Pumpkin Whoopie Pies

For the cakes:


1 stick unsalted butter at room temperature
1 cup firmly packed light-brown sugar
2 large eggs, room temperature, lightly beaten
1 cup canned pure pumpkin purée
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon table salt
1-2/3 cups all-purpose flour


Preheat oven to 350°. Line two baking sheets with parchment paper.

In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a spatula, fold in flour.

With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely

For the filling:


8 ounces cream cheese, at room temperature
1/2 stick unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
3/4 cup powdered sugar
1/8 teaspoon table salt


In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. Add vanilla, maple syrup, powdered
sugar, and salt.

Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.

Cooking & Recipes


6 pies

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Preparation Method



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I made these today and they

I made these today and they are absolutely the best tasting pumpkin desert we have ever had. They are really rich and delicious.

Thanks so much for the recipe.