Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Prep 25 mins
Cook 10 mins
Total 35 mins

A dreamy, easy whoopie pie recipe made with creamy maple cream cheese filling sandwiched between pillowy pumpkin cake. The perfect fall dessert to share with friends and family – these Pumpkin Whoopie Pies might just be the best you’ll ever eat!

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’ them, I knew that my next whoopie pie recipe would be these little babies. And I am so glad they were, because my girlfriend took these pumpkin whoopie pies 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!

Yield: 1 batch

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

a white plate filled with four pumpkin whoopie pies

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting are THE fall dessert! Don't miss out on these homemade, piped cookie sandwiches with rich, creamy filling.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes


  • For the Whoopie Pies:
  • 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
  • For the 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


  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 than 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 and beat until combined. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to over-beat 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.


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

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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 345Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 35mgSodium: 202mgCarbohydrates: 47gFiber: 2gSugar: 32gProtein: 3g

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23 Responses
  1. Connie

    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!

  2. Samarie

    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! 😀

  3. Amy

    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.

    1. Jessica


      Good thing I am not a self respecting Mainers! I am a girl from Texas who likes pretty whoopie pies! 🙂


    2. Becca

      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

  4. marla {family fresh cooking}

    These whoopie pies are amazing, love that you piped them – adds an element of elegance and fun!

  5. the urban baker

    I love this shaped cookie. These look delicious. Don’t you just love all the pumpkin recipes out there! So festive!

  6. Lori @ Lemons and Lavender

    These are so much cuter than the standard, run-of-the-mill whoopie pies. You’ve inspired me with your version!

  7. Georgia @ The Comfort of Cooking

    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!

  8. InternetCookingPrincess

    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.

  9. Jessica

    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. 😀

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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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