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Pumpkin Whoopie Pies with Maple-Cream Cheese Filling

Pumpkin Whoopie Pies with Maple-Cream Cheese Frosting

My fall baking moods seem to take on themes during certain months. Once September hits, I feel like I need to eat and bake with as many apples as possible. Even though they’re available throughout the fall and winter months, I feel a surge in September. It starts to wane towards the end of the month, and then October hits. For me, October is the month of the pumpkin. I know that Thanksgiving is typical pumpkin pie day, but by then I’m already full-on excited and planning for Christmas, so my pumpkin lust starts early. Plus, October gives us Halloween (pumpkin carving and pumpkin seed roasting!) and, more importantly, it gives us “It’s the Great Pumpkin, Charlie Brown”. I’m a sucker for holiday programming and feel very strongly that I should be baking (or, at the very least, eating) something seasonal during every Charlie Brown special or any of the following: Rudolph (the old school one, with the Land of Misfit Toys), Christmas Vacation, Elf or A Christmas Story. Well, October is only a couple of days away so let’s get moving with these whoopie pies!

You may remember me talking about the whoopie pies vs. gobs nomenclature conundrum when I gabbed about s’mores whoopie pies over the summer, but I’ll lay it out there again. It’s weird for me to call these whoopie pies; I grew up calling all cookies of this type ‘gobs’. It’s regional. It’s Pittsburgh. But I also realize it’s a minority. So no matter what you call these, let’s be clear: you need to make and eat these! To celebrate October, of course. And the pumpkins. And Charlie Brown. The cookie-cakes themselves are soft and light and absolutely packed with spicy, seasonal flavors. Your house will smell like Thanksgiving while these are baking. And paired with a maple cream cheese filling? Heaven. An old colleague of mine shared this recipe with me years ago and I’ve been enjoying them ever since. They should become part of your fall baking rotation too!

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Two years ago: Cream of Mushroom Soup
Three years ago: Cinnamon Rolls

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them)

Prep Time: 15 minutes

Cook Time: 10 to 12 minutes

Total Time: 30 minutes

Ingredients:

For the Whoopie Pies:
3 cups 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 granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

Directions:

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

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

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

(As stated above, this recipe came to me from a friend, but as pointed out from a commenter below, it may also be an adaptation from the book Baked: New Frontiers in Baking. I don't actually own the book, but will likely pick it up in the next few days!)

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228 Responses to “Pumpkin Whoopie Pies with Maple-Cream Cheese Filling”

Comment Pages 1 2
  1. Lauren at KeepItSweet on September 29, 2010 at 5:52 am

    when you make whoopie pies, how do you store them? does the cake come out sticky?

    Reply

    • Michelle on September 29th, 2010 at 2:53 pm

      Hi Lauren, since these have cream cheese frosting, if you won’t be eating them all at one time, I would store them in an airtight container in the refrigerator. Let them come to room temperature before serving. The cake is not sticky.

      Reply

      • Lorraine on October 13th, 2011 at 2:00 pm

        I made these and they were AMAZING…but they cake/cookie was very sticky. I was wondering if I cooked them longer if they would be less sticky. They were definately cooked through, but maybe I didnt keep them in the oven long enough?

        Reply

        • Gloria on October 31st, 2011 at 8:11 pm

          Mine also came out very sticky – every surface I put the Whoopie Pies on would rip pieces of the cookie off. Any way to trouble-shoot?
          I pureed my own pumpkins since I couldn’t find canned pumpkin in Denmark (and tried to address the moisture issue through straining), and also substituted fresh ginger, but otherwise followed the recipe exactly.

          Reply

          • Gloria on October 31st, 2011 at 8:12 pm

            P.S. Super delicious recipe – thanks for posting!

            Reply

          • Michelle on October 31st, 2011 at 8:23 pm

            Hi Gloria, There is definitely more moisture in fresh pumpkins than in canned, so that certainly could have been the issue.

            Reply

          • vicvan on November 17th, 2011 at 11:22 pm

            Gloria see my comment under vicvan, I think it might answer your question.

            Reply

            • Sharlene on October 1st, 2012 at 11:01 am

              I have been searching for your comment on how to rectify the stickiness that has been reported to be a problem…but I can’t find your comment..Please reply..thanks..

          • Kate on November 21st, 2012 at 11:07 pm

            I used fresh pumpkin as well but I made sure to drain thoroughly. Some people have suggested using a fine mesh strainer but that doesn’t get it dry enough for me. I put my cooked and pureed pumpkin in cheesecloth (specifically butter muslin, which is really fine cheese cloth) and squeezed until the pumpkin was very, very dry. For reference; from a 4.5lb pumpkin after straining I got exactly 1 1/2 cups, with about 2 cups of water draining out. For me the cake came out perfectly!

            Reply

      • Roman on July 9th, 2012 at 10:49 pm

        Hi.I’m a kid and I’m 12 and I have a passion for baking.i was just wondering
        1 stick of butter ?
        1 cup of butter ?
        Coz in asia,1 stick is 227 or 250 grams but I heard American butter is 113 per stick.Could you help me?And also,could you post carrot whoopie pies?Oh and how do you make frosting form peaks because my frosting always melts.

