Maple Pumpkin Whoopie Pies

Finding the perfect fall dessert that captures all those cozy autumn flavors can be tricky. You want something that feels seasonal and special, but you also don’t want to spend your entire weekend in the kitchen, especially when you’re juggling work deadlines and kids’ soccer games.

These pumpkin whoopie pies are exactly what you need: they’re soft and cake-like with just the right amount of pumpkin spice, easy enough to make on a Sunday afternoon, and they freeze well so you can pull them out whenever a craving hits.

What Kind of Pumpkin Puree Should I Use?

For these whoopie pies, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin that you’ve cooked and pureed yourself. Canned pumpkin has a more consistent texture and moisture content, which is important for getting the right cake-like consistency in your whoopie pies. Make sure you’re buying plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works well, but any pure pumpkin puree will do the trick. The recipe calls for chilled pumpkin, so pop that can in the fridge for a bit before you start baking – this helps the batter hold together better.

Options for Substitutions

These pumpkin whoopie pies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own by mixing 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. You can also just use cinnamon if that’s all you have on hand.
• Dark brown sugar: Light brown sugar works just fine here, or you can make your own dark brown sugar by mixing 1 cup granulated sugar with 2 tablespoons molasses.
• Vegetable oil: Canola oil or melted coconut oil (cooled slightly) work great as substitutes. You can even use melted butter, but let it cool before mixing it in.
• Canned pumpkin puree: Fresh pumpkin puree works too, but make sure it’s well-drained and thick. You can also try sweet potato puree for a different twist, though the flavor will change slightly.
• Cream cheese: For a lighter filling, you can use mascarpone or even substitute half the cream cheese with whipped cream, though the filling will be less stable.
• Maple syrup: Honey or corn syrup can replace the maple syrup, or just add an extra ½ cup of confectioners’ sugar if you don’t have any liquid sweetener.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin whoopie pies is using warm pumpkin puree, which can make your batter too thin and result in flat, spread-out cookies instead of soft, cake-like rounds – always chill your pumpkin puree beforehand for the best texture.

Another common error is overmixing the batter once you add the flour, which can lead to tough, dense cookies rather than the tender treats you’re after, so mix just until the ingredients come together.

For perfectly shaped whoopie pies, use a cookie scoop or spoon to make uniform portions, and don’t forget to let them cool completely before adding the filling – warm cookies will melt your cream cheese frosting and create a messy situation.

Finally, make sure your butter and cream cheese are truly at room temperature before making the filling, as cold ingredients won’t blend smoothly and can result in lumpy frosting that’s difficult to spread.

What to Serve With Pumpkin Whoopie Pies?

These soft, cake-like treats are perfect on their own, but they’re even better with a hot cup of coffee or spiced chai tea that complements all those warm pumpkin pie spices. I love serving them at fall gatherings alongside apple cider or hot chocolate for the kids. If you want to make it a proper dessert spread, try pairing them with vanilla ice cream or a scoop of cinnamon ice cream for an extra indulgent treat. They also make a great addition to any autumn dessert table next to apple crisp or pecan pie.

Storage Instructions

Keep Fresh: These pumpkin whoopie pies are best stored in an airtight container in the refrigerator since they have cream cheese filling. They’ll stay fresh and delicious for up to 5 days. I like to place a piece of parchment paper between layers to keep them from sticking together.

Freeze: You can absolutely freeze these treats for longer storage! Wrap each whoopie pie individually in plastic wrap, then place them in a freezer-safe container for up to 3 months. This makes them perfect for making ahead for parties or when you want a sweet treat later.

Serve: When you’re ready to enjoy frozen whoopie pies, just move them to the fridge and let them thaw for about 2-3 hours. They taste amazing straight from the fridge too – the filling gets nice and firm, which makes them less messy to eat!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5500-6000
• Protein: 40-50 g
• Fat: 220-240 g
• Carbohydrates: 850-900 g

Ingredients

For the cookie portions:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 tbsp pumpkin pie spice
• 1 cup white sugar
• 1 cup packed dark brown sugar
• 1 cup vegetable oil
• 3 cups chilled pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the filling:

• 3 cups powdered sugar
• 1/2 cup unsalted butter, room temperature
• 8 oz cream cheese, softened
• 3 tbsp maple syrup
• 1 tsp vanilla extract

For decoration (optional):

• Sprinkles or jimmies, for garnish

Step 1: Prepare Baking Equipment and Preheat Oven

Arrange an oven rack in the middle position and preheat your oven to 350° F (175° C).

Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.

Step 2: Mix the Dry Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 tbsp pumpkin pie spice

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice until all ingredients are well combined and evenly distributed.

Step 3: Combine the Wet Ingredients

• 1 cup white sugar
• 1 cup packed dark brown sugar
• 1 cup vegetable oil
• 3 cups chilled pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

In a separate large bowl, thoroughly whisk together the white sugar, packed dark brown sugar, and vegetable oil until smooth.

