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. Naomi on October 6, 2011 at 4:09 pm

    Hi there! I was just wondering if you happen to have a carrot cake whoopie pie recipe? Or if you’ve ever tried one? I want to make a carrot cake version this weekend, and I love ALL of the recipes I have tried from your site so far so I was wondering if you have any tips?

    Reply

    • Michelle on October 10th, 2011 at 4:39 pm

      Oooh I have not, but that sounds FABULOUS!!

      Reply

      • Naomi on October 10th, 2011 at 4:54 pm

        I did manage to find one, I almost can’t remember where right now! I think it might have been an adaptation from the book Whoopie Pies, and it was great. I just made your pumpkin last night actually! I’m obsessed with whoopie pies right now. The pumpkin are fantastic! I also made a sweet potato version that is also SO good. I’m hoping you make more so that I can try your recipes :) Maybe a banana with some peanut butter???

        Reply

  2. Kaitlyn on October 10, 2011 at 10:16 pm

    I made these over the weekend and they were delicious! Now, I know this would kind of defeat the purpose of it being a whoopie pie, but how do you think these would turn out if I made them in cake form?

    Reply

    • Michelle on October 12th, 2011 at 8:10 pm

      I have never tried them in cake form, I would think it would work though. You might need to play around with quantities and bake times. If you give a shot let me know!

      Reply

  3. Sarah on October 14, 2011 at 11:43 am

    Hey Michelle,

    I’m making these for a canadian thanksgiving party this weekend, and i wanted to make them mini, like bit size, do you think it would still work as minis?

    Thanks for the inspirations!
    Sarah

    Reply

    • Michelle on October 15th, 2011 at 12:07 pm

      Hi Sarah, These actually aren’t all that big the way they are made, but if you want to make them smaller I think it would be fine.

      Reply

      • Sarah on October 17th, 2011 at 10:32 am

        Thanks for getting back to me so quick, I tried to make them a little smaller but they were a HUGE hit, everyone loved them! Thank you so much, next on my list is the pumpkin Cupcakes.

        Reply

  4. Amie on October 18, 2011 at 4:49 pm

    Bookmarked these last year…finally made them yesterday…YUMM-O!!

    Reply

  5. Jackie on October 22, 2011 at 2:08 pm

    LOL…I grew up in the ‘Burgh calling these gobs too!! Can’t wait to try these ones.

    Reply

  6. Brooke on October 24, 2011 at 12:03 am

    Found your recipe on a google search for pumpkin whoopie pies. Whipped them out on a Sunday afternoon as a baking escape. These came together beautifully, the recipe halved easily and the flavors just excellent!! Well done!

    Reply

  7. Crystal on November 1, 2011 at 1:03 pm

    Made these for my church’s Fall Fest this past Saturday, they were ALL eaten. Thanks for sharing. I will be making them again…..and again after that! =)

    Reply

  8. Rachel (teacher-chef) on November 2, 2011 at 9:33 pm

    YUM – I made about 4 dozen of these for the Annual Pumpkin Chunkin Competition this weekend to help feed my team :-)

    Reply

  9. Andrea on November 5, 2011 at 7:59 am

    I’ve been making these for years! Love them. They are great with chocolate chips. (Dark chocolate for me.) And they freeze well in a pinch. I use neck pumpkin – less moisture than butternut squash or other pumpkin.

    Reply

  10. Emily on November 12, 2011 at 2:33 am

    AMAZING. Just made htem for the first time and my family about died when they ate them. So good-cookies had the right amount of pumpkin flavor and were unbelievably moist. The maple filling is also absolutely amazing with a great sweetness and just a hint of maple flavoring. Will be making these every year for the holidays, as well as in between!

    Reply

  11. jeanine on November 13, 2011 at 11:43 am

    I made these for my daughters and their college age friends. They were a big hit! I did change them just a bit. I made regular cream cheese frosting rather than maple. Before I added the frosting, I frosted one side of the whoopie pie with a cooked caramel frosting that I use on caramel cake. After it set, I added the cream cheese frosting and stacked them up. They were delicious! I’m making them again for my November book club!

    Reply

    • Michelle on November 15th, 2011 at 10:31 am

      Oooh love the addition of caramel, sounds delicious! Thank you for sharing!