        Reply

        • Tilly on July 21st, 2012 at 9:18 pm

          I stick of butter is about 113 grams and 1 cup of butter is about 240 grams

          Reply

    • Lindsay on November 10th, 2010 at 1:24 pm

      I made these whoopie pies and they were AMAZING!!! Everyone raved about them. They are pretty big so I cut them in half when serving. In most cases my guests would ask for the other half.

      Reply

    • vicvan on November 17th, 2011 at 11:19 pm

      Lauren see my comments under vicvan below. I think I can answer your question. Sorry, I’m new at this…

      Reply

    • vicvan on November 17th, 2011 at 11:25 pm

      Lauren see my comments under vicvan, I think I may answer your question.

      Reply

  2. 101 Free Cooking Recipes on September 29, 2010 at 6:57 am

    This looks amazing, I am going to cook this on Friday, I’ll report back and let you know if they looked as good as yours do.

    Reply

  3. Katrina on September 29, 2010 at 7:24 am

    Yum! I am a big October pumpkin girls too, and like you, need to bake with it before Thanksgiving! Isn’t holiday programming just the best?!

    Reply

  4. Tabitha (From Single to Married) on September 29, 2010 at 7:46 am

    I so want one of these for breakfast. Is that wrong? :)

    Reply

  5. Jill Lu on September 29, 2010 at 8:21 am

    Its the big OU/Texas game this weekend…. these might have to part of the watch-party menu. Thanks for the recipe; I haven’t had a recipe of your’s fail me yet!

    Reply

  6. Mandie on September 29, 2010 at 8:45 am

    Whoa. I love you.

    Reply

  7. Heather @ The Single Dish on September 29, 2010 at 9:41 am

    I might just leave work and make these right now! I love anything pumpkin in a baked good, so delicious. So pretty too!

    Reply

  8. Tracy on September 29, 2010 at 9:58 am

    Um, wow. I’m all over these! Plus, I know I’ll get them all to myself because hubby doesn’t like anything maple (I suppose I could be nice, and make a regular cream cheese filling for some of them…I’ll think about it). ;-)

    Reply

  9. Lindsey on September 29, 2010 at 10:11 am

    Yum this is the best recipe for pumpkin whoopie pies. I made these ones last fall and I think I am gonna make them again this week. Just a reminder you might want to post the source from where you got the recipe. I believe the original source is from Peabody’s blog or the book Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. :)

    Reply

    • Michelle on September 29th, 2010 at 10:20 am

      Hi Lindsey, This recipe was actually passed along to me years ago by a friend I worked with who thought I would like it, as she had received it from someone else (friend or mom, I can’t remember). Where the original person in the chain got the recipe, I am not certain. When I make or adapt a recipe that I got from another blog or cookbook I always attribute credit.

      Reply

      • vicvan on November 17th, 2011 at 11:30 pm

        My great aunt was Pennsylvania Dutch (German) and died in her 90′s. I was always told it was a family recipe. She used to make them and so did her mother. Who knows where it actually originated.

        Reply

  10. Barbara | VinoLuciStyle on September 29, 2010 at 10:27 am

    You had me at maple…no wait, maple and cream cheese! I have got to stop looking at blog posts before breakfast, now my bowl of Cheerios pale seriously in comparison…I want one of these please?

    I’m so with you on the seasonal; been big on the apple desserts lately too since I have a tree in my yard but the cooler it gets, the more I start gravitating towards the warmth of dishes with pumpkin. Seriously…mouth is watering!

    Reply

  11. Mary Lynn on September 29, 2010 at 10:33 am

    Can’t wait to try these. Only problem is I have a “Maple Hater” at home. I can get away with it — If he doesn’t know it is in there.

    Reply

    • Tamara on September 29th, 2010 at 2:03 pm

      Mary Lynn:
      I was thinking a plain cream cheese filling would be delish as well.

      Reply

  12. the blissful baker on September 29, 2010 at 10:35 am

    pumpkin, cream cheese, and maple…mmmm such a great flavor combo! these look absolutely delightful!

    Reply

  13. Paula on September 29, 2010 at 10:47 am

    Whoopie for these Whoopie pies. I’ve never had one but now I want to get my Whoopie on!

    Reply

  14. Erin on September 29, 2010 at 10:50 am

    These look HEAVENLY! I totally empathize with seasonal baking that coorelates to seasonal tv specials. It’s been a long-standing tradition in my house that we watch Christmas Vacation while baking Christmas cookies… even if we loop it all day and bake 500 cookies :D

    Reply

  15. Tina from PA on September 29, 2010 at 10:53 am

    Yum…..Pumpkin Gobs!!!!! I also get into the pumpkin thing come October. We are going to the Bloomsburg Fair Fri. and I hope to buy pure Maple syrup there ,then I can make these for the Steelers game Sun!! Thanks for another great recipe !

