Pumpkin Whoopie Pies

Posted by Lindsey On 1:05 PM

So there is a pumpkin shortage this year, thankfully my target I shop at has plenty in stock and I have for sure been using it up. I made these today for Ben to take to his coworkers tomorrow. Hopefully they will enjoy them. I tried one and I am kind of glad I am sending them off with Ben, if not they would be gone very fast as I would be eating way too many of them. These are amazing, the cake is moist and the cream in sweet and creamy.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling
from Culinary Concoctions from Peabody


Pumpkin Whoopie Cookies:

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 TBSP cinnamon
1 tsp ground ginger
½ tsp ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp vanilla extract

Maple Syrup Cream Cheese Filling:

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 TBSP maple syrup
1 tsp vanilla


For the Cookies:
Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.

For the Filling:

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.
Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.

To Assemble:

Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.

5 Response to "Pumpkin Whoopie Pies"

  1. Carrie Said,

    Yum, I am headed grocery shopping tonight and hope to not find my store out of pumpkin.


  2. Peabody Said,

    I remember those, they were so good.


  3. Dina Said,

    just had one yesterday from an amish market. delicious. would love to make my own. recipe looks great.


  4. Sara Said,

    Oh my heavens... those look amazing.

    God bless the food blog, for where else can you go and just stare at pictures of delicious food, while someone insists, "No, really. It's so easy!"

    You, my fellow blogger, have a gift.


  5. Gina Said,

    Oh, I have to try these!