Pumpkin Whoopie Pies

Share: 

Rate this Recipe: 

Average: 4.5 (20 votes)

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!

Pumpkin Dessert

For the cakes:

Ingredients

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

Instructions

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 mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 to 12 minutes. Transfer to a rack to cool completely
 

For the filling:

Ingredients

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

Instructions

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.

Yield: 

6 pies

Preparation Time

20 Minutes

Total Time

40 Minutes

Preparation Method

Occasions

Category

Course

More Recipes Like This

Reader Comments

Leave a Comment

This may be a stupid question

Submitted by Edward Mark Godshall on October 29, 2019 - 2:52pm

This may be a stupid question, but here goes: Due to the butter and cream cheese elements in the frosting, do these have to be refrigerated?

Refrigerator

The Editors's picture

Submitted by The Editors on October 30, 2019 - 2:26pm

Yes, these bars ought to be kept in the fridge!

I made these today and they

Submitted by Victor Burhans on November 19, 2009 - 9:46pm

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.

FREE BEGINNER'S GARDEN GUIDE!

Sign up for our email newsletter by entering your email address.

BONUS: You’ll also receive our free Beginner Gardening Guide!

The Almanac Webcam

Almanac Headquarters Cam

Visit the Almanac HQ Webcam

Chosen for You from The Old Farmer's Store

Sign up for our email newsletter by entering your email address.

BONUS: You’ll also receive our Almanac Companion newsletter!