    Reply

    • Michelle on September 29th, 2010 at 2:56 pm

      Yay for gobs!! And Go Steelers! :)

      Reply

  16. Tania on September 29, 2010 at 11:10 am

    Would the filling be ok if I DON’T add the syrup? I’m not the biggest fan of that flavor.

    Reply

    • Michelle on September 29th, 2010 at 2:57 pm

      Hi Tania, Definitely! A plain cream cheese frosting will be just as good!

      Reply

  17. Liz @ LBBakes on September 29, 2010 at 11:24 am

    I definitely agree with you about starting in October with pumpkin – I’m usually phased to Christmas goodies by the time Thanksgiving rolls around, too!

    Reply

  18. Amanda on September 29, 2010 at 11:42 am

    Yum, yum, yum, I think that pretty much covers it! I could devour one right now!

    Reply

  19. Heather at Multiply Delicious on September 29, 2010 at 11:51 am

    Yum!! That’s all I can say. These look amazing and I wish I had one right now. They are everything I adore about fall baking…pumpkin and maple. Yum!

    P.S. I’m a huge lover of Charlie Brown’s Halloween special…the best!

    Reply

  20. maggy@threemanycooks on September 29, 2010 at 11:58 am

    Wow. I think this recipe was made for me ;) There is just one word. YUM! And Whoopie Pies are so in right now!

    Reply

  21. Susan on September 29, 2010 at 1:04 pm

    This recipe is almost word for word the recipe someone above mentioned. I personally believe that even if it was given to you by someone else, it is STILL someone else’s recipe. And the way you have placed it here makes it seem like you are claiming it as your own. As you have been blogging for quite some time, I am sure you know this, but it is copyright infringement when you do not place the source.

    Reply

    • Tina from PA on September 29th, 2010 at 1:46 pm

      Please people, there are sooo many recipes that have been around for years, that are so similar ,my Mom had a recipe for a Plum cake she made for 60 years I’ve been seeing it all over the blog world ,so is that my Moms recipe and should I tell everyone my Mom should get credit for it ?! Relax people!!!!

      Reply

    • Amber on September 29th, 2010 at 2:41 pm

      Susan, copyright infringement is very different when it comes to recipes. The recipe itself (i.e. ingredients) cannot be copyrighted. It can be patented, but the patent office almost never gives out a patent, and it costs a lot of money.

      So long as you change the wording of the directions, the recipe can be posted by you.

      Regardless of all that, if you’re a regular reader of Michelle’s blog, you would know that she DOES always credit the source if it is from somewhere trackable: be it blog, book, or person. This was passed down from a friend of a friend of a friend, so how on earth would she credit it?

      I’m pretty sure we all make chocolate chip cookies roughly the same way, with roughly the same ingredients. But I use my grandma’s recipe. For all I know, she got it from the chocolate chip bag. But if I post that recipe, I’m crediting my Nanny, not anyone else.

      Reply

  22. Michelle on September 29, 2010 at 1:16 pm

    What a fun snack! Stunning photos!

    Reply

  23. Katy on September 29, 2010 at 3:22 pm

    Yum! I don’t care what you call them, they look delicious! :) I think my son’s parents day out class may need to get sugared up by these for their Halloween party this year, lol.

    Reply

  24. RavieNomNoms on September 29, 2010 at 3:59 pm

    good heavens! Those look so outstanding!!

    Reply

  25. Joy on September 29, 2010 at 4:07 pm

    I have yet to have awhoopie pie. Yours looks so good.

    Reply

  26. Amanda @ bakingwithoutabox on September 29, 2010 at 4:30 pm

    I love it. We need to eat these whoopie pies to preserve Halloween and fall. Sort of the Grease 2 “do it for your country” approach! Lol. I wouldn’t need any special sort of initiative to dive into these. They look great!

    Reply

  27. Amalia on September 29, 2010 at 5:14 pm

    Yum Yum Yum! heaven indeed (: These look wonderful and so soft and comforting. I adore your site, thanks for everything!

    -Amalia

    Reply

  28. Belinda @zomppa on September 29, 2010 at 5:41 pm

    Hello, fall! Wonderful way to celebrate both whoopie pies and the fall!

    Reply

  29. Pip on September 29, 2010 at 6:06 pm

    These look fantastic. Just got a couple of questions – I’m living in New Zealand and we can’t get pumpkin puree in a can … can I just cook some pumpkin and stick it in my blender until it’s smooth, or are there spices etc added to the can too? Also, is it ok to substitute the dark brown sugar with light/golden brown sugar and Tbs of Molasses? I don’t think there’s anywhere standard over here where I can get dark brown sugar…it’s not available in supermarkets at least.

    Reply

  30. GreenGirl on September 29, 2010 at 6:49 pm

    No matter if they are called whoopie pies or gobs I want one right now, OMG my mouth is watering

    Reply

  31. Patty on September 29, 2010 at 7:31 pm

    I just hope I am strong enough after running 20 miles on Saturday that I can make these. I can’t wait to make these!

