Two super soft pumpkin spice cookies sandwiched between a delicious maple cream cheese frosting. You’ll be making these amazing pumpkin whoopie pies all season long!
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Easy Pumpkin Sandwich Cookies
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!
If you’re a fan of chocolate whoopie pies then you are absolutely going to love these pumpkin whoopie pies. They are soft, bursting with pumpkin flavor and are sandwiched between a rich and tangy maple cream cheese filling. 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 fall season!
With some traditional baking staples, plus a can of pumpkin, spices and a few more ingredients, you can have freshly baked pumpkin whoopie pies in the comfort of your own kitchen. Below is what you’ll need to get started.
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, granulated sugar, dark brown sugar, baking soda, baking powder, vanilla, eggs and salt.
- Pumpkin: You’ll need a can of 100% pure pumpkin puree (not the pie filling with added sweetener and spices). If you’re feeling ambitious, you can always use homemade pumpkin puree for a fresher flavor.
- Oil: This makes the cookies super moist and tender. Vegetable oil is my preference, but if you’re looking for a healthier option, try coconut oil.
- Spices: A blend of cinnamon, pumpkin pie spice and nutmeg help give these pumpkin whoopie pies their warm, fall taste.
- Frosting: Much like a traditional cream cheese frosting, this maple variation is made with powdered sugar, softened cream cheese, softened butter, vanilla extract and a few Tablespoons of pure maple syrup.
Substitutions and Variations
- Cake mix shortcut: Instead of making the cookies completely from scratch, prepare a batch of easy pumpkin cookies with cake mix. I’m never one to shy away from cake mix cookies when I’m short on time!
- Add-ins: Feel free to mix chocolate chips, chopped walnuts or pecans into the cookie batter for added sweetness and crunch.
- Frosting: Instead of maple, flavor the frosting by making a cinnamon cream cheese frosting or caramel cream cheese frosting. Both taste delicious with pumpkin! Or keep it classic with an easy buttercream or sour cream frosting.
- Just ice the top: Instead of making pumpkin sandwich cookies, you can frost the tops of each cookie, similar to my favorite pumpkin cookies with cream cheese frosting.
How to Make Pumpkin Whoopie Pies
This recipe for pumpkin whoopie pies does take a little more time since we are making both the cookies and frosting from scratch, but it is oh so worth it! Follow the steps below to get started.
- Prepare dough. 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.
- Scoop and bake. Using a small cookie scoop, scoop the dough onto a lined pan about one inch apart. Bake at 350°F 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.
- Make 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-top bag and then place in the refrigerator for 30 minutes.
Assembling the Pumpkin Whoopie Pies
- Turn one cookie upside down and then snip a small corner from the zip-top 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.
- Chill the dough. These are cakier cookies, so the dough might be a bit soft and sticky. To make it easier to work with, chill it in the refrigerator for 15 to 30 minutes before scooping.
- Cool completely. Make sure the cookies have cooled completely before assembling into whoopie pies with the frosting. If they are still warm, the frosting will begin to melt and the cookies won’t stay sandwiched together.
- Let the flavor develop. These pumpkin whoopie pies definitely taste great the day of preparing, however the cookies will develop more flavor and taste even better the next day. So this is a great dessert to prepare the day before serving. Just make sure to store them in the fridge so that the frosting stays fresh.
Don’t worry! You can make your own pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.
According to legend, whoopie pies got their name when Amish men would exclaim, “Whoopie!,” after finding the sandwich-filled treat in their lunchbox.
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.
Love whoopie pie recipes? Try these gingerbread whoopie pies next!
More Delicious Pumpkin Desserts
Pumpkin Whoopie Pies
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ Tablespoons ground cinnamon
- ½ Tablespoon pumpkin pie spice
- ¼ teaspoon ground nutmeg , optional (for extra spice)
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 1 cup vegetable oil , I like to measure just shy of 1 cup
- 15 ounce can pumpkin puree , (not pie filling)
- 2 large eggs
- 3 cups powdered sugar
- 1 (8-ounce) package cream cheese , softened
- ½ cup salted butter , softened
- 1 teaspoon vanilla extract
- 3 Tablespoons 100% pure maple syrup
- Preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and ground nutmeg.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the granulated sugar, brown sugar, and oil. Stir in pumpkin and vanilla. Add eggs and mix until combined. Slowly stir in the flour mixture until the batter is smooth.
- Using a small cookie scoop, scoop dough onto baking sheet, about 1 inch apart. Bake 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool 2 minutes before transferring to a cooling rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese 1 to 2 minutes, or until thick and creamy. Add the powdered sugar a little at a time until combined. Stir in the maple syrup and vanilla smooth.
- Place frosting in a gallon-sized zip-top bag and place in the refrigerator 30 minutes.
- To assemble the whoopie pies, turn 1/2 the cookies upside down. Snip a small corner from the zip-top bag. Pipe the frosting onto a cookie, being careful not to 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 and press down slightly. Repeat with remaining cookies.
- Store in the refrigerator to firm before serving.
- Feel free to mix chocolate chips, chopped walnuts or pecans into the cookie batter for added sweetness and crunch.
- Instead of maple, flavor the frosting by making a cinnamon cream cheese frosting or caramel cream cheese frosting. Both taste delicious with pumpkin! Or keep it classic with an easy buttercream or sour cream frosting.
- Instead of making pumpkin sandwich cookies, you can frost the tops of each cookie, similar to my favorite pumpkin cookies with cream cheese frosting.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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