Pumpkin Whoopie Pies

The Editors
6 pies
Preparation Method
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Our Pumpkin Whoopie Pies are super moist, spiced perfectly, and very seasonal! You can eat the cookies without filling, but we make a maple cream cheese filling, which nicely compliments the flavor of the pumpkin spice cake.

Since they’re individual cakes, Whoopie Pies are perfect for sharing at office parties, family gatherings, feasts, and other social events. Everyone in our office loves this treat! 

Get more pumpkin recipes.

Using garden-fresh pumpkins in your recipes? See how to clean and cook a pumpkin.

For the cakes:

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed brown sugar
2 large eggs, lightly beaten, at room temperature
1 cup canned puréed pumpkin
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-2/3 cups all-purpose flour
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin, spices, vanilla, baking powder, baking soda, and salt. Using a spatula, fold in flour.
  3. With an ice-cream scoop, drop mounds of batter, spaced evenly, onto the prepared baking sheets. Bake about 10 to 12 minutes, until springy to the touch. Transfer to a rack to cool completely.

For the filling:

8 ounces (1 package) cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
3/4 cup powdered sugar
1/8 teaspoon salt
  1. 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.
  2. Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes.
  3. Spread the flat sides of 6 cakes with cream cheese frosting. Top each with another cake.
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The Almanac Chefs

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