Satisfy your fall sweet tooth with this small batch of Pumpkin Whoopie Pies. Soft, cake-like pumpkin cookies are sandwiched with a maple cream cheese frosting for a perfectly cozy autumn treat.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Maple Cream Cheese Frosting
- Helpful Tips
- Recipe FAQs
- More Pumpkin Desserts to Enjoy!
- Pumpkin Whoopie Pies Recipe
Why you’ll love this recipe
This homemade pumpkin whoopie pies recipe is adapted from a pumpkin cinnamon cookie base. The batter produces a super-soft, cake-like cookie that becomes the perfect whoopie pie when baked a little larger and sandwiched with a maple cream cheese frosting.
These whoopie pies are soft, moist, not overly sweet, and simple to prepare. The maple cream cheese frosting complements the pumpkin flavor, and the finished treats taste great chilled. This small-batch recipe makes seven medium whoopie pies — ideal for a cozy fall dessert.
Ingredients Needed
Below are the ingredients for the pumpkin whoopie pies and the maple cream cheese frosting. Quantities and full instructions are in the recipe card further down.
Pumpkin Whoopie Pies
- All-Purpose Flour. Use your preferred brand for standard results.
- Cinnamon. Adds warm spice; for a bolder profile try a Vietnamese cinnamon.
- Vegetable Shortening. Helps the cookies hold a dome shape and prevents excessive spreading.
- Canned Pumpkin. Use pumpkin puree, not pie filling.
Maple Cream Cheese Frosting
- Cream Cheese. Full-fat cream cheese yields the best texture and flavor.
- Powdered Sugar. Sift before adding to prevent lumps in the frosting.
See the recipe card below for exact measurements and step-by-step instructions.
How to Make the Recipe
Here’s a concise overview of the steps to make these pumpkin whoopie pies. Follow the full recipe card for precise timings and measurements.
Pumpkin Whoopie Pies
1. Whisk the dry ingredients. Combine flour, baking soda, baking powder, cinnamon, and salt; set aside.
2. Cream shortening and sugar. Beat until light and fluffy.
3. Add wet ingredients. Mix in the egg, pumpkin puree, and vanilla until combined.
4. Combine batter. Gradually add the dry mixture to the wet ingredients and mix until just combined.
5. Scoop and bake. Use a medium cookie scoop, place rounds about 2 inches apart, and bake at 350ºF for 15–18 minutes until edges are lightly golden.
6. Cool completely. Transfer cakes to a wire rack and let them cool fully before frosting.
Maple Cream Cheese Frosting
1. Beat cream cheese and butter. Mix until smooth and well combined.
2. Add flavors. Stir in vanilla and maple syrup.
3. Add powdered sugar. Gradually mix in sifted powdered sugar until the frosting reaches the desired consistency. Scrape the bowl as needed.
4. Pipe or spread the frosting. Pipe a ring or spiral of frosting on one cake and sandwich with another. Chill the assembled whoopie pies before serving if desired.
Helpful Tips
- Chill the dough if needed. You can refrigerate the dough for up to 24 hours if you need to delay baking.
- Don’t overcrowd pans. Bake with space between rounds so they can dome without merging.
- Bake ahead. Finished pumpkin cakes keep in a sealed container at room temperature for up to 3 days. Add wax paper between layers to prevent sticking.
- Frosting amount. The frosting recipe yields just enough to fill seven medium whoopie pies.
- Piping options. Use a large piping tip for a generous swirl or spread the frosting with an offset spatula for a rustic look.
- Scale up easily. Double the recipe to make more; consider making smaller cookies if serving a crowd.
- Cool fully before frosting. Frost only when cakes are completely cool or the cream cheese frosting may soften.
Recipe FAQs
For larger whoopie pies use a 3.5-tablespoon scoop to yield roughly 3.5-inch domed cakes. For smaller pies, use a 1.5-tablespoon scoop.
Stored in a tightly sealed container, they will keep up to one week in the refrigerator.
Yes. Wrap each whoopie pie tightly (two layers of plastic wrap recommended) and place in a sealed container or freezer bag. Properly stored, they last about three months in the freezer.
More Pumpkin Desserts to Enjoy!
Pumpkin Cinnamon Cookies
Pumpkin Frosted Fudgy Brownies
Pumpkin Cinnamon Rolls
Easy Pumpkin Cheesecake
If you tried this Pumpkin Whoopie Pies Recipe, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
Pumpkin Whoopie Pies
Ingredients
Pumpkin Whoopie Pies
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/8 tsp Salt
- 1 cup Vegetable Shortening, room temperature
- 1 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1 cup Canned Pumpkin Puree
- 1 tsp Vanilla Extract
Maple Cream Cheese Frosting
- 4 oz Cream Cheese, room temperature
- 2 tbsp Unsalted Butter, room temperature
- 1 tsp Vanilla Extract
- 1/4 cup Maple Syrup
- 2 1/2 cups Sifted Powdered Sugar
Instructions
Pumpkin Whoopie Pies
- Preheat oven to 350ºF and position the oven rack just above center. Line two baking sheets with parchment or silicone mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Using a mixer with the paddle attachment, beat the vegetable shortening and granulated sugar on medium-high until light and fluffy.
- Add the egg, canned pumpkin puree, and vanilla extract; mix until blended, scraping the bowl as needed.
- Switch the mixer to low and gradually add the dry ingredients until just combined.
- Use a 3.4-tablespoon (about 3 1/2-tablespoon) cookie scoop to portion dough about 2 inches apart on the baking sheet. Bake 15–18 minutes at 350ºF until edges are lightly golden.
- Allow cakes to cool on the baking sheet 5–10 minutes, then transfer to a wire rack. Cool completely before frosting.
Maple Cream Cheese Frosting
- Beat cream cheese and unsalted butter on medium-high until smooth. Add vanilla and maple syrup and mix to combine.
- Reduce speed to low and gradually add sifted powdered sugar until well blended. Scrape the sides as needed.
- Pipe or spread frosting onto one cooled cake and sandwich with another. Chill if desired.
- Store assembled whoopie pies in an airtight container in the refrigerator. For freezing, wrap tightly and store up to three months.
Video
Notes
- Adapted from a pumpkin cinnamon cookie recipe.
Nutrition
Carbohydrates: 111 g |
Protein: 6 g |
Fat: 39 g
Nutritional information is an estimate and will vary based on specific ingredients used.