Add the chilled pumpkin puree, and whisk to combine completely.

Then add the eggs and vanilla extract, whisking until the mixture is homogeneous.

Step 4: Combine Wet and Dry Ingredients to Form Dough

• dry mixture from Step 2
• wet mixture from Step 3

Sprinkle the flour mixture (from Step 2) over the pumpkin mixture (from Step 3).

Whisk the mixtures together just until no streaks of flour remain and the batter is smooth.

Be careful not to overmix, which can make the cookies tough.

Step 5: Portion and Bake the Cookies

• cookie batter from Step 4

Using a cookie scoop with a 1.5-2 tablespoon capacity, drop rounds of dough onto the prepared baking sheets, spacing them about 1 inch apart.

Bake one cookie sheet at a time for 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.

Remove from the oven and let the cookies cool on the pan for about 10 minutes.

Transfer them to wire racks to cool completely.

Repeat with remaining dough if needed.

I like to give the cookies plenty of space so they form nice round shapes and don’t stick together.

Step 6: Prepare the Maple Cream Cheese Filling

• 1/2 cup unsalted butter, room temperature
• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 3 tbsp maple syrup
• 1 tsp vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy with no visible lumps.

Add the softened cream cheese and continue beating until well combined.

Gradually add the powdered sugar, then add the maple syrup and vanilla extract.

Beat until the filling is smooth, but be careful not to overbeat it, or it may become too thin.

If the filling seems too loose, place it in the fridge for about 30 minutes to firm up.

For an extra depth of flavor, I like to use pure maple syrup.

Step 7: Assemble and Garnish the Whoopie Pies

• cooled cookies from Step 5
• maple cream cheese filling from Step 6
• sprinkles or jimmies, for garnish

Turn half of the cooled cookies upside down.

Pipe or spread a generous amount of the prepared maple cream cheese filling onto the flat side of each overturned cookie.

Place a second cookie, flat side down, on top of the filling to form a sandwich, gently pressing until the filling extends to the edges.

Repeat with all cookies until you have made all the whoopie pies.

If you’re using sprinkles, hold each whoopie pie and roll or sprinkle the jimmies into the exposed filling until it’s nicely coated.

Refrigerate for at least 1 hour before serving to allow the filling to set.

Maple Pumpkin Whoopie Pies

Delicious Maple Pumpkin Whoopie Pies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4

Calories 5750 kcal

Ingredients

  

For the cookie portions:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 tbsp pumpkin pie spice
• 1 cup white sugar
• 1 cup packed dark brown sugar
• 1 cup vegetable oil
• 3 cups chilled pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the filling:

• 3 cups powdered sugar
• 1/2 cup unsalted butter, room temperature
• 8 oz cream cheese, softened
• 3 tbsp maple syrup
• 1 tsp vanilla extract

For decoration (optional):

• sprinkles or jimmies, for garnish

Instructions

 

• Arrange an oven rack in the middle position and preheat your oven to 350° F (175° C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
• In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice until all ingredients are well combined and evenly distributed.
• In a separate large bowl, thoroughly whisk together the white sugar, packed dark brown sugar, and vegetable oil until smooth. Add the chilled pumpkin puree, and whisk to combine completely. Then add the eggs and vanilla extract, whisking until the mixture is homogeneous.
• Sprinkle the flour mixture (from Step 2) over the pumpkin mixture (from Step 3). Whisk the mixtures together just until no streaks of flour remain and the batter is smooth. Be careful not to overmix, which can make the cookies tough.
• Using a cookie scoop with a 1.5-2 tablespoon capacity, drop rounds of dough onto the prepared baking sheets, spacing them about 1 inch apart. Bake one cookie sheet at a time for 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer them to wire racks to cool completely. Repeat with remaining dough if needed. I like to give the cookies plenty of space so they form nice round shapes and don't stick together.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy with no visible lumps. Add the softened cream cheese and continue beating until well combined. Gradually add the powdered sugar, then add the maple syrup and vanilla extract. Beat until the filling is smooth, but be careful not to overbeat it, or it may become too thin. If the filling seems too loose, place it in the fridge for about 30 minutes to firm up. For an extra depth of flavor, I like to use pure maple syrup.
• Turn half of the cooled cookies upside down. Pipe or spread a generous amount of the prepared maple cream cheese filling onto the flat side of each overturned cookie. Place a second cookie, flat side down, on top of the filling to form a sandwich, gently pressing until the filling extends to the edges. Repeat with all cookies until you have made all the whoopie pies. If you’re using sprinkles, hold each whoopie pie and roll or sprinkle the jimmies into the exposed filling until it’s nicely coated. Refrigerate for at least 1 hour before serving to allow the filling to set.