Pumpkin Whoopie Pies

5 from 45 votes

Pumpkin Whoopie Pies bring the flavors of fall to this classic treat. Iin the middle is a delicious layer of cream flavored with either maple or vanilla - so good!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: mini whoopie pies

Calories: 184kcal

Author: Chrysa

Ingredients

For Whoopie Pies

3 cups all purpose flour spooned and leveled
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon salt
2 tablespoons cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
½ 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 ½ teaspoon vanilla
2 large eggs room temperature

For Maple Cream Cheese filling:

½ cup 1 stick unsalted butter room temperature
8 oz block cream cheese
2 ½ 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 ¾ 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, ½ 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.

Notes

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.

Nutrition