    Reply

  32. Becky on September 29, 2010 at 8:21 pm

    This is a wonderful fall recipe! I have a pumpkin spice cookie recipe, but it’s just cookies, no filling. I want to make these whoopie pies, even the name is fun!

    Reply

  33. Lori @ RecipeGirl on September 29, 2010 at 8:52 pm

    Um, yum!!! I absolutely love cream cheese frosting of any kind so I’d be scarfing these down w/ a big ‘ol glass of milk.

    Reply

  34. Jeanne on September 29, 2010 at 8:57 pm

    These are definitely the perfect start to autumn! I’ve had my eye on a similar recipe for a while now, and I’ve been waiting for pumpkin season just so I can make these. Your maple cream cheese frosting is such a brilliant idea! Yum!

    Reply

  35. christi on September 29, 2010 at 9:00 pm

    UM WOW these look like heaven on earth. you are simply a baking genius.

    Reply

  36. Betty @ scrambled hen fruit on September 29, 2010 at 10:06 pm

    These look so good! Just in time for the pumpkin harvest. :)

    Reply

  37. Skylar on September 29, 2010 at 11:18 pm

    Whoopie pies are already awesome, to to make them with pumpkin? Yum!

    Reply

  38. Kelsey on September 29, 2010 at 11:25 pm

    I am DYING of delight. I can’t tell you how happy all the pumpkin recipes out there are making me. I will be making these for sure this season, so expect a review ;)

    Reply

  39. Jennifer @ Maple n Cornbread on September 30, 2010 at 8:02 am

    Hands down my favorite kind of whoopie pies! Love the maple in the filling too!

    Reply

  40. Maria on September 30, 2010 at 9:51 am

    I think I will bake these in my new ovens:) I can’t wait. They are perfect for fall!

    Reply

  41. foodies at home on September 30, 2010 at 10:47 am

    Pumpkin is most definitely my downfall during these months! I can’t get enough of it and even though it’s 100* still in California I am baking up cozy pumpkin flavored treats! Mmmmm I love fall!

    Reply

  42. Sarah from 20somethingcupcakes on September 30, 2010 at 11:08 am

    I just have too many things I bookmark from you! These may need to skip their way into the queue. They looks so puffy and scrumptious – love how fat they are!

    Reply

  43. madge @ vegetariancasserolequeen on September 30, 2010 at 1:57 pm

    A fabulous twist on the whoopie pie! I’m pretty sure the whoopie pie/gob line is drawn somewhere around Altoona. A coworker born & bred in Johnstown calls them gobs, but we in the State College area know them as whoopie pies!

    Reply

  44. Kelli @ The Corner Kitchen on September 30, 2010 at 2:24 pm

    YUM…these look delicious! I’ve been on a pumpkin kick for the past 2 weeks and I don’t see it fading anytime soon. Can’t wait to make these!

    Reply

  45. sneige on September 30, 2010 at 3:35 pm

    It looks absolutely amazing, I can feel its taste!
    Thanks for sharing!!! So good for the autumn! Must try it!

    Reply

  46. Shannon abdollmohammadi on September 30, 2010 at 4:20 pm

    Perfect! I am going to add little extra cardamom to them…i am a cardamom fan!

    Reply

  47. Nancy on September 30, 2010 at 4:38 pm

    I’m new here…so far, I love what I see! I think getting one’s “panties in a wad” over copyrighted recipes, etc. is ridiculous. I am always willing to share recipes and always flattered when someone asks. Several good points have already been made, so I won’t repeat the same ideas. If we were all paying you money to read this blog–my opinion may be a little bit different.
    My question–the important thing!–can this recipe be halved successfully?? Try as I might–there are only two of us this weekend–and I don’t think I could finish ‘em myself! Wonder if they would freeze if wrapped tightly in plastic wrap individually??
    Ideas? Thought?

    Reply

    • Michelle on September 30th, 2010 at 4:43 pm

      Hi Nancy, You can definitely halve this recipe. All of the quantities are easily cut in half, so you shouldn’t have any trouble. Alternately, you could also freeze them as you described (individually wrapped) – thaw in the refrigerator. Enjoy! :)

      Reply

  48. bridget {bake at 350} on October 1, 2010 at 7:17 pm

    I just want to add a little “amen” to what Amber said. Anyhoo…

    Michelle, these are GORGEOUS! And I’d pay about $25 dollars for ONE at this very second!

    Reply

  49. Megan on October 1, 2010 at 10:33 pm

    I made these tonight…one word….AWESOME! Sharing with my running club after our 9 mile run. Lord knows I’m going to NEED that run to work these off! :)

    Reply

    • Michelle on October 1st, 2010 at 10:57 pm

      Now I feel guilty about not running 9 miles after eating these. Run a couple for me? :)

      Reply

  50. Kate @ Our Best Bites on October 2, 2010 at 12:09 pm

    Holy night, I made this last night and they were so amazing. Like…perfection. Thank you! :)

    Reply

    • Michelle on October 3rd, 2010 at 10:42 am

      Woo! So glad you loved these Kate!

