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!
Pumpkin Spice Filled 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!
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 maple 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.
- 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 bars with cream cheese frosting
- Pumpkin blondies
- Cream cheese pumpkin roll
- Pumpkin streusel coffee cake
Pumpkin Whoopie Pies
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 ground cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 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 extract
- 3 Tablespoons 100% pure maple syrup
- 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.
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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