Pumpkin Whoopie Pies – Two super soft pumpkin spice cookies sandwiched between a delicious and creamy maple frosting. Full of fresh pumpkin flavor and taste absolutely amazing. You’ll be making this pumpkin whoopie pie recipe all season long!
These pumpkin whoopie pies are one of my favorite fall desserts. They have such great pumpkin flavor! I also love to bake pumpkin cream cheese rolls, pumpkin blondies, pumpkin streusel coffee cake and pumpkin bars with cream cheese frosting.
Pumpkin spice whoopie pies
Hello pumpkin season! Oh my, do I have a yummy recipe for you today! These pumpkin whoopie pies with maple frosting are so so yummy! The little touch of maple really takes this pumpkin whoopie pie recipe over the top! They remind me of a cookie I tasted last year in an Amish bakery in Pennsylvania. I was visiting my husband while he was on a rotation there and they were the perfect treat. I was so happy to find a recipe that looked similar to those cookies and give them a try. These pumpkin cookies with cream cheese filling did not disappoint!
I have to say that these pumpkin spice whoopie pies tasted even better the next day! The pumpkin flavor really comes out and they are so light and fluffy. So if you can resist… save a few! Just store them in a container and place them in the refrigerator until the next day! I can’t wait to make this pumpkin whoopie pie recipe again and again this holiday season.
How to make pumpkin whoopie pies
Scroll down for the printable pumpkin whoopie pie recipe.
For the pumpkin cookies:
- Preheat oven to 350°. Then stir together flour, baking powder, baking soda, salt, cinnamon, pumpkin spice and ground nutmeg in a medium size bowl and set aside.
- Next combine sugars and oil in a large bowl. Blend them together and mix in the pumpkin puree and vanilla. Then add the eggs and mix until combined.
- Slowly add the flour mixture to the pumpkin mixture and stir until the batter is smooth.
- Line a baking sheet with baking mat or parchment paper.
- Using a small cookie scoop, place dough onto pan about one inch apart. Bake pumpkin cookies for 10-12 minutes or until a tooth pick comes clean.
- Remove pan from oven and allow to cool for two minutes. Then transfer pumpkin cookies onto a cooling rack and allow to cool for one hour.
For the maple frosting:
- Beat the butter and cream cheese in a large bowl for one to two minutes, or until smooth.
- Add powdered sugar a little at a time, then add the maple syrup and vanilla and beat until nice and creamy.
- Place maple frosting in a gallon size Ziplock bag and then place in the refrigerator for 30 minutes.
Assembling pumpkin whoopie pies:
- Turn the pumpkin cookie upside down and then snip a small corner from the Ziplock bag and pipe the frosting around the bottom of the cookie.
- Place another cookie, flat side down, on top of the frosting. Press down slightly.
- Store pumpkin whoopie pies in the refrigerator to firm before serving.
Do pumpkin whoopie pies need refrigerated?
Yes, place the pumpkin spice whoopie pies in an airtight container and store in the refrigerator. They will keep for up to 3 days.
Can you freeze pumpkin whoopie pies?
Yes, you can freeze pumpkin whoopie pies! Just wrap each whoopie pie individually in foil and store in a freezer bag. They should keep in the freezer for a couple of months. To serve, thaw at room temperature until ready to eat.
Pumpkin Whoopie Pies with Maple Frosting
Ingredients
For the Pumpkin Cookies:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 Tablespoons cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla
- 1 cup vegetable oil
- 29 ounces can pumpkin puree (chilled, not pie filling)
- 2 eggs
For the Maple Frosting:
- 3 cups powdered sugar
- 8 ounces cream cheese (softened)
- 1/2 cup butter (softened)
- 1 teaspoon vanilla
- 3 tablespoons 100% pure maple syrup
Instructions
Pumpkin Cookies:
- Pre-heat oven to 350°F. Line baking sheet with baking mat or parchment paper and set aside.
- In a medium size bowl, stir together flour, baking powder, baking soda, salt, cinnamon, pumpkin spice and ground nutmeg. Set aside.
- In a large bowl, combine sugars and oil. Blend together and then mix in pumpkin and vanilla. Add in eggs and mix until combined. Slowly add the flour mixture to the pumpkin mixture and stir until the batter is smooth.
- Using a small cookie scoop, place dough onto pan about one inch apart. Bake for 10-12 minutes or until a tooth pick comes clean.
- Remove pan from oven and allow to cool for two minutes. Then transfer cookies onto a cooling rack and allow to cool for one hour.
Maple Frosting:
- To make the maple frosting, beat the butter and cream cheese in a large bowl for one to two minutes, or until smooth. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until nice and creamy.
- Place frosting in a gallon size Ziplock bag and place in the refrigerator for 30 minutes.
- To assemble the whoopie pies, turn the cookies upside down. Then snip a small corner from the Ziplock bag and pipe the frosting around the bottom of the cookie. Place another cookie, flat side down, on top of the frosting. Press down slightly. Store pumpkin whoopie pies in the refrigerator to firm before serving.
- Enjoy!
Video
Nutrition
Enjoy!! :D
Made these last night and they are SO good! The maple cream cheese frosting is TO DIE FOR! :)
The maple frosting is my favorite part!! I can’t help but lick the bowl. ;)
Such an amazing way to enjoy pumpkin season!