      Reply

  51. Andrea on October 2, 2010 at 12:44 pm

    Hi Michelle,

    I have wanted to make a whoopie pie for a long time and I found the occassion the other night. We had alot of young people over to ease the death on one of their grandparents. So, I thought what is better than to bake and talk and comfort the bereaving one. What a nice evening we had and everyone loved the gobs. It is a new comfort food for our friends. I will post the image of them soon on my facebook page at alicakescupcakes.

    Reply

    • Michelle on October 3rd, 2010 at 10:45 am

      Hi Andrea, I’m so glad this recipe was used to heal some hearts. Thank you for sharing and condolences to your young friend.

      Reply

  52. Dina on October 2, 2010 at 8:57 pm

    pumpkin whoopie pies are my favorite :)

    Reply

  53. Lindsay on October 4, 2010 at 1:57 pm

    oh my heavens…just made these last night. so so good!

    Reply

    • Michelle on October 5th, 2010 at 11:20 am

      Aren’t they fabulous Lindsay? So perfect for fall! So happy that you loved them!

      Reply

  54. Cristina on October 4, 2010 at 2:14 pm

    I’ve also used this recipe and it’s very good. Except for the addition of the maple syrup in the filling, it is exactly like the recipe from Matt Lewis’ cookbook “Baked – New Frontiers in Baking” – readers might like to know that in case they’re interested in his excellent book.

    Reply

  55. Jessie on October 4, 2010 at 4:53 pm

    I made similar whoopie pies this weekend. You’re right, smelled like fall. I love the maple cream cheese filling on these again. Everyone will be so disappointed I’m re-making them ;)

    Reply

    • jessie on October 4th, 2010 at 4:55 pm

      pretty sure I meant “for when I make them again”

      Reply

  56. Monica on October 4, 2010 at 5:16 pm

    I sent this recipe to my sister and she made them the other day! They were DELICIOUS! Definitely one of the best treats I’ve ever had =) And I’ve eaten more than my share!

    Reply

    • Michelle on October 5th, 2010 at 11:21 am

      Yay! And bravo for getting your sister to make them so you can just enjoy eating them :)

      Reply

  57. Jane on October 5, 2010 at 10:40 am

    These were fabulous! I will be making these again and again. I can’t wait to try some of your other recipes. Everything looks great! In particular, I’m looking at the pumpkin scone recipe…

    Reply

    • Michelle on October 5th, 2010 at 11:22 am

      Thanks Jane, I’m so happy to enjoyed them! The pumpkin scones are fabulous too, I’m sure you would love them!

      Reply

  58. Michele on October 5, 2010 at 8:02 pm

    Hi Michelle!

    I just made these tonite for my book club meeting tomorrow. They turned out AWESOME! I am not a huge pumpkin fan but I always see the gobs at Giant Eagle and they look good. This recipe game me the push to try to do them myself. I am SO glad that I did. They were simple to make & I can’t wait to make them again! YEAH!

    Reply

    • Michelle on October 8th, 2010 at 10:00 am

      Hi Michele! So happy to hear you loved these! I actually just saw the gobs at GetGo the other day, but I didn’t think they looked as good as the homemade version ;-)

      Reply

  59. Sarah on October 5, 2010 at 10:34 pm

    Great recipe! Another adaptation with a ginger filling was posted at the King Arthur Flour’s Baking Banter last week…

    http://www.kingarthurflour.com/blog/2010/10/01/pumpkin-whoopie-pies-–-make-’em-mini/

    Reply

    • Michelle on October 8th, 2010 at 10:01 am

      Thank you for sharing the link Sarah! That ginger filling sounds great! And King Arthur Flour rocks!

      Reply

  60. Jen @ My Kitchen Addiction on October 6, 2010 at 8:27 pm

    Yum! These look amazing. I love to do lots of baking with pumpkin this time of year. I’ll have to give these a try!

    Reply

  61. Jen @ How To: Simplify on October 8, 2010 at 5:08 pm

    Pumpkin and maple cream cheese?! This is one of my favorite flavor combos in fall!

    Reply

  62. Kaitlin With Honey on October 8, 2010 at 7:01 pm

    Just made these! Never in my life have I gotten as much praise for anything I have ever baked as I did for these! http://kaitlinwithhoney.com/2010/10/08/makin-whoopie/

    Reply

    • Michelle on October 10th, 2010 at 6:11 pm

      Aw yay, praise is awesome!

      Reply

  63. Rebecca Reece on October 8, 2010 at 11:08 pm

    Shame on you! These are far too addicting and sinful… I would type more, but it is so hard to take bites without using my hands… ;o) YUMMY! ~RR

    Reply

    • Michelle on October 10th, 2010 at 6:12 pm

      Hahaha!!! Bite away! Glad you loved these!

