Dreamy maple cream cheese filling is sandwiched between pillowy rounds of pumpkin cake in these irresistible Pumpkin Whoopie Pies. The perfect fall dessert!
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Why You’ll Love This Pumpkin Whoopie Pies Recipe
- Full of fall flavors. These pumpkin whoopie pies are made with warm fall spices and pumpkin puree for that classic flavor and the maple frosting adds another layer of fall to the dish. Each bite will put you in the mood for crisp leaves and warm, cozy sweaters.
- Cakey and moist. These whoopie pies are moist, light, and completely addictive with a soft cake-like texture.
- The perfect frosting. The maple cream cheese frosting might be my favorite part of this recipe. It’s slightly tangy, ultra-creamy, and just a little sweet.
What You’ll Need
The ingredients for this recipe are simple – as long as you have pumpkin puree, you likely already have everything you need to make these. Scroll down to the recipe card below for measurements.
For the Whoopie Pies
- Flour: I use all-purpose flour in this recipe, but you can substitute a 1:1 gluten-free flour (with xanthan gum) if you prefer (this may change the texture a bit).
- Salt
- Baking Soda and Baking Powder: To lighten the whoopie pie batter and help it rise.
- Spices: To get that pumpkin spice flavor, you’ll need cinnamon, ginger, and nutmeg.
- Brown Sugar: Brown sugar gives the whoopie pies sweetness and a honeyed warmth. Firmly pack the brown sugar into the measuring cup for accuracy.
- Canola Oil: This is my go-to, but you can use any neutral-flavored cooking oil that you like.
- Pumpkin Puree: Chill the pumpkin puree before using it. Make sure to use 100% pumpkin, not canned pumpkin pie filling, which has added sugar, eggs, and other ingredients.
- Eggs: Large, whole eggs bind the batter together.
- Vanilla Extract: Pure vanilla extract or a scraped vanilla bean adds the perfect finishing touch.
For the Maple Cream Cheese Filling
- Powdered Sugar: Also known as confectioners’ sugar, this makes the filling light and fluffy.
- Butter: I use unsalted butter, but you could also use salted butter.
- Cream Cheese: Make sure the cream cheese is at room temperature before you make the frosting.
- Maple Syrup: Pure maple syrup adds the perfect Fall flavor.
- Vanilla: Again, I prefer to use pure vanilla extract, or a scraped vanilla bean.
How to Make Pumpkin Whoopie Pies from Scratch
The process for making these is actually really simple. It’s a lot like baking cookies, and then sticking them together with some homemade frosting. Let’s take a closer look:
- Prep. To begin, set your oven to preheat to 350°F. Line a couple of baking sheets with parchment paper, and set them aside.
- Make the Pumpkin Batter. In a large mixing bowl, whisk the brown sugar and oil together. Next, whisk in the pumpkin puree, followed by the eggs. Sprinkle the dry ingredients and the vanilla over the pumpkin mixture, and whisk again until completely combined. Let the mixture stand for about 10 minutes, to thicken.
- Bake. Using a spoon or a small cookie batter scoop, drop the dough onto the prepared baking sheets by heaping teaspoons, about 1 inch apart. Bake for 10-12 minutes, or until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove them from the oven, and let cool completely on the pan.
- Make the Filling. Using an electric mixer fitted with the paddle attachment beat the butter until it is smooth with no visible lumps. Add the cream cheese, and beat again. Then add the powdered sugar, maple syrup, and vanilla, and beat until smooth. Be careful not to over-beat the filling, or it will lose structure.
- Assemble. Turn half the cooled cookies upside down, and pipe about a tablespoon of filling onto those halves. Top with the remaining cookies, flat side down. Press down slightly so that the filling spreads to the edges of the cookies. Chill the assembled whoopie pies in the refrigerator for about 30 minutes, to firm up, before serving.
Why Didn’t My Whoopie Pies Rise?
The most common issue bakers run into when making whoopie pies is that they don’t rise properly. This typically happens for one of two reasons:
- Overmixing the batter. Mix the batter until the ingredients are just combined. Overmixing leads to a more dense batter which can prevent the whoopie pies from rising.
- The batter is too thin. If the batter is too thin, the whoopie pies will spread instead of rise. Be sure to measure the ingredients correctly, especially the flour.
Tips for Success
My pumpkin whoopie pies may be simple, but there are a few places you could make a mistake. Use these helpful tips to achieve success!
- Spreading: To keep your whoopie pies from spreading and flattening when they bake, try chilling your batter for about 20 minutes before putting the whoopie pies in the oven.
- Even Size: Try to keep all of your whoopie pies the same size, so that you don’t end up with uneven pies.
- Piping Bag: If you don’t have a piping bag, you can use a plastic bag with a corner cut out of it. You may not be able to attach a tip to it, but it does the job!
- Filling Variations: Feel free to change out your filling. Instead of using cream cheese frosting, you could use buttercream, marshmallow frosting, or whatever you like.
- Melting Filling: To ensure that your filling doesn’t melt when piped, make sure that your cookies are fully cooled first. Even a slightly warm whoopie pie can melt homemade frosting!
Proper Storage
- Fridge. Store your pumpkin whoopie pies in an airtight container in the fridge for 7-10 days.
- Freezer. To freeze, wrap each pumpkin whoopie pie in plastic wrap then place them in freezer bags. Freeze for up to 3 months then thaw to room temperature before serving.
Yield: 24 Whoopie Pies
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Dreamy maple cream cheese filling is sandwiched between pillowy rounds of pumpkin cake in these irresistible Pumpkin Whoopie Pies. The perfect fall dessert!
