Name: Pumpkin Whoopie Pies
Prep time: 35 min
Cook time: 10 min
Total time: 105 min
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher 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 ounce can pumpkin puree ((chilled, not pie filling)); 2 eggs; 3 cups powdered sugar; 8 ounces cream cheese ((softened)); 1/2 cup butter ((softened)); 1 teaspoon vanilla; 3 Tablespoons 100% pure maple syrup

Two super soft pumpkin spice cookies sandwiched between a delicious and creamy maple frosting. You’ll be making these amazing pumpkin whoopie pies all season long!

I was destined to love this recipe. My soft pumpkin cookies are my all-time favorite fall treat and this dessert takes TWO of those cookies and sandwiches them together with maple cream cheese frosting. Talk about what dreams are made of!

Hello pumpkin season! Oh my, do I have a yummy recipe for you today. These pumpkin whoopie pies are soft, bursting with pumpkin flavor and are sandwiched between a rich cream cheese frosting. The little touch of maple in the frosting really takes them over the top!

I have to say that this dessert 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 recipe again and again this holiday season!

How to make pumpkin whoopie pies

COOKIES. Stir together the flour, baking agents and spices in a medium bowl. In a separate bowl, beat together the sugars and oil. Next mix in the pumpkin and vanilla. Then beat in the eggs until combined. Slowly add the flour mixture to the wet mixture and stir until the dough is smooth. Using a small cookie scoop, scoop the dough onto a lined pan about one inch apart. Bake at 350° for 10 to 12 minutes, or until a toothpick comes clean. Let cool on pan for a few minutes, then transfer to a cooling rack to cool completely.

FROSTING. While the cookies cool, beat together the butter and cream cheese in a large bowl for one to two minutes, or until smooth. Add a little powdered sugar at a time, then add the maple syrup and vanilla and beat until nice and creamy. Transfer the frosting into a gallon size zip lock bag and then place in the refrigerator for 30 minutes.

Assembly

Turn one cookie upside down and then snip a small corner from the zip lock bag with scissors.
Pipe the frosting on the bottom of the cookie (picture above). Don’t pipe all the way to the edges, or else the frosting will drip over.
Place another cookie, flat side down, on top of the frosting. Press down slightly.
Repeat until all whoopie pies are assembled. Then store in the refrigerator to firm before serving.

Storing + freezing

STORE: Place the whoopie pies in an airtight container and store in the refrigerator. They will keep for up to 3 days.

FREEZE: 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.

More delicious pumpkin desserts:

Pumpkin Whoopie Pies

Course: Dessert

Cuisine: American

Keyword: Pumpkin whoopie pies

Prep Time: 35 minutes

Cook Time: 10 minutes

Cool: 1 hour

Total Time: 1 hour 45 minutes

Servings:

Calories: 227

Author: Jamielyn Nye

Two super soft pumpkin spice cookies sandwiched between a delicious and creamy maple frosting. You'll be making these amazing pumpkin whoopie pies all season long!

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Ingredients

For the Pumpkin Cookies:

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher 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 ounce 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:

Preheat 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:

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 zip lock 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 zip lock 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 in the refrigerator to firm before serving.