Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin cakes sandwiched with a luscious maple cream cheese frosting. Perfect for autumn gatherings or anytime you want a moist, flavorful treat with a creamy filling that complements the warm spices and pumpkin perfectly.
Ingredients
Scale
Whoopie Pies
- 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
Maple Cream Cheese Frosting
- 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
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the whoopie pies don’t stick and bake evenly.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, allspice, and ground nutmeg until fully combined and the spices are evenly distributed.
- Combine Wet Ingredients: Add the olive oil and dark brown sugar to the dry mixture and mix on medium speed until well combined. Then add the pumpkin puree and vanilla extract, mixing on medium-low until incorporated into a smooth batter.
- Add Eggs: Add the eggs one at a time, mixing on medium-low after each addition. Be careful to avoid overmixing to maintain a tender texture for the cakes.
- Portion Batter: Spoon the batter into a large piping bag fitted with a large round tip. Pipe the batter onto the parchment-lined baking sheet into rounds about 3/4 to 1 inch in diameter. Leave space between them as the batter will spread slightly. Gently rap the baking sheet on the counter to flatten the rounds a little.
- Bake the Whoopie Pies: Bake the cakes for 10 minutes. They are done when they spring back to the touch and a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the baking sheet from the oven and place it on a cooling rack for 10 minutes. Then carefully transfer the whoopie pies to a wire rack to cool completely before filling.
- Prepare Maple Cream Cheese Frosting: In a stand mixer fitted with a whisk attachment, beat the room temperature unsalted butter and cream cheese on medium-high speed for 2 minutes until smooth.
- Add Confectioner’s Sugar: Gradually add the confectioner’s sugar, about 1/2 cup at a time, mixing on low speed to incorporate fully. Once all the sugar is added, increase speed to medium-high and beat for 2 minutes more until the frosting is smooth and fluffy. Scrape down the sides of the bowl as needed.
- Add Flavorings to Frosting: Mix in the maple syrup and vanilla extract on medium-high speed until well combined.
- Assemble the Whoopie Pies: Place the maple cream cheese frosting in a large piping bag fitted with a large round tip. Pipe a dollop or swirl of frosting on the flat side of one cooled whoopie pie, then top with the flat side of another pie to form a sandwich. Press gently together.
- Chill the Assembled Pies: Place the assembled whoopie pies in the refrigerator for 30 minutes to 1 hour to chill and allow the frosting to set. If the frosting becomes soft during filling, refrigerate it for 10-15 minutes before continuing.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid unwanted spices and sweetness.
- Room temperature eggs and butter help create a smooth batter and frosting.
- Do not overmix the batter to keep the whoopie pies light and tender.
- The whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow the pies to fully cool before filling to prevent melting the frosting.
- For best piping precision, use a large round tip on your piping bag for both batter and frosting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin whoopie pies, pumpkin desserts, maple cream cheese frosting, fall desserts, easy pumpkin recipes, whoopie pies recipe
