My Most Requested Recipe

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

We are celebrating Thanksgiving at my sister-in-law’s house this year and I didn’t even have to ask what she wanted me to bring.  

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Sounds amazing, right?  These are my go-to for any fall family gathering.  And as an added bonus, this is one of the few recipes where I actually get to use my lovely Kitchen-Aid stand mixer.  I really feel like Betty Homemaker when I whip these babies up, but they’re not complicated at all.  The best part is, they can be made in advance and refrigerated, so you’re not scrambling around trying to cook something on the day of your event.

I discovered this recipe on browneyedbaker.com, and have made very few tweaks of my own.  The ingredients are perfect as listed, but I found my yield and baking times to be a bit different than hers.  Luckily, the nature of whoopie pies is that they’re very humble and forgiving, so even a semi-hapless cook like myself can easily throw these together.  And if they don’t look perfect, I promise nobody will care.  

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Makes about 24 assembled pies

Prep: 20 min, Cook: 20 min

Ingredients:

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

For the Whoopie Pies:

  • 3 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup canola or vegetable oil
  • 3 cups chilled pumpkin puree (canned pumpkin)
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:

  • 3 cups powdered sugar
  • 8 ounces cream cheese, at room temperature
  • 4 ounces (½ cup) unsalted butter, at room temperature
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350
  2. In a large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.
  3. In another mixing bowl, whisk together granulated sugar, brown sugar, and oil.  Mix in pumpkin puree, then add eggs and vanilla.  Whisk until well combined.
  4. Gradually stir dry ingredients into the wet ingredients until thoroughly combined, but not overmixed.
  5. Take a cookie scoop or large spoon and drop rounded tablespoonfuls of pumpkin mixture onto a cookie sheet layered with parchment paper.
  6. ***Here, the original recipe suggests baking for 10 minutes, but in my oven it took closer to 20 minutes.  Start with 10 and check periodically.  Insert a toothpick into the center of a whoopie pie.  When it’s fully baked, the toothpick should come out clean.
  7. Place cooked whoopie pies on a cooling rack for at least an hour.
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Pumpkin Whoopie Pies with Maple Cream Cheese Filling

While the whoopie pies are baking, you can make your filling.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling
  1. Use an electric mixer to beat butter on medium speed until smooth (2-3 min.)  
  2. Add cream cheese and beat for another 2 min.
  3. Change speed to low and slowly add the powdered sugar until combined.
  4. Add maple syrup and vanilla and mix on medium until filling is smooth
  5. Wait until the whoopie pies have completely cooled, then spoon about 1 tbsp of filling onto the bottom of one pie, and top with another.  Chill for about half an hour before serving.
Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Whenever I make these, I always have a lot more filling than I need for the whoopie pies.  I would suggest halving the filling recipe, but it’s so freaking good that I just save the extra and frost everything for the next several days.  You can put it on banana bread.  Cinnamon rolls.  Pancakes.  Or you can do like I do and eat it with a spoon.  

I’m no professional baker, so please let me know if any part of the recipe needs clarification. You can check out the original recipe here.