      Reply

  64. Michelle on October 9, 2010 at 10:30 pm

    These are seriously wickedly good!!! I’m making them for Thanksgiving (Canadian) tomorrow!!! My hubby claims your blog is the reason he has to go to the gym everyday-lol Luv the recipes!!!

    Reply

    • Michelle on October 10th, 2010 at 6:13 pm

      Happy Canadian Thanksgiving, Michelle! Hope you enjoyed these for the holiday, and tell your hubs I said sorry! ;-) Glad you love the recipes!

      Reply

  65. Betty Hornsby on October 12, 2010 at 12:21 pm

    I made the Pumpkin Whoopie Pies for a fund raising event. They were easy to make and fabulous to eat. People just went crazy over them – young and old. This is a great recipe and it tastes just like Fall.

    Reply

    • Michelle on October 18th, 2010 at 9:36 pm

      Thanks so much for sharing your review Betty, thrilled to hear these were a hit!

      Reply

  66. eliza on October 12, 2010 at 2:10 pm

    I made these over the weekend and they were phenomenal! Only problem I had was that they needed more like 20 minutes to cook. Not sure why, since my oven usually runs hot, but at 10 minutes they were mush. But soooo very worth the wait. The cake was delicious and the filling is to die for! They vanished in a flash. Thanks for the great recipe and your site!

    Reply

    • Michelle on October 18th, 2010 at 9:38 pm

      You are most welcome Eliza, thanks for taking the time to stop back and comment! Great to hear you loved these, even if they took a little longer to bake!

      Reply

  67. Erik on October 12, 2010 at 2:36 pm

    I made these over the weekend and they were a HUGE hit! I should have made a double batch. It’s rare that I make a dessert, no matter how good, that it equally stuns so many people. One thing I’ll do next time is to add a 1/2 tsp to 1 tsp Maple Extract to bump the maple flavor even more without thinning the filling with too much syrup. I had some filling left over and tried adding some extract and it was even better IMHO. Great recipe, thanks for sharing. BTW, I’ve been asked to make these again for Christmas morning.

    Reply

    • Michelle on October 18th, 2010 at 9:39 pm

      Erik, Thanks so much for the tip on maple extract, awesome idea! Will definitely be trying that!

      Reply

  68. Allison on October 13, 2010 at 9:23 pm

    Wow, these are fantastic! Yum! Thanks for posting the recipe, I really enjoy reading your blog. We have a lot of common interests it seems… except Go Hurricanes! (Carolina, that is!) Thanks again for a great recipe, I really enjoyed!

    Reply

    • Michelle on October 18th, 2010 at 9:40 pm

      You’re welcome, Allison! So glad you loved these! I don’t hate on the Hurricanes, solid, respectable team, unless they’re playing the Pens :)

      Reply

  69. Cait on October 15, 2010 at 12:49 pm

    I’m planning on making these for my “throwdown” at work next week. Secret Ingredient: pumpkin..(so I guess it’s more of an Iron Chef type of deal haha).

    Reply

    • Michelle on October 18th, 2010 at 9:41 pm

      Oooh, good luck! Let me know how it goes!

      Reply

  70. Kelsey on October 17, 2010 at 1:58 pm

    making these today!!

    Reply

  71. Lizzy on October 19, 2010 at 10:11 am

    I made these for my Fall Harvest themed cooking club event. I can’t even describe how big of a hit they were! The cakey outsides are moist and so flavorful. The gooey icing center is a perfect companion- not overly sweet and finger licking delicious. These will definitely become part of my normal baking rotation. THANK YOU!

    Reply

    • Michelle on October 24th, 2010 at 2:55 pm

      You are welcome! So glad you enjoyed them and they were a hit! I think they’re definitely worthy of a spot in the baking rotation :)

      Reply

  72. Christy on October 25, 2010 at 9:45 am

    Thanks for the recipe. Did you use real maple syrup or the “fake stuff?” I made it with real maple syrup and the frosting was far too runny. I had to thicken it up with more powdered sugar and a little corn starch and lost a lot of the maple flavor. For some reason, maple extract is really hard to find (even in New England!), but I’m going to hunt around for it. The smaller amount would have made a big difference.

    Anyway, the cakes were amazing. Just perfect. The frosting was good, too, just a lot more work. ;)

    Reply

    • Michelle on October 25th, 2010 at 10:11 pm

      Hi Christy, I’m sorry you had some trouble with the frosting. I used real maple syrup (never use the fake stuff for any baking) and didn’t seem to have a problem with the frosting consistency. In any case, maple extract would be wonderful in this! I hope you manage to get your hands on some!

      Reply

      • Christy on October 26th, 2010 at 9:55 pm

        Hmm. Maybe I measured something incorrectly if no one else is having trouble. The frosting did set a bit after some time in the fridge, so I’ll try it again and leave some extra time for it to set, just in case. Thanks for your reply! I thought it was unlikely that you’d have used artificial maple syrup, but I couldn’t figure out what else might have happened.