      Reply

  12. vicvan on November 17, 2011 at 9:37 pm

    This is for Lauren at Keepitsweet: HOW TO WRAP WHOOPIE PIES: My great aunt used to make these. Yummy. She would wrap each one in wax paper, similar to how fastfood resturants fold the wrapper for a hamburger. The size of paper will vary somewhat, a type of scoop used for the batter would keep them a similar size. On a square piece of wax paper, fold top paper down and bottom paper up, one end over the other (from top to bottom), next make a triangle on the right and left (make a point by folding upper right and lower right into a point) and repeat this on the left side. Then, fold the pointed ends underneith. She would then put them (all the wraped pies) in an airtight plastic container. I’m not sure if she refrigerated them. I hope this helps.

    Reply

  13. Shannon on November 18, 2011 at 10:49 am

    I made a devoured these several times already and I will be bringing them to our Thanksgiving gathering this year, sure to be a hit! I’m trying to do some things ahead of time, can I make this batter ahead of time and freeze or keep it in the fridge? They are definatly the best when they are fresh, what suggestions do you have to help me avoid looking like our headless turkey but still have wonderful gobs? Thanks!! :)

    Reply

    • Michelle on November 18th, 2011 at 12:59 pm

      Hi Shannon, I don’t think the batter would freeze well, but I do think you could successfully put it in the fridge (covered) overnight, but not for longer than that.

      Reply

  14. lovetobake on November 20, 2011 at 4:14 pm

    Have you ever made these in a big whoopee pie, like a 9″? Wanting to try it for Thanksgiving. Trying to think of baking time.

    Reply

    • Michelle on November 20th, 2011 at 5:47 pm

      Hmm that would pretty much be a cake at 9″. I haven’t done anything that large. Not sure how much batter you would need or how long to bake.

      Reply

  15. Lisa on November 20, 2011 at 9:08 pm

    I am never one to comment on recipes after I make them and I have done quite a bit of cooking and baking in my time, but I have to comment on these. They are AMAZING!!! I first made a half batch to test out of coworkers and the main comment was too sweet, but otherwise delicious. I made them again this weekend for a family dinner and gave some to my neighbors as well. Overall consensus- “omg these are amazing/delicious/wow” The only change I made was to use less then half the amount of maple syrup in the filling. The flavor is great, but in my opinion just too sweet if you use the full 3 Tbs of syrup. I have never gotten so many comments and so many people asking me for the recipe. Thank you so much for the recipe!!!

    Reply

  16. miki's kitchen on November 21, 2011 at 11:21 am

    i just made these last night and they were amazing! thank you so much for this delicious recipe!

    Reply

  17. Aly on November 21, 2011 at 5:03 pm

    Just made these for my family. It was my first time ever making whoopie pies and they came out perfectly and extremely delicious! There were absolutely none left and my family was extremely impressed, thanks for the fantastic recipe!

    Reply

  18. Kimiko on November 22, 2011 at 5:25 pm

    I had never made whoopie pies before, but I made these Sunday night and they turned out amazing! My boyfriend took the extras with him to work the next morning, and they were a hit! I posted these on my blog today, and included a ink to yours. Thanks for sharing this great recipe!

    Reply

  19. Angela on November 23, 2011 at 12:00 pm

    These look fantastic! I was just wondering if “pumpkin pie spice” works for the recipe instead of adding cinnamon, nutmeg and ginger separately?

    Reply

    • Michelle on November 23rd, 2011 at 10:41 pm

      Hi Angela, Yes, you can definitely substitute pumpkin pie spice if you have that handy.

      Reply

  20. Shannon on December 6, 2011 at 2:57 pm

    After seeing this recipe highlighted on thekitchn.com last month, I knew I had to give it a shot! They were amazing – I’ve never heard my coworkers so excited before. I made a post about it, which includes a couple of small changes in proportions! Thanks so much for making me so popular at work that week!

    http://coconutandchartreuse.blogspot.com/2011/11/mini-pumpkin-whoopie-pies-with-maple.html

    Reply

  21. Anissa on December 20, 2011 at 11:58 pm

    WOW.
    First time making whoopie… ;o) And these were beyond good. so moist, so sinfully good, so so wonderful.
    I’m really excited to try making more whoopies now. Thanks for getting me hooked on another calorie friendly dessert. HA! :)

    Reply

  22. LitashaB. from Guam on January 2, 2012 at 7:49 am

    I made a batch of these for a New Year’s party yesterday- and might I add it was an awesome recipe to ring in the New Year! My family devoured the whoopie pies! Thank you for sharing the recipe! :)

    Reply

  23. Amy on February 28, 2012 at 5:58 pm

    This is our first year to tap the maple trees on our land and I am adding this to my list of maple recipes to make once we have cooked down our first batch of maple syrup. It will be a great celebration and these whoopie pies will be perfect!

