Small-Batch Pumpkin Whoopie Pies with Maple Frosting

Treat your fall sweet tooth to this small batch of Pumpkin Whoopie Pies! Tender, flavorful pumpkin cakes are sandwiched around a maple cream cheese frosting, and they're sure to become a favorite!

What makes this recipe special

These homemade pumpkin whoopie pies are an easy twist on my Pumpkin Cinnamon Cookies recipe.

Because the cookies are so soft and cake-like, I figured they'd make excellent whoopie pies. The recipe is nearly identical, with one change: a bigger cookie scoop and a few extra minutes in the oven.

These whoopie pies are soft and moist, not overly sweet, and simple to make. They go beautifully with the maple cream cheese frosting and taste great when chilled. This small batch yields seven medium-sized whoopie pies and is an ideal autumn dessert after dinner!

Enjoy!

What You'll Need

Here is what goes into these pumpkin whoopie pies with maple cream cheese frosting. The bullet points cover the key ingredients that need a bit more explaining.

Pumpkin Whoopie Pies

• All-Purpose Flour. I went with King Arthur, but choose whichever you prefer. I haven't tried this with any other kind of flour.
• Cinnamon. It adds a lovely warmth to the pumpkin. For a richer, more intense flavor, I suggest Vietnamese cinnamon. It's excellent!
• Vegetable Shortening. Some people avoid shortening in baking, but I'd really recommend it here. It helps the whoopie pies form those nice domed tops and keeps them from spreading much in the oven.
• Canned Pumpkin. This recipe calls for plain pumpkin puree, not pumpkin pie filling or pumpkin butter. I like Libby's Organic Canned Pumpkin.

Maple Cream Cheese Frosting

• Cream Cheese. I reach for Philadelphia original, but any brand is fine as long as it's full-fat.
• Powdered Sugar. Sift it before it goes into the frosting mixture.

You'll find exact amounts and step-by-step directions in the recipe card below.

Steps for Making the Recipe

Here's a short overview of how to make these pumpkin whoopie pies. The printable recipe, with US customary or metric measurements, is in the recipe card below.

Pumpkin Whoopie Pies

Step 1. Mix the flour, baking soda, baking powder, cinnamon, and salt together. Set the bowl aside.

Step 2. Cream the shortening and sugar until light and fluffy.

Step 3. Stir in the egg, pumpkin puree, and vanilla extract. Mix until everything is well blended.

Step 4. Slowly stir the dry ingredients into the wet ones. Mix only until the batter comes together.

Step 5. Drop the whoopie pie cake batter onto the baking sheet. Leave 2 inches between each one. Bake for 15-18 minutes at 350ºF.

Step 6. Take them out of the oven and move the cookies to a cooling rack. The cakes need to be fully cool before you frost them.

Maple Cream Cheese Frosting

Step 1. Beat the cream cheese and unsalted butter until smooth and creamy.

Step 2. Mix in the vanilla extract and maple syrup.

Step 3. Add the sifted powdered sugar. Scrape down the bowl's sides as you go.

Step 4. Spread the maple cream cheese frosting on the cooled pumpkin whoopie pie cakes.

Useful Tips

• The dough can be chilled. Since this is technically a cookie recipe, you can refrigerate the dough for up to 24 hours. That comes in handy if you can't bake right away. Keep the dough covered with plastic wrap in the fridge.
• Leave room between the pumpkin cakes. Avoid crowding the baking sheets. I placed six cakes on each sheet so they had space to spread. They'll puff into domes and spread a little, but not by much.
• The cakes can be baked ahead. This is another time-saving option. Store them in a sealed container at room temperature, with wax paper between layers so they don't stick together. They'll stay fresh for up to 3 days in an airtight container. If the tops look a bit moist, leave the lid cracked for a while to let in some air before frosting.
• How much frosting. This maple cream cheese frosting makes just enough to pipe onto all seven whoopie pies.
• Piping. I used a Wilton 8B tip, which is quite large but suited these pumpkin whoopie pies well. Any tip you like will work, or you can spread the frosting with an offset spatula. For smaller whoopie pies, use a smaller tip.
• Doubling is easy. If you're feeding a crowd, you can double both the pumpkin cake recipe and the frosting. For smaller pies, I'd suggest using a 1 1/2-tablespoon cookie scoop.
• Let the cakes cool. Make sure the pumpkin whoopie pie cakes are completely cool before you pipe on the frosting. Otherwise the cream cheese frosting will melt, and nobody wants that.

Frequently Asked Questions

What is the best size cookie scoop to use?

For larger pumpkin whoopie pies, like the ones shown here, use a 3 1/2 tablespoon-size cookie scoop. I used size #16 from Solula, which gives a domed cake about 3 1/2 inches across. For smaller pumpkin whoopie pies, use a 1 1/2 tablespoon-size scoop.

How long will whoopie pies last in the fridge?

In an airtight container, they'll last up to a week in the refrigerator.

Can I freeze whoopie pies?

Yes, these pumpkin whoopie pies freeze very well! You'll need plastic wrap plus a sealed container or freezer bag. I suggest wrapping each one in 2 layers of plastic. When stored properly, they keep for about three months in the freezer. The same method works for my Chocolate Peanut Butter Whoopie Pies and Apple Cider Whoopie Pies too!

If you make these Pumpkin Whoopie Pies or anything else from my website, I'd love for you to leave a star rating and share your thoughts in the comments below. Thanks for stopping by!