Pumpkin Whoopie Pies with Maple-Cream Cheese Filling

There’s nothing quite like the smell of pumpkin and warm spices filling the kitchen! With fall in full swing, we're sharing a seasonal favorite from Los Angeles Cooking School: Pumpkin Whoopie Pies with Maple-Cream Cheese Filling.

These soft, cake-like pumpkin cookies are sandwiched together with a rich, creamy filling made with cream cheese, maple syrup, and vanilla. They're the perfect treat for Halloween gatherings, Thanksgiving celebrations, or a cozy afternoon at home.

Photo courtesy of Allrecipes.

Pumpkin Whoopie Pies

Yield: 48 whoopie pie

Bake Time: 10–12 minutes

Oven Temperature: 350°F

Ingredients

For the Pumpkin Cookies:

• 3 cups (375 g) all-purpose flour

• 2 tablespoons cinnamon

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground ginger

• ½ teaspoon ground nutmeg

• 1 cup (200 g) granulated sugar

• 1 cup (220 g) dark brown sugar

• 1 cup (218 ml) canola or vegetable oil

• 3 cups (735 g) chilled pumpkin puree (canned pumpkin)

• 2 eggs

• 1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:

• 3 cups (360 g) powdered sugar

• 8 ounces (226.8 g) cream cheese, at room temperature

• 4 ounces (113.4 g) unsalted butter, at room temperature

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

Directions

Step 1: Prepare Your Oven

Preheat your oven to 350°F. Line baking sheets with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Set aside.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the granulated sugar, dark brown sugar, and oil. Add the pumpkin puree and mix thoroughly. Whisk in the eggs and vanilla until combined.

Step 4: Make the Dough

Gradually add the dry ingredients to the pumpkin mixture, whisking until everything is completely combined.

Step 5: Scoop and Bake

Using a small cookie scoop or large spoon, drop rounded, heaping tablespoons of dough onto your prepared baking sheets, spacing them about 1 inch apart.

Bake for 10–12 minutes, until the tops are just beginning to crack and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Step 6: Make the Maple-Cream Cheese Filling

Beat the butter on medium speed until smooth, about 3 minutes. Add the cream cheese and beat until combined, about 2 minutes.

Gradually add the powdered sugar, followed by the maple syrup and vanilla. Beat until smooth and creamy.

Step 7: Assemble Your Whoopie Pies

Turn half of the cooled cookies upside down. Spoon or pipe about a tablespoon of filling onto each one, then top with another cookie, flat side down.

Gently press the cookies together until the filling reaches the edges.

Step 8: Chill and Enjoy!

Refrigerate for about 30 minutes to allow the filling to firm up before serving.

Cook With Us

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