Satisfy your fall sweet tooth with this small batch of Pumpkin Whoopie Pies. Soft, cake-like pumpkin rounds are sandwiched with a silky maple cream cheese frosting for a cozy seasonal treat that’s easy to make and perfect for sharing.
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 cookie base that yields soft, cake-like rounds ideal for sandwiching. The method is straightforward: prepare a pumpkin-spiced batter, bake into domed cakes, then fill with a maple-flavored cream cheese frosting.
These whoopie pies are soft and moist, moderately sweet, and easy to prep. The maple cream cheese frosting complements the pumpkin spice and chilling them enhances the flavor and texture. This small-batch version makes seven medium whoopie pies — great for a fall dessert or a thoughtful homemade gift.
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 near the bottom.
Pumpkin Whoopie Pies
- All-purpose flour — the structure for the cakes.
- Cinnamon — adds warm spice; use a flavorful cinnamon if you prefer a stronger spice note.
- Vegetable shortening — helps produce domed cakes and limits spreading during baking.
- Canned pumpkin puree — use pumpkin puree (not pumpkin pie filling) for best texture and flavor.
Maple Cream Cheese Frosting
- Cream cheese — full-fat cream cheese yields the creamiest frosting.
- Sifted powdered sugar — sifting prevents lumps and gives a smooth finish.
See the recipe card below for exact quantities and full instructions.
How to Make the Recipe
This is a concise overview of the method. For the full step-by-step recipe with exact measurements, see the recipe card below.
Pumpkin Whoopie Pies
Step 1. Whisk flour, baking soda, baking powder, cinnamon, and salt in a bowl and set aside.
Step 2. Beat shortening and sugar until light and fluffy.
Step 3. Add the egg, pumpkin puree, and vanilla; mix until combined.
Step 4. Gradually mix the dry ingredients into the wet ingredients until just combined to form a batter.
Step 5. Scoop batter onto prepared baking sheets about 2 inches apart. Bake at 350°F for 15–18 minutes until edges are lightly golden.
Step 6. Cool the cakes on a rack; they must be completely cool before frosting.
Maple Cream Cheese Frosting
Step 1. Beat cream cheese and unsalted butter until smooth and well blended.
Step 2. Add vanilla and maple syrup, then mix to combine.
Step 3. With the mixer on low, gradually add sifted powdered sugar until smooth. Scrape the bowl as needed.
Step 4. Pipe or spread frosting onto one cooled cake and sandwich with another. Chill briefly to set if desired.
Helpful Tips
- Chill the dough — the batter can be refrigerated up to 24 hours if you want to bake later; cover tightly.
- Space the cakes — leave room on the baking sheet so the cakes can dome without overcrowding.
- Bake ahead — baked cakes keep in a sealed container at room temperature for up to 3 days; separate layers with wax paper.
- Frosting amount — the maple cream cheese frosting makes enough to fill all seven whoopie pies.
- Piping — use a large tip for medium pies or a smaller tip for smaller pies; an offset spatula works fine too.
- Scale up easily — double the recipe for more whoopie pies and consider a smaller scoop for bite-sized treats.
- Cool completely before frosting — warm cakes will melt the cream cheese frosting, so allow them to cool fully.
Recipe FAQs
For medium whoopie pies like the photos, use a roughly 3.4 tablespoon (about size #16) cookie scoop to get a 3½-inch domed cake. For smaller pies, use a 1½ tablespoon scoop.
Stored in a tightly sealed container, they keep up to one week in the refrigerator.
Yes. Wrap each whoopie pie in two layers of plastic wrap and place in a sealed container or freezer bag. Properly stored, they keep about three months in the freezer.
More Pumpkin Desserts to Enjoy!
Pumpkin Cinnamon Cookies
Pumpkin Frosted Fudgy Brownies
Pumpkin Cinnamon Rolls
Easy Pumpkin Cheesecake
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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
- Position oven rack just above center and preheat oven to 350ºF. Line two baking sheets with parchment or silicone mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Using a mixer with paddle attachment, beat shortening and sugar on medium-high until light and fluffy.
- Add egg, pumpkin puree, and vanilla; mix until blended, scraping the bowl as needed.
- Reduce mixer to low and gradually add dry ingredients until just combined.
- Use a 3.4 tablespoon scoop to portion dough about 2 inches apart on baking sheets. 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 to cool completely before frosting.
Maple Cream Cheese Frosting
- Beat cream cheese and 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 fully incorporated. Scrape the bowl as needed.
- Pipe or spread frosting onto the bottom of one cooled cake and sandwich with another. Chill in an airtight container with layers separated by wax paper. For longer storage, wrap individually and freeze up to 3 months.
Video
Notes
- Adapted from a pumpkin cinnamon cookie recipe to create a whoopie pie with a softer, more cake-like texture.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.