Why You’ll Love This Recipe
Pumpkin Whoopie Pies are everything you want in a fall treat. The spiced pumpkin cookies are perfectly tender and flavorful, and the maple cream cheese filling is sweet with a hint of rich maple flavor. This recipe offers a balance of sweetness and warmth from the spices, and the combination of textures—fluffy cookies and smooth filling—is simply irresistible. Plus, they’re fun to assemble and can be customized with sprinkles to make them extra festive!
Ingredients
For Pumpkin Cookies:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ tablespoons pumpkin pie spice
1 cup granulated sugar
1 cup dark brown sugar (firmly packed)
1 cup vegetable oil
3 cups canned pumpkin puree (chilled)
2 large eggs
1 teaspoon vanilla extract
For Maple Cream Cheese Filling:
3 cups confectioners’ sugar
½ cup unsalted butter (at room temperature)
8 oz cream cheese (at room temperature)
3 tablespoons maple syrup
1 teaspoon vanilla extract
Optional Garnish:
Sprinkles or jimmies (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make Pumpkin Cookies:
- Preheat the Oven and Prepare Baking Sheets
Move the oven rack to the middle positions and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Mix Dry Ingredients
In a large bowl, whisk together the dry ingredients: flour, salt, baking soda, baking powder, and pumpkin pie spice. - Mix Wet Ingredients
In a separate large bowl, whisk together the granulated sugar, dark brown sugar, and vegetable oil. Add the chilled pumpkin puree and whisk until thoroughly combined. Add the eggs and vanilla extract, whisking until incorporated. - Combine Wet and Dry Ingredients
Sprinkle the dry flour mixture over the wet pumpkin mixture and whisk until fully combined with no streaks of flour remaining. - Scoop and Bake Cookies
Use a cookie scoop (1.5-2 tablespoons capacity) to drop dough onto the prepared baking sheets, spacing them about 1 inch apart.
Bake one cookie sheet at a time for 10-12 minutes or until a toothpick inserted into the center of a cookie comes out clean. - Cool the Cookies
Remove the cookies from the oven and let them cool on the pan for about 10 minutes before transferring them to wire cooling racks to cool completely. Repeat the process for the remaining dough.
Make Maple Cream Cheese Filling:
- Mix the Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter at medium-high speed until smooth and free of lumps.
Add the cream cheese and beat until combined.
Add the confectioners’ sugar, maple syrup, and vanilla extract, and continue to beat until smooth. Be careful not to overbeat, as this can thin out the filling.
If the filling is too loose, place it in the fridge for about 30 minutes to firm up.
Assemble the Whoopie Pies:
- Fill the Whoopie Pies
Turn half of the cooled cookies upside down (so the flat side is facing up). Using a large piping bag fitted with a large circle icing tip, pipe a generous amount of the maple cream cheese filling onto the flat side of the overturned cookies. - Top and Press
Place another cookie, flat side down, on top of the filling. Press down slightly to help the filling spread to the edges of the cookies. - Optional Garnish
If using sprinkles or jimmies, hold each whoopie pie in your hand and sprinkle the garnish into the crack of the whoopie pie, turning it gently until all exposed filling is covered. - Chill Before Serving
Refrigerate the assembled whoopie pies for at least 1 hour before serving. This helps the filling firm up and enhances the flavor.
Servings and Timing
- Servings: 24
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 2 hours 32 minutes
Variations
- Chocolate Chips: Add a handful of chocolate chips to the cookie dough for a chocolatey surprise inside.
- Other Fillings: Swap out the maple cream cheese filling for traditional buttercream or whipped cream cheese frosting.
- Glazed Topping: Instead of using sprinkles, drizzle the whoopie pies with a glaze made of powdered sugar, milk, and maple syrup for an extra touch of sweetness.
Storage/Reheating
- Storage: Store any leftover whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the assembled whoopie pies by placing them in a single layer on a baking sheet and freezing until solid. Then, transfer them to a freezer-safe container or bag for up to 3 months. Thaw before serving.
