Description
Pumpkin Whoopie Pies are soft, cake-like pumpkin cookie sandwiches filled with luscious maple cream cheese frosting. Spiced with classic fall flavors and perfect for Halloween parties, Thanksgiving dessert tables, or cozy baking days, these festive treats are the ultimate fall cookie sandwich.
Ingredients
Pumpkin Cookies:
3 cups all-purpose flour (375 g)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2½ tbsp pumpkin pie spice
1 cup granulated sugar (200 g)
1 cup packed dark brown sugar (220 g)
1 cup vegetable oil (240 ml)
3 cups chilled canned pumpkin puree (675 g)
2 large eggs
1 tsp vanilla extract
Maple Cream Cheese Filling:
3 cups confectioners’ sugar (360 g)
½ cup unsalted butter, room temperature (113 g)
8 oz cream cheese, room temperature (226 g)
3 tbsp maple syrup (45 ml)
1 tsp vanilla extract
Sprinkles or jimmies (optional)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Mix dry ingredients: Whisk flour, salt, baking soda, baking powder, and pumpkin pie spice in a medium bowl.
Mix wet ingredients: In a large bowl, whisk sugars and oil. Add pumpkin, eggs, and vanilla; stir until smooth.
Combine: Stir dry ingredients into wet until fully incorporated.
Scoop and bake: Portion batter (1.5–2 tbsp each) onto baking sheets, 1 inch apart. Bake 10–12 minutes until set. Cool 10 minutes on tray, then transfer to racks.
Make filling: Beat butter until creamy. Add cream cheese and beat until smooth. Mix in sugar, maple syrup, and vanilla until fluffy. Chill if too soft.
Assemble pies: Pipe or spoon filling onto half the cookies. Top with remaining cookies to form sandwiches. Add sprinkles if desired.
Chill: Refrigerate for 1 hour before serving to set.
Notes
Chill pumpkin puree for thicker, more stable cookie dough.
Don’t overbake—cookies should be soft and moist.
Filling too loose? Chill before assembling.
Use piping bags for clean filling application.
- Prep Time: 30 minutes
- Cook Time: 12 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: American