        Reply

        • Ashley on December 13th, 2010 at 8:53 pm

          this exact thing happened to me! my filling is currently in the ‘fridge, thickening up. to be fair, my butter and cream cheese were out on the counter for a LONG time. i’m hoping it sets up well. otherwise i suppose i’ll add some more powdered sugar. anyone else have any ideas?

          Reply

  73. Jolene on October 26, 2010 at 6:19 pm

    Finally was able to make these, my 5 year old LOVES them and they were a big hit at work as well. Thank you so much for this awesome recipe!

    Reply

    • Michelle on October 28th, 2010 at 8:30 pm

      Yay for approval from kiddos and coworkers!!

      Reply

  74. Susan on November 3, 2010 at 11:23 am

    I made these this past weekend and yum they are heaven…however my cake part of the whoopie pie is very moist, not necessarily a bad thing but like haven’t cooked long enough moist. The toothpick came out clean but something seems off…my frosting inside came out perfect and delish!

    Reply

  75. Amber on November 3, 2010 at 3:57 pm

    I was searching for a great new pumpkin recipe for our church community group tonight and I ran across this recipe. I had to take a sample of course before I serve it tonight and these are so yummy!!!! I love that they are not all that hard and they take so great. Thanks for sharing this wonderful recipe!

    Reply

    • Michelle on November 8th, 2010 at 9:32 pm

      Very welcome Amber! Glad they passed the taste test :)

      Reply

  76. Amanda on November 3, 2010 at 8:04 pm

    I’ve made these before for my work but with a cinnamon cream cheese filling. The maple haters might want to try that. It’s amazing. I use equal parts cinnamon to vanilla. Definitely going to try the maple though!

    Reply

    • Michelle on November 8th, 2010 at 9:33 pm

      Oooh thanks for the tip on the cinnamon filling Amanda!

      Reply

  77. Lynn Brown on November 4, 2010 at 6:43 am

    Made these, loved these!!! Just not too good for my waistline, I could eat the whole batch. (and I used maple syrup flavoring instead of the maple syrup, had some handy and worked out beautifully, ~ 1 tsp.) loved, loved, loved, more so than my infamous pumpkin roll recipe! thanks!

    Reply

    • Michelle on November 8th, 2010 at 9:34 pm

      I know, not much of what I make is good for the waistline, oops ;-) Glad you loved these though!

      Reply

  78. Kelsey on November 4, 2010 at 8:48 am

    I posted them! They were delicious, thanks for the recipe :)
    http://www.whattastyfood.com/2010/11/pumpkin-whoopie-pies-maple-cream-cheese.html

    Reply

    • Michelle on November 8th, 2010 at 9:34 pm

      Very welcome! They look great!

      Reply

  79. Lily on November 5, 2010 at 9:50 pm

    It looks delicious! They remind me of macarons I ate in France but moister. I definitely have to try those ! YUMMY:)

    Reply

  80. Kate on November 8, 2010 at 3:53 pm

    Made these last night and they are delicious!!! The maple syrup in the frosting compliments the pumpkin so nicely! Thanks for sharing!

    Reply

    • Michelle on November 8th, 2010 at 9:35 pm

      You are welcome, so happy you are loving them!

      Reply

  81. Veronica on November 14, 2010 at 1:17 am

    Thanks so much for the delicious recipe! I LOVE all things pumpkin, and decided to try these out. The only thing is that mine took a bit longer to cook and are also very moist & sticky to the touch. They taste beautifully & hold together fine with the frosting, but just wish they weren’t so sticky. Any advice for the next batch? x

    Reply

    • Michelle on November 14th, 2010 at 8:59 pm

      Hi Veronica, I haven’t had any sticky/moist issues, but I would make sure they are fully baked and firm to the touch before taking them out of the oven, and make sure they are 100% cool before storing them airtight. I’m glad you enjoyed them regardless though!

      Reply

  82. Shubie on November 16, 2010 at 9:53 pm

    I can’t wait to make this. Got some recipes at a class last week – another filling option is ginger buttercream….it was so good. But I do want to try the maple filling! Thanks!

    Reply

    • Michelle on November 18th, 2010 at 2:55 pm

      Love the idea of ginger buttercream! Will definitely try that next time!

      Reply

  83. Tara on November 17, 2010 at 11:47 am

    These were absolutely amazing. I can’t believe how good they were! Mine were moist the next day, but it’s also been rainy here so I will attribute that to the humidity.

    Reply

    • Michelle on November 19th, 2010 at 8:35 pm

      Yay! So glad you liked ‘em!

      Reply

  84. Talaya on November 19, 2010 at 3:14 pm

    Made these last night- and they are so yummy- light and fluffy. The icing is a perfect blend for the pumpkin. Thank you for sharing!

    Reply

    • Michelle on November 19th, 2010 at 8:36 pm

      You are welcome! Thank you for stopping back to share your results and the pumpkin love :)

      Reply

  85. Melissa on November 25, 2010 at 11:04 am

    I made these yesterday, and they are amazing. Sometimes gobs (I’m a southwestern PA girl) can be a little dry, but these are moist and tender. Thank you for sharing this recipe!

