Pumpkin Whoopie Pies: A Fall Favorite with Creamy Maple Filling
Celebrate the essence of autumn with these Pumpkin Whoopie Pies, featuring spiced pumpkin cookies and a rich, creamy maple cream cheese filling. These delightful treats capture the cozy flavors of the season, making them perfect for holiday gatherings, weekend baking projects, or simply as a special treat to spice up your fall menu.
Ingredients
For the Cookies:
- All-Purpose Flour: 3 cups
- Salt: 1 teaspoon
- Baking Soda: 1 teaspoon
- Baking Powder: 1 teaspoon
- Pumpkin Pie Spice: 2 ½ tablespoons
- Granulated Sugar: 1 cup
- Dark Brown Sugar: 1 cup
- Vegetable Oil: 1 cup
- Chilled Pumpkin Puree: 3 cups
- Eggs: 2 large
- Vanilla Extract: 2 teaspoons
For the Filling:
- Unsalted Butter: ½ cup, softened
- Cream Cheese: 8 ounces, softened
- Powdered Sugar: 3 cups
- Maple Syrup: 3 tablespoons
- Vanilla Extract: 1 teaspoon
Directions
- Prepare the Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice; set aside.
- In a separate large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined.
- Mix in the pumpkin puree until smooth, then whisk in the eggs and vanilla until fully incorporated.
- Gradually add the dry ingredients to the pumpkin mixture, whisking until no flour streaks remain.
- Scoop the dough onto the prepared baking sheets, spacing them evenly.
- Bake each sheet one at a time for 10-12 minutes, or until the cookies are set.
- Allow cookies to cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Filling:
- In a mixing bowl, beat the butter and cream cheese until smooth.
- Add powdered sugar, maple syrup, and vanilla extract; beat until smooth and creamy.
- Assemble the Whoopie Pies:
- Turn half of the cookies upside down and pipe or spread the cream cheese filling onto the flat side.
- Top with another cookie, pressing down slightly to spread the filling evenly.
- Chill the assembled whoopie pies in the refrigerator for at least one hour before serving to set the filling.
Serving and Storage
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 32 minutes
- Servings: 12-15 whoopie pies
These Pumpkin Whoopie Pies are not only a festive treat but also a wonderful way to embrace the flavors of pumpkin and spices during the fall season. The creamy, maple-infused filling pairs perfectly with the soft, cake-like texture of the pumpkin cookies, making each bite a delightful experience. Serve them chilled for a refreshing and indulgent dessert that’s sure to please. Enjoy baking and sharing these little bites of autumn joy!
Pumpkin Whoopie Pies
- Total Time: 1 hour 32 minutes (including chilling time)
- Yield: 12-15 1x
Description
Pumpkin Whoopie Pies embody the essence of autumn with their rich, spiced pumpkin cookies and smooth, creamy filling. These delightful treats are as beautiful as they are delicious, with a soft, cake-like texture that perfectly complements the rich cream cheese filling.
Ingredients
Cookies:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ tablespoons Pumpkin Pie Spice
1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
2 teaspoons vanilla extract
Filling:
½ cup unsalted butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, salt, baking soda, baking powder, and Pumpkin Pie Spice; set aside.
In a separate large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined.
Mix in the pumpkin puree until smooth, then whisk in eggs and vanilla until fully incorporated.
Gradually add the dry ingredients to the pumpkin mixture, whisking until no flour streaks remain.
Scoop the dough onto the prepared baking sheets. Bake each sheet one at a time for 10-12 minutes.
Allow cookies to cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
For the filling, beat butter and cream cheese in a bowl until smooth. Add powdered sugar, maple syrup, and vanilla; beat until smooth.
To assemble, turn half of the cookies upside down and pipe the cream cheese filling onto the flat side.
Top with another cookie, pressing down slightly to spread the filling.
Chill assembled whoopie pies in the refrigerator for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes