This Pumpkin Whoopie Pies with Maple Cream Cheese Frosting recipe is the perfect fall dessert! Perfect for dessert, snack time, and even lunch box goodies!
Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.
Fall Flavors week is here and I am SO pumped about all the amazing recipes I have to share with you this week. I have five new recipes, and we are kicking it off with my amazing Pumpkin Whoopie Pies.
How to Make Pumpkin Whoopie Pies
I started making regular whoopie pies when my kids were little. They loved the chocolate and cream-filled treats. In fact, when they would take them to school, all the kids at lunch wanted to trade for them. My daughter told me she never gave hers up, but the other kids tried SO hard. They were just that good.
This Pumpkin Whoopie Pies recipe uses a lot of spices, but I think that’s what makes them so good.
Whoopie pies are simple to make and can be ready in about 45 minutes from start to finish. The cake batter is made and plopped onto a cookie tray to bake.
This batter is not like a regular cake and has more of a cookie texture.
They only take about 12 minutes to cook. While the cookies cool down, make the maple cream cheese frosting in the center.
Once the cookie is cooled, turn half over, and either pipe or using a butter knife, add some frosting to the center. Top with a cookie and press down to make it stick.
I like to wrap each cookie individually with plastic wrap and then store them in the fridge until ready to eat. You can eat them after about an hour in the fridge.
Monday #FallFlavor Recipes
- Apple Cider Mule from Art of Natural Living
- Caramel Apple Sangria from Our Crafty Cocktails
- Jack Rose Cocktail from Books n' Cooks
Salads, Soups, and Sides
- Apple Cranberry Spinach Salad from Cheese Curd In Paradise
- Chipotle Butternut Squash Mash from A Little Fish in the Kitchen
- Cider Baked Squash from Jolene's Recipe Journal
- Easy Broccoli Cheese Soup from A Kitchen Hoor's Adventures
- Loaded Cauliflower Casserole from Blogghetti
- Black Pepper Pork Tenderloin with Fig Preserves from The Spiffy Cookie
- Easy French Onion Chicken Recipe from Family Around The Table
- Maple Bacon Smoked Sausage from Palatable Pastime
- Air Fryer Apple Crisp from Devour Dinner
- Air Fryer Apple Pie Egg Rolls from An Affair from the Heart
- Caramel Apple Rice Krispies Treats from Hezzi-D's Books and Cooks
- Maple Syrup Pancake Cookies from Karen's Kitchen Stories
- Pumpkin Chocolate Chip Cookies from Best Cookie Recipes
- Pumpkin Dump Cake Recipe from Our Crafty Mom
- Pumpkin Rabdi from Magical Ingredients
For the pumpkin 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 brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
For the maple cream cheese frosting
- 3 cups powdered sugar
- ½ cup butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 350° F. Line two baking sheets with parchment paper.
- Whisk together flour, salt, baking soda, baking powder, and spices; set aside.
- In another bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Add in the eggs and vanilla and mix until combined.
- Mix the flour mixture over the pumpkin mixture and whisk until thoroughly combined.
- Use an ice cream scoop to drop dough onto prepared baking sheets, about 1 inch apart.
- Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
- Remove from the oven and cool on a wire rack to cool completely.
- Repeat until all the batter has been used.
- To make the frosting, beat butter until smooth with no visible lumps. You can use a hand mixer or a KitchenAid mixer.
- Add cream cheese and beat until combined. Add powdered sugar, maple syrup, and vanilla and beat until smooth. To firm the frosting up, set it in the fridge for about 30 minutes.
- To assemble the pies, turn half of the cooled cookies upside down.
- Add some of the filling onto the flat side of overturned cookies.
Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to cookie edges.
- Repeat until all cookies are used.
- Wrap in plastic wrap and then refrigerate for at least 1 hour before serving.
Amount Per Serving: Calories: 345Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 232mgCarbohydrates: 47gFiber: 1gSugar: 32gProtein: 3g