Pumpkin Whoopie Pies
Savor the flavor of fall with these pumpkin whoopie pies. You’ll love the maple cream cheese filling sandwiched between the pumpkin spice cakes.
By Yankee Magazine|Oct 25 2021|
Pumpkin Whoopie Pies
Photo Credit: Heath RobbinsSavor the flavor of fall with these pumpkin whoopie pies, a spin on the traditional chocolate whoopie. You’ll love the maple cream cheese filling sandwiched between the pumpkin spice cakes.
Yield
6 pies
Total Time
20 minutes
For the Cakes:
Ingredients
1 stick unsalted butter at room temperature
1 cup firmly packed light-brown sugar
2 large eggs at room temperature, lightly beaten
1 cup canned pumpkin purée (not pumpkin-pie filling), such as One-Pie brand
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon table salt
1-2/3 cups all-purpose flour
Instructions
Preheat oven to 350° and line two baking sheets with parchment paper.
In a large bowl, cream butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a rubber spatula, fold in flour until just combined.
With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets (for a total of 12 mounds). Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
For the Filling:
Ingredients
8 ounces cream cheese, at room temperature
1/2 stick unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
3/4 cup powdered sugar
1/8 teaspoon table salt
Instructions
In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. Add vanilla, maple syrup, powdered sugar, and salt.
Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.
I am going to be a “rebel”, and bring these for dessert for Thanksgiving. I can taste them already!
Wow, I wrote about pumpkin whoopie pies in my column that will be published next week. They are delicious. Using the maple syrup extract is a terrific idea.
Why do you not have a “pin it” button so we can save this recipe to Pinterest? Thanks!
There is a pin button above the recipe. Just pinned!
I had a recipe from a local (Boston area) newspaper many years ago for Zucchini Whoopie Pies, which was just delicious and it also had walnuts, which would be good in this, also. I lost that recipe many years ago and I’ve been waiting for a cool day to make these yummy treats. I have all the ingredients ready to use! My husband didn’t like the zucchini ones, but I really liked them. I think they had cinnamon in them, too.
what size can pumpkin? help I was just getting ready to make these but don’t know how much pumpkin.
Hi Dawn. The label on the back of the can will give you an accurate measurement of how much puree is inside, but one standard (15 oz) can should be all you’ll need.
Six mounds of batter don’t make six whoopie pies unless you cut the cookie part in half. I think this recipe gives the wrong directions. Drop 12 mounds of batter……Again, unless you cut the “pie” part in half–but one side of the whoopie pie will be flat…not good.
Hi Jane. The directions say to “drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets.” The two baking sheets account for the two sets of 6 mounds each, so you are correct – there will be 12 “cakes” in total. Hope this helps!
SO YUMMY!!!!!!!!
But I did bake the mounds for 20 minutes, they came out Perfect! Thank you
Can the Whoopie Pies be made ahead of time and frozen?
Where can you purchase whopper pies?
I made these pumpkin whoopie pies this past week when I had company, and they are so delicious. They are moist and tasty. The only suggestion I would make is that if you want to taste the maple in the filling, I would add at least 1 more tablespoon of maple syrup.
They are delicious! I did bake them for about 20-25 mns (as previously mentioned) and a few drops of maple extract.
Very good.
Do these need to be refrigerated after assembling? Can you make the frosting the day before, refrigerate it and then assemble day of use?
Can I use fresh pumpkin rather than canned?
How much maple syrup extract?