    Reply

  24. Susan Hankins on May 7, 2012 at 6:31 pm

    I just bought a whoopie pie pan! Got to try this recipe this weekend :)

    Reply

  25. Jessy at Our Side of the Mountain on August 9, 2012 at 7:26 pm

    Our cookies are cooling and the filling is made, but everything tastes great separate! (I probably shouldn’t have a whoopie pie after sampling! LOL) I’ll be sharing on my blog tomorrow…giving you credit for the recipe and sending readers your way if they would like to try the recipe.Yum!

    Reply

  26. Stacy on August 17, 2012 at 3:14 pm

    Oh my! Made these with my kids and they were absolutely fantastic!! They just melt in your mouth. Hard to eat just one! We will definitely be making this again! Thank you for the wonderful recipe!!!

    Reply

  27. erica on September 8, 2012 at 10:46 pm

    Hi – I made these last autumn for my co-workers and everyone loved them!!! They have been dying for me to make them again so I am. I don’t know what it is about pumpkin but I only eat it in autumn. Quick question for you. Does using parchment paper or a mat make a difference? Do you know if I would be okay just spraying the cookie sheet with non-stick spray? Thanks.

    Reply

    • Anne on October 19th, 2012 at 4:21 pm

      I only had one silicone mat but needed more so I just greased (with butter flavored Crisco) and floured the other pans and they turned out fine!

      Reply

  28. Skyler Bouchard on September 17, 2012 at 5:23 pm

    This is definitely the best thing since sliced bread. Check out my food review site here http://foodbyskyler.tumblr.com/ . You have a true talent.

    Reply

  29. Jolie on September 24, 2012 at 9:30 pm

    So here’s the thing: I used an ice cream scoop as directed but, it was a bigger one… My whoopie pies were delish but they were monstor pumpkin whoopie pies!!! Now I need to find a smaller ice cream scoop to make them small, cute, and delish! Thanks for the recipe and I love, love your blog.

    Reply

  30. Kelly on October 1, 2012 at 8:07 pm

    OH MY GOODNESS! These are perfect. My husband has already eaten 2 of them and I just made them! The maple cream cheese filling is so delicious! I will be making these again for sure. Wow.. I’m so impressed with this recipe! Thank you!

    Reply

    • Kelly on January 12th, 2013 at 8:03 pm

      This additional comment is a bit delayed but, I just wanted to say that my husband had brought some extras into work and everyone devoured them. He said one of his colleages ripped the tray out of his hands at the end of the day just to spoon out the leftover filling. These are amazing!! They will be my October tradition FOREVER!!!!!!! :)

      Reply

  31. Denise on October 5, 2012 at 11:31 am

    I am so looking forward to making these…I LOVE pumpkin anything, lol I do have a question, though. I am in Colorado…about 588 ft above sea level. Do I need to adjust the recipe for high altitude??

    Reply

  32. Debbie m on October 7, 2012 at 8:35 pm

    These were incredibly delicious! Very moist

    Reply

  33. 4virtu on October 9, 2012 at 7:34 pm

    Happy Tasty Tuesday! We love this recipe and it is featured on our Favorite Pumpkin Recipes for Autumn! Thanks!
    http://4virtu.com/2012/10/favorite-pumpkin-recipes-for-autumn/

    Reply

  34. Hayley on October 11, 2012 at 11:23 am

    I just made these for a school bake sale, but sadly I can’t use them. The pumpkin cake part came out beautifully, but the cream middle was just far too runny and they have all fallen apart :( It was a pouring sauce consistency, even after more sugar.

    Reply

  35. Anne on October 19, 2012 at 4:17 pm

    I made these last weekend and they were delicious! I brought them to a gathering at a friend’s house and everyone loved them! The maple wasn’t too strong in the filling but it added just enough flavor. I will for sure make them again!

