Pumpkin Whoopie Pies with Maple Cream Cheese Filling

One day when I am on Top Chef Just Desserts, I am totally making these for Bake Shop Wars. Ok, maybe, I actually don’t want to be on Top Chef Just Desserts…because I am not on that talent level, but if I was, I would make these…and I would totally win! These have shown up all over the baking world lately and I kind of didn’t pay attention. I hadn’t made whoopie pies yet and didn’t understand the amazingness. But after my first round of makin’ whoopie pies, I knew that my next whoopie pies would be these little babies. And I am so glad they were, because my girlfriend took them and entered them into a dessert competition at work…and they won it, out of 100 other desserts!

I found that scooping them with an ice cream scoop, like the original recipe said, made for kind of ugly whoopie pies. I could not get them to make even circles…instead I had fat ovals. And then I thought, well what would happen if I piped them? Well what happened, was beautiful whoopie pies!

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Recipe Note: I used the Closed Star Giant Pastry Tip from Bake It Pretty.


  • 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 fresh nutmeg
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, firmly packed
  • 1 cup canola oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract


  • 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


  1. Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk to sugars and oil together.
  3. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Using a large star pastry tip, pipe the dough onto the prepared baking sheets, about 1 inch apart.
  4. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.
  5. For the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
    Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.
  6. To assemble: Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Source: As seen on Culinary Concoctions by Peabody, originally from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito




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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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