FAQs
Can I make the pumpkin cookies ahead of time?
Yes, you can make the pumpkin cookies a day or two ahead and store them in an airtight container. Assemble the whoopie pies just before serving.
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, but be sure to chill it first and drain any excess moisture for the best texture.
How do I make sure the cookies don’t spread too much?
Be sure to chill the cookie dough slightly before baking if the dough seems too soft, as this will help them hold their shape.
Can I use a different filling instead of cream cheese?
Yes, you can use a buttercream frosting, whipped cream, or a different flavored filling to suit your taste.
How do I get my whoopie pies to look uniform?
Use a cookie scoop to ensure the cookies are the same size, and pipe a consistent amount of filling onto each cookie.
Can I add nuts to the cookies or filling?
Yes, chopped pecans or walnuts would make a great addition to either the cookies or the filling. Just be sure to fold them in gently.
Can I make mini whoopie pies?
Yes, you can use a smaller cookie scoop to make mini versions of these whoopie pies. Adjust the baking time to around 8-10 minutes.
How can I make my whoopie pies more flavorful?
You can add a pinch of cinnamon or nutmeg to the filling, or experiment with adding a little more maple syrup for a deeper maple flavor.
Can I make these whoopie pies gluten-free?
You can try using a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version of these whoopie pies.
What’s the best way to serve these whoopie pies?
These whoopie pies are best served chilled and can be enjoyed on their own or with a hot drink like coffee, cider, or hot chocolate.
Conclusion
Pumpkin Whoopie Pies are the perfect fall dessert with their tender spiced cookies and creamy maple cream cheese filling. They’re fun to make, delicious to eat, and a festive treat for any occasion. Make these for your next gathering or just to treat yourself to a sweet taste of autumn!
Pumpkin Whoopie Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 24 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Whoopie Pies feature soft, pillowy pumpkin cookies with a creamy maple cream cheese filling, making them a perfect fall dessert. With their balance of sweetness, spices, and smooth texture, they’re a seasonal treat everyone will love.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ tablespoons pumpkin pie spice
1 cup granulated sugar
1 cup dark brown sugar (firmly packed)
1 cup vegetable oil
3 cups canned pumpkin puree (chilled)
2 large eggs
1 teaspoon vanilla extract
3 cups confectioners’ sugar
½ cup unsalted butter (at room temperature)
8 oz cream cheese (at room temperature)
3 tablespoons maple syrup
1 teaspoon vanilla extract
Sprinkles or jimmies (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the dry ingredients: flour, salt, baking soda, baking powder, and pumpkin pie spice.
- In a separate bowl, whisk together the granulated sugar, dark brown sugar, and vegetable oil. Add the chilled pumpkin puree, eggs, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Use a cookie scoop to drop dough onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes or until a toothpick comes out clean.
- Allow cookies to cool on the pan for 10 minutes, then transfer to cooling racks to cool completely.
- For the filling, beat butter and cream cheese together until smooth. Add the confectioners’ sugar, maple syrup, and vanilla extract, beating until smooth. Chill in the fridge for 30 minutes if the filling is too loose.
- Turn half of the cooled cookies flat side up, and pipe the filling onto them. Top with the remaining cookies and press gently to spread the filling to the edges.
- If desired, garnish with sprinkles or jimmies by gently pressing them into the filling.
- Refrigerate the assembled whoopie pies for at least 1 hour before serving.
Notes
For a fun twist, you can add chocolate chips to the cookie dough or swap out the filling for buttercream frosting.
Ensure the cookies are properly chilled before assembling to prevent spreading.
You can make mini whoopie pies by using a smaller cookie scoop and adjusting the baking time to 8-10 minutes.
If the filling is too runny, refrigerate it for 30 minutes to firm up before using.
Store leftover whoopie pies in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 290
- Sugar: 40g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