Ingredients
For the Whoopie Pies
- 2 cups brown sugar
- 1 cup canola oil
- 1 ½ cups chilled pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 3 cups powdered sugar
- ½ cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
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Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper, and set aside.
- In a large bowl, mix together the brown sugar and oil. Add in the pumpkin puree and eggs. Beat until well combined.
- Add the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and vanilla to the pumpkin mixture. Mix well. Let the batter rest for 10 minutes to thicken slightly.
- Using a spoon or small cookie batter scoop, place roughly 1 heaping teaspoon of batter evenly on the prepared baking sheets. Bake for 10 – 12 minutes in the preheated oven until the cookies start to slightly crack on the top. Let the cookies cool before assembling the whoopie pie sandwiches.
- To prepare the filling, use an electric mixer or stand mixer with paddle attachment. Beat the butter until smooth, with no lumps remaining. Add the cream cheese and beat until combined. Add in the powdered sugar, vanilla, and maple syrup. Beat until just combined, making sure not to overmix.
- To assemble: After the cookies have cooled, turn half of them upside down on the baking sheet. Fill a piping bag with cream cheese filing, and pipe 1 tablespoon of filling in the center of each upside-down cookie. Gently place the top half of each cookie on the filling. Gently press together, and chill until ready to serve.
Video
Nutrition
Serving: 1, Calories: 336kcal, Carbohydrates: 45g, Protein: 3g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Cholesterol: 35mg, Sodium: 203mg, Fiber: 1g, Sugar: 31g
More Pumpkin Favorites
Looking for more amazing pumpkin recipes? Lucky for you I am pumpkin obsessed! Here are a few of my personal favorites:
- Pumpkin Pie Cheesecake
- Maple Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin Cream Cheese Swirl Muffins
- Maple Glazed Pumpkin Donuts
- Pumpkin Cream Cheese Bread
- Swirled Pumpkin Cheesecake Bars
- The Best Pumpkin Bread
- Pumpkin French Toast Casserole
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These were amazing! My first time making whopper pies for my husband’s birthday. Have you ever made without eggs or egg alternative? I would love to make for thanksgiving but my brother has an egg allergy.
I’m sorry, I personally have not. But I have heard that flax seed meal and water can be a good egg replacement. Good luck! Glad y’all enjoyed them!!
I just made these today and mine turned out flat like pancakes. The only time I have ever had whoopie pies turn out right is to add 1/3 of the oil and just the eggs. Any more liquid and they just bake to pancakes. What am I doing wrong?????? I followed the recipe to a tee.
Hi Margaret! Did you check to make sure your baking soda and baking powder are both active and working?
To test: Place 1 teaspoon baking powder in a cup and add 1/3 cup hot tap water. If it starts to bubble, it’s good to go. If it doesn’t, it’s gone bad. Place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. Just like baking powder, if baking soda doesn’t bubble, it’s old and should be replaced.
Oh, wait, I see it now —–24! Will definitely halve this!
Can I use a Whoopi pie pan with this recipe? They look delicious, and I will definitely try your recipe!!
Sure you can!
These are fantastic. I decided to make them last minute and oh. my. god. I’m not sure how I lived without them. My mom and dad had one before I’d had the chance and immediately after swallowing the first thing they both said was, “Oh wow!”
I would tell you more about how the night unfolded but I think I’m going to sneak back into the kitchen for one more.
Thank you!
YUM! I’ve made those… and loved them.
I made these a few weeks ago, and they are magical! I love how you piped them – so cute!
Love anything pumpkin flavored…
These were so yummy. I didn’t want to have dessert, but when you said pumpkin I had to try them and they were amazing! 😀
They are pretty and pumpkin whoopies are good, but whoopie pies are ugly and messy by nature. Not many self respecting Mainers would pipe them.
I am a self respecting Maine Native and Baker and have never made a ugly whoopie pie in my life. These are fantastic. Sending love from Maine
Amy,
Good thing I am not a self respecting Mainers! I am a girl from Texas who likes pretty whoopie pies! 🙂
Jessica
Jessica,
Do you have to adjust these for higher altitude? I am at 4000 ft and have to adjust most recipes to get them to come out right.
Hi Lisa! I apologize, but I do not know much about baking at higher altitudes as I have only ever lived in the south. I would recommend doing whatever you normally need to do to recipes like this to get them to work. I wish I had better advice! Please come back and share any changes you have to make, hopefully it can help someone else at a higher altitude! 🙂
I love how you piped them. That’s a great idea.
These whoopie pies are amazing, love that you piped them – adds an element of elegance and fun!
Definatly nice looking whoopie pies, great idea to pipe them huh. Go you good thing 🙂
I love this shaped cookie. These look delicious. Don’t you just love all the pumpkin recipes out there! So festive!
Piping those pies was a great idea. They look so pretty!
I love your blog! I can’t believe I haven’t stumbled upon it before. These look amazing!
These are so much cuter than the standard, run-of-the-mill whoopie pies. You’ve inspired me with your version!
I definitely agree that you could win Top Chef Desserts with these little babies, ha ha! That is… if you can keep people around you from eating them all first!
Correction – you’re not bitchy enough OR crazy of your rocker enough. For the sake of humanity, I’m hoping Bravo found the most neurotic pastry chefs in the country. They scare me a little.
I may just have to buy a piping bag just for this… okay, I’ve been wanting piping bags/tips for a while, I just needed an excuse. 😀