Autumn has arrived — and all the delicious treats that come with it! So start a fire, put on your favorite cozy sweater, and let’s get baking. This simple pumpkin whoopie pie recipe includes maple cream cheese filling.
What Is a Whoopie Pie?
Not to be confused with a whoopie cushion, whoopie pies originated in New England in the 1920s and are two moist cookies with your favorite frosting in between (from chocolate to buttercream). They’re basically a delicious, customizable, creamy cookie sandwich!
Our pumpkin whoopie pie recipe puts a fall twist on this classic treat by incorporating pumpkin puree, maple cream cheese filling, and a collection of delicious spices that you can use throughout the fall and winter months for more festive baking.
Here’s what you’ll need.
Baking Tools Required for Our Pumpkin Whoopie Pie Recipe
- Large mixing bowls
- 2 baking sheets
- Parchment paper
- Cookie scoop
- Stand or handheld mixer
- Large piping bag
- Large circle icing tip
Pumpkin Whoopie Pie Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 ½ tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 cup vegetable oil
- 3 cups chilled pumpkin puree
- 1 teaspoon vanilla extract
Maple Cream Cheese Filling Ingredients
- 3 cups powdered sugar
- ½ cup unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Makes 24 pumpkin whoopie pies.
Pumpkin Whoopie Pie Recipe Instructions
- Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
- Mix together most of your dry ingredients for the cookies, including the flour, salt, baking soda, baking powder, and the pumpkin pie spice using your whisk.
- In another bowl, whisk the sugars and oil together before adding the pumpkin puree. Combine thoroughly and then incorporate the eggs and vanilla until smooth.
- Sprinkle the flour, salt, baking soda, baking powder, and spice mix from the first bowl on top of the pumpkin mixture and whisk until completely combined.
- With your cookie scoop, create 1½ to 2 tablespoon dough balls and position them on the prepared baking sheets approximately 1 inch apart.
- Bake each cookie sheet one at a time, for approximately 10 to 12 minutes.
- Remove them from the oven and cool for around 10 minutes before transferring to a wire rack or cookie plate to cool completely.
Maple Cream Cheese Filling
- Use your stand or handheld mixer to beat the butter until smooth and lump-free. Add in the cream cheese and beat until mixed completely.
- Combine the powdered sugar, maple syrup, and vanilla into the butter and cream cheese mixture until smooth. Be careful not to overbeat. You don’t want your mixture too thin or runny.
- Fill your large piping bag with the cream cheese filling.
Assemble the Whoopie Pies
- Take half of your cooled cookies and flip them onto their backs.
- Using your large pipe bag, pipe the filling onto the flat side of the upside-down cookies. Don’t overfill the cookies. You’ll want the filling to just spread to the edges when you place another cookie on top of the filling.
- Repeat until you’ve turned all of your cookies into whoopie pie sandwiches! Refrigerate one hour before serving, and try to share!
If you want to drink something while you eat your pumpkin whoopie pie recipe you should totally check our mulled wine Crockpot recipe. Easy, fast, delicious!
Featured image via Dennis Wilkinson on Flickr