until incorporated. and vanilla. Mix on medium-high speed until incorporated.
Add the maple syrup and vanilla. Mix on medium-high speed until incorporated.
⭐ Pro Tips ⭐
This recipe calls for canned pumpkin puree, but you can also make your own homemade with our easy Instant Pot Pumpkin Puree Recipe.
Leave a little room between cookies when placing batter on baking sheet as the batter does spread a little. If you need help making them a uniform size, you can use a macaron template mat.
Place frosting in a large piping bag fitted with a large round tip.
If frosting becomes too soft and warm, place it in the refrigerator for 10-15 minutes and then resume filling the whoopie pies.
More Pumpkin Recipes to Try
If you tried this Pumpkin Whoopie Pies Recipe or any other recipe on my site, please please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Pumpkin Whoopie Pies
Ingredients
For Whoopie Pies
- 3 cups all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 2 cups dark brown sugar firmly packed
- 1 cup olive oil
- One 15 ounce can pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoon vanilla
- 2 large eggs room temperature
For Maple Cream Cheese filling:
- 1/2 cup 1 stick unsalted butter room temperature
- 8 oz block cream cheese
- 2 1/2 cups confectioners sugar
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
Instructions
Whoopie Pie Cakes
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a bowl of a stand mixer with the paddle attachment, whisk together flour, baking soda, baking powder, salt, and spices.
- Add in the oil and brown sugar on medium speed until well combined. Add the pumpkin and vanilla and mix on medium-low until well incorporated.
- Add eggs, one at a time, mixing on medium-low, and be careful not to over mix.
- Spoon the batter into a large piping bag fitted with a large round tip.
- Pipe the batter into 3/4 to 1-inch rounds on the parchment paper-lined cookie sheets or use the macaron template as a guide. Leave a little room between cookies as the batter does spread a little.
- Bake the whoopie pies for 10 minutes. Once fully baked, the pies should spring back when touched and a toothpick inserted in the center should come out clean.
- Remove the pan from the oven and place it on a cooling rack for 10 minutes. Carefully remove the whoopie pies from the pan and transfer them to a wire rack to cool completely before filling.
- To assemble the whoopie pies, place a dollop or swirl of maple cream cheese frosting on the flat side of one pie and then top with the flat side of another whoopie pie. Gently press together to create a sandwich.
- Place the assembled whoopie pies in the refrigerator for 30 minutes to an hour to chill, allowing the frosting to set.
Maple Cream Cheese Frosting
- Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high speed for 2 minutes.
- Add the confectioner's sugar, 1/2 cup at a time, mixing at low speed until incorporated.
- Once all the sugar has been added, increase the speed to medium-high and mix for two minutes until smooth. Scrape down the sides of the bowl as needed.
- Add the maple syrup and vanilla. Mix on medium-high speed until incorporated.
- Place frosting in a large piping bag fitted with a large round tip.
Donna says
These look yummy! I love the idea of rolling the edges in chopped nuts.