Classic Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Pumpkin Whoopie Pies are a quintessential autumn dessert that brings together the warmth of pumpkin spices and the sweetness of a maple-infused cream cheese filling.

These soft, pillowy cookies are filled with a luscious frosting that adds the perfect creamy contrast to the spiced pumpkin flavor.

Whether you’re making them for a festive occasion or just because, these whoopie pies are sure to impress.

Classic Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Prep Time: 20 minutes

Cook Time: 15 minutes

Cooling Time: 1 hour

Total Time: 1 hour 35 minutes

Savor the flavors of fall with these delightful Pumpkin Whoopie Pies filled with rich maple cream cheese frosting!

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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 chilled pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• ½ cup unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Sprinkles or jimmies for garnish (optional)

Instructions

1. Make the Pumpkin Cookies:

1. Preheat your oven to 350°F and position the oven rack in the middle. Line two baking sheets with parchment paper or silicone baking mats, and set them aside.
2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice until well combined. Set the dry ingredients aside.
3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until fully combined. Add the chilled pumpkin puree and whisk again until the mixture is smooth. Incorporate the eggs and vanilla extract, mixing until everything is well blended.
4. Gradually sprinkle the dry flour mixture over the wet pumpkin mixture, whisking until the ingredients are fully combined and no streaks of flour remain.
5. Using a cookie scoop with a 1.5 to 2-tablespoon capacity, drop portions of the dough onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake each sheet of cookies one at a time for 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.

2. Make the Frosting:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it’s smooth and free of lumps.
2. Add the cream cheese and continue beating until fully combined with the butter. Gradually add the powdered sugar, followed by the maple syrup and vanilla extract. Beat the mixture until it becomes smooth and creamy. Be careful not to overbeat, as this can cause the filling to become too thin. If the frosting is too loose, refrigerate it for about 30 minutes to firm up.

3. Assemble the Whoopie Pies:

1. Once the cookies have cooled completely, turn half of them upside down. Pipe or spread the maple cream cheese frosting onto the flat side of each overturned cookie.
2. Place the remaining cookies on top of the frosted cookies, flat side down, and press gently to spread the filling to the edges.
3. If you wish to add sprinkles for garnish, hold each whoopie pie and roll the edges in sprinkles until the exposed frosting is covered.
4. Refrigerate the assembled whoopie pies for at least 1 hour before serving to allow the filling to set.

FAQs

1. Can I make the whoopie pies ahead of time?
Yes, you can prepare the whoopie pies a day in advance. Store them in an airtight container in the refrigerator, and they will stay fresh for up to three days.

2. Can I freeze the whoopie pies?
Yes, you can freeze the assembled whoopie pies. Wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to two months. Thaw them in the refrigerator before serving.

3. What can I use as a substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/8 teaspoon of cloves.

4. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree can be used, but make sure it is well-drained and chilled before incorporating it into the recipe.

5. How do I prevent the frosting from becoming too thin?
To prevent the frosting from becoming too thin, avoid overbeating the cream cheese and butter mixture. If the frosting still seems too loose, refrigerate it for about 30 minutes before assembling the whoopie pies.