Pumpkin Whoopie Pies
These pumpkin whoopie pies are made with soft, spiced pumpkin cookies sandwiched between sweet maple cream cheese filling for an irresistible fall dessert!
Ingredients
Pumpkin Cookies
- 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
Maple Frosting
- 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
Instructions
Pumpkin Cookies
- Prep. Preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
- Combine dry ingredients. In a medium bowl, whisk together 3 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, 1 1/2 Tablespoons cinnamon, 1/2 Tablespoon pumpkin spice, and 1/4 teaspoon ground nutmeg.
- Cream wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, beat together 1 cup granulated sugar, 1 cup brown sugar, and 1 cup vegetable oil. Stir in the 15 ounce can of pumpkin and 1 teaspoon vanilla. Add 2 eggs and mix until combined. Slowly stir in the flour mixture until the batter is smooth.
- Scoop and bake. 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.
- Cool. Remove from oven and let cool 2 minutes before transferring to a cooling rack to cool completely.
Maple Frosting
- Combine ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened butter and 8 ounces cream cheese 1 to 2 minutes, or until thick and creamy. Add 3 cups powdered sugar a little at a time until combined. Stir in 3 Tablespoon maple syrup and 1 teaspoon vanilla smooth.
- Chill. Place frosting in a gallon-sized zip-top bag and place in the refrigerator 30 minutes.
- 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.
- Refrigerate. Store in the refrigerator to firm before serving.
Notes
Quick cookies: Instead of making the cookies above, use this recipe for easy pumpkin cookies with cake mix. Make the frosting and assemble as instructed.
Add-ins: Feel free to mix chocolate chips, chopped walnuts or pecans into the cookie batter for added sweetness and crunch.
Storage: Place the whoopie pies in an airtight container and store in the refrigerator up to 3 days.
Nutrition
Calories: 286kcal, Carbohydrates: 40g, Protein: 3g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 28mg, Sodium: 171mg, Potassium: 123mg, Fiber: 1g, Sugar: 28g, Vitamin A: 4481IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
