Name: Pumpkin Whoopie Pies with Maple Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all purpose flour; spooned and leveled; 1 teaspoon baking soda; 3/4 teaspoon baking powder; 1 teaspoon salt; 2 tablespoons cinnamon; 1 teaspoon ground ginger; 1 teaspoon all spice; 1/2 teaspoon ground nutmeg; 2 cups dark brown sugar; firmly packed; 1 cup olive oil; 1 – 15 ounce can pumpkin puree (not pumpkin pie filling); 1 1/2 teaspoon vanilla extract; 2 large eggs; room temperature; 1/2 cup (1 stick) unsalted butter; room temperature; 1 – 8 oz. block cream cheese; room temperature; 2 1/2 cups confectioner’s sugar; 2 tablespoons maple syrup; 1 tablespoon vanilla extract

Ingredients

3 cups all purpose flour, spooned and leveled

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon salt

2 tablespoons cinnamon

1 teaspoon ground ginger

1 teaspoon allspice

1/2 teaspoon ground nutmeg

2 cups dark brown sugar, firmly packed

1 cup olive oil

1 (15 ounce) can pumpkin puree (not pumpkin pie filling)

1 1/2 teaspoons vanilla extract

2 large eggs, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 (8 oz) block cream cheese, softened

2 1/2 cups confectioner’s sugar

2 tablespoons maple syrup

1 tablespoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2: In a stand mixer bowl fitted with the paddle attachment, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg until evenly combined.

Step 3: Add the olive oil and dark brown sugar to the dry ingredients and mix on medium speed until fully combined.

Step 4: Add the pumpkin puree and 1 1/2 teaspoons vanilla extract, mixing on medium-low speed until well incorporated.

Step 5: Add eggs one at a time, mixing on medium-low after each addition. Be careful not to overmix the batter.

Step 6: Transfer the batter into a large piping bag fitted with a round tip. Pipe 3/4 to 1 inch rounds onto the prepared baking sheet, leaving space between each as the batter will spread slightly. Tap the baking sheet gently on the counter to flatten slightly.

Step 7: Bake for about 10 minutes. The whoopie pies are done when they spring back to the touch and a toothpick inserted comes out clean.

Step 8: Remove from the oven and let the pies cool on the baking sheet for 10 minutes. Then transfer to a wire rack to cool completely before filling.

Step 9: For the maple cream cheese frosting, beat the softened butter and cream cheese in a stand mixer with the whisk attachment on medium-high speed for 2 minutes until smooth.

Step 10: Gradually add the confectioner’s sugar, 1/2 cup at a time, mixing on low speed until incorporated. Once all sugar is added, increase speed to medium-high and beat for 2 minutes. Scrape the bowl as needed.

Step 11: Add the maple syrup and 1 tablespoon vanilla extract to the frosting and mix on medium-high speed until fully combined.

Step 12: Place the frosting in a piping bag with a round tip. Pipe a dollop onto the flat side of one whoopie pie and sandwich it with another. Gently press together.

Step 13: Chill the assembled whoopie pies in the refrigerator for 30 minutes to an hour to let the frosting set before serving.

Tips & Variations

Use a macaron template under your parchment paper to pipe evenly sized rounds for uniform whoopie pies.

If frosting softens too much, refrigerate for 10-15 minutes before piping to maintain its shape.

Substitute olive oil with vegetable oil or melted coconut oil for a different flavor.

Add a pinch of cloves or cardamom to the spice mix for extra warmth.

Storage

Store the assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10 minutes before serving for the best texture. You can freeze whoopie pies in a single layer wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices that can affect the texture and flavor. Use pure pumpkin puree for best results.

How do I prevent the whoopie pies from spreading too much while baking?

Pipe the batter with enough space between each round and tap the baking sheet gently to flatten batter evenly. Also, chilling the batter briefly before piping can help control spreading.