    Reply

    • Michelle on November 29th, 2010 at 7:31 pm

      You’re welcome, so glad you loved them! I think gobs will always be the chocolate/white icing ones to me :)

      Reply

  86. Kelly on November 27, 2010 at 2:04 pm

    Made these about a month ago and they are sooooo good!!! They’re actually dangerous because I could NOT stop eating them!! Anyone who is intimidated by the maple syrup, don’t be. It’s subtle and is so good with the pumpkin and cream cheese. Yumm!!!

    Reply

    • Michelle on November 29th, 2010 at 7:32 pm

      I agree Kelly – totally addicting!

      Reply

  87. Lindsey Fabulous on December 28, 2010 at 4:00 pm

    What are your thoughts on using maple extract instead of maple syrup? I have a bottle of the extract on my shelf, just no syrup. How much would be an appropriate substitute?

    Reply

    • ashley on December 28th, 2010 at 5:56 pm

      i used a teaspoon of maple extract on my second go-round and it was REALLY maple-y! i’d go with 3/4 tsp.

      Reply

  88. Dani Nicole on January 13, 2011 at 11:02 am

    I can’t wait to make these! I don’t think I am going to wait for October, either! January seems perfect for Pumpkin Whoopie Pies!!! ;)

    Reply

  89. carly on March 3, 2011 at 9:46 am

    I am really sorry to have to tell you an Etsy seller is using your photos to advertise her own business baking, i recognised this one as yours!

    http://www.etsy.com/listing/69162218/perfectly-pumpkin-creme-cookie-wiches-1

    Reply

  90. carly on March 4, 2011 at 1:34 pm

    It seems the Etsy seller has taken down your photos =) I’m glad as she was claiming that we all stole her photos and NOT that she stole ours =(

    Reply

  91. Dave aka The Male Baker on April 5, 2011 at 5:54 pm

    These look gorgeous! Do the pumpkin cookies have a muffin top texture to them? I just wanna know because that would make them even better.

    Reply

    • Michelle on April 7th, 2011 at 2:15 pm

      They do taste a bit like a muffin top!

      Reply

  92. Lisa on August 23, 2011 at 3:42 am

    Hi, I made these on the weekend. Really easy to make and so, so, so delicious! Made about 36. Had to cook pumpkin and puree it myself as couldn’t find tinned pumpkin puree in Australian supermarket, but all the nicer flavour for it I think. Thanks for the recipe.

    Reply

  93. Alexandra on September 6, 2011 at 5:07 pm

    I made these this past weekend and they were AMAZING. They were gone so quickly, I’ll have to make them again soon.. Thank you for this recipe, it is a new family favorite!

    Reply

  94. Candi {Keene in the Kitchen} on September 10, 2011 at 12:44 pm

    OH. MY. GOODNESS!!! These are the most delicious morsels I have ever put in my mouth!!! Thank you so much for this recipe! My husband just made some questionable sounds when he tried one for the first time. We are in LOVE with these!!!

    Reply

  95. Amy on September 16, 2011 at 1:27 pm

    Just made these today, for my birthday! I love them!

    Reply

  96. Ashley on September 19, 2011 at 3:06 pm

    I made these last night and they were delicious! My coworkers have been raving about them all morning :)

    For next time, do you think I could use 2 C of no sugar added apple sauce instead of 1 C of Canola/Vegetable oil? Also, do you think it would make a big difference with the taste/texture if I used reduced fat cream cheese instead of regular?

    Thanks again for this recipe!

    Reply

    • Michelle on September 22nd, 2011 at 10:29 pm

      Hi Ashley, I have heard of subbing applesauce for oil and it usually works just fine. I also think you would be okay with reduced fat cream cheese.

      Reply

      • Ashley on August 21st, 2012 at 3:54 pm

        Great, thanks Michelle! :)

        Reply

  97. Tiffany on September 21, 2011 at 8:08 am

    These are just too good! The filling was a perfect consistency, the pumpkin taste wasn’t too strong. Oh my, I must give some away before I eat them all!! THANK YOU!! Love this site, keep up the good work!!

    Reply

  98. huckleberry muckelroy on October 2, 2011 at 11:41 pm

    Wrapping Whoopie Pies:

    WooHoo! Pumpkin Whoopie Pies are a big favorite. I’ll be making these soon. All the Whoopie Pies I have had got individually wrapped in saran wrap as soon as they were put together. That way you could throw them in a stack on a plate, throw them in your lunchbag, and eat them without getting icing on your steering wheel.

    Reply

  99. Brittany on October 3, 2011 at 5:23 pm

    Just made some. They are SO good, I added a little more maple syrup and it made them so rich. YUM! thanks!

    Reply

  100. iheartcupcakes on October 6, 2011 at 10:37 am

    I love these and wanted to share my blog post with you. http://cupcakesonmymindblog.blogspot.com/2011/10/pumpkin-whoopie-pies.html

    Reply

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