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)

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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