Description

Soft, cake-like pumpkin whoopie pies filled with smooth maple cream cheese frosting. This fall dessert combines pumpkin puree, warm spices, brown sugar, and maple syrup in a handheld treat.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 tablespoons pumpkin pie spice
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup vegetable oil
3 cups canned pumpkin puree, chilled
2 large eggs
1 teaspoon vanilla extract
3 cups confectioners’ sugar
1/2 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

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Instructions

Move the oven racks to the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
In a separate large bowl, whisk the granulated sugar, dark brown sugar, and vegetable oil together.
Add the pumpkin puree and whisk until thoroughly combined.
Whisk in the eggs and vanilla extract.
Add the flour mixture to the pumpkin mixture and whisk until fully combined with no flour streaks remaining.
Use a 1 1/2- to 2-tablespoon cookie scoop to portion the batter onto the prepared baking sheets, spacing each portion about 1 inch apart.
Bake one sheet at a time for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes on the baking sheet for about 10 minutes, then transfer them to wire racks to cool completely.
Beat the butter at medium-high speed until smooth and free of lumps.
Add the cream cheese and beat until combined.
Add the confectioners’ sugar, maple syrup, and vanilla extract. Beat until smooth without overmixing.
Refrigerate the filling for about 30 minutes if it feels too loose.
Turn half of the cooled cakes flat side up.
Pipe the filling onto the flat sides of the cakes.
Place the remaining cakes flat side down over the filling and press lightly until the filling reaches the edges.
Add optional sprinkles around the exposed filling.
Refrigerate the assembled whoopie pies for at least 1 hour before serving.

Notes

Use canned pumpkin puree, not sweetened pumpkin pie filling.

Store the whoopie pies in an airtight container in the refrigerator.

Separate stacked layers with parchment paper if needed.

Refrigerated whoopie pies are best within 3 to 4 days.

Wrap each pie individually and freeze in an airtight container for up to 2 months.

Unfilled pumpkin cakes may also be frozen and filled later.

Thaw frozen pies overnight in the refrigerator or at room temperature while still wrapped for about 1 hour.

For make-ahead preparation, bake and freeze the cakes, then fill them shortly before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American