    Reply

  36. Emily Woods on October 21, 2012 at 6:30 pm

    Second time I have made these… the 1st were amazing but then I tried to be “healthier” the this second time around. Substituted 1/2 the oil for applesauce, and did 1/2 whole wheat flour 1/2 white. Desserts are not meant to be healthy! Lesson learned! The redeeming factor is the REAL BUTTER, REAL CREAM CHEESE, REAL maple cream cheese icing. I am so glad I did not monkey with that!!! We will be eating this batch, just with a voluminous amount of icing :)

    Reply

  37. Genelle P on October 21, 2012 at 6:45 pm

    I just finished making a batch of these…they are delicious! Thank you for another wonderful recipe. :)

    Reply

  38. lara on October 22, 2012 at 9:12 pm

    Try with whole wheat flour and real pumpkin to cut down on the stickiness. Raisins are also a great addition.

    Reply

  39. Kristen on October 30, 2012 at 8:39 pm

    Just made these tonight for my co workers tomorrow in honor of halloween and this was such a simple recipe to make. I tested the batter and it tasted amazing! I will have to wait to hear from my co workers about how awesome these are! I like that I did half the recipe and it was still more than enough to give them each one. I will make these again!

    Reply

  40. PDuron on November 11, 2012 at 12:19 pm

    I bake alot and was very disappointed with this recipe. As others commented, although baked, they were doughy inside. Gummy texture. I could barely taste any spices. The frosting was way too runny. I had to add shortening to get it stabilized a bit so it would not run out of the cakes.

    Reply

  41. Emily on November 19, 2012 at 1:49 pm

    Found your recipe on Pinterest and made them yesterday… So good! I made minis and have a ton leftover. I’d like to bring them to my thanksgiving dinner on Thursday. Do you think they’ll last that long in the refrigerator or should I freeze them?

    Reply

    • Michelle on November 20th, 2012 at 12:24 pm

      Hi Emily, I think they will be fine in the fridge, as long as you keep them in an airtight container.

      Reply

  42. Devin B on November 20, 2012 at 9:43 am

    I have made these whoopie pies several times and they are always a big hit.
    I want to make them part of my Thanksgiving dessert spread this year but am wondering if I can make the cakes 2 days before and store them in the refrigerator so all I have to do the day of if fill them and let the filling firm up a bit.
    Thoughts?

    Reply

    • Michelle on November 20th, 2012 at 12:24 pm

      Hi Devin, You could definitely make them ahead, but you don’t need to store the cakes in the refrigerator; you could store them at room temperature in an airtight container. Enjoy!

      Reply

  43. Grace Lee on November 22, 2012 at 1:05 pm

    Thank you so much for this recipe! I recently featured your recipe on my blog, along with a direct link to this website. The recipe was PERFECT! I can’t wait to bring it home to my family today! Happy Thanksgiving!

    Reply

  44. Megan on November 22, 2012 at 8:10 pm

    These were delicious. Just made them for Thanksgiving :)

    Reply

  45. Parties That Cook on November 26, 2012 at 8:31 pm

    These look fantastic! I’m running a contest for pumpkin dish photos, and think you should enter! The winner is decided through public votes on our site. Tonight’s the last night to enter!! Deets here: http://www.partiesthatcook.com/parties-that-cook-best-pumpkin-recipe-photo-contest/

    Reply

  46. Jackie Hart on February 9, 2013 at 10:32 am

    These were fantastic! Followed the recipe exactly and they were a hit! Made them for a sports banquet and family party, didn’t have any left overs! A Winner!

    Reply

  47. Jill on August 30, 2013 at 9:31 am

    I am baking the desserts for my daughter’s upcoming wedding and I am looking for things I can bake ahead of time and freeze. Can these be frozen with the filling in them? If I wrap them individually in plastic wrap, would the wrap stick when it is removed? Do you have any other suggestions for make ahead bite sized desserts? Thanks for any help you can give me!

    Reply

    • Michelle on August 31st, 2013 at 6:25 pm

      Hi Jill, The plastic wrap will likely stick because these cookies are very moist. I would not recommend freezing with the filling. If you have to freeze the cookies plain, I would place them on a baking sheet, place in the freezer until frozen, then place in a plastic bag and freeze until you’re ready to thaw. Remove them from the bag to thaw (don’t let them touch), then fill and serve.

      Reply

  48. Haley on September 16, 2013 at 7:29 pm

    These were amazing! So moist and just the right hint of maple. Everyone loved them!

    Reply

  49. Jenn on September 30, 2013 at 11:36 am

    Could you make these with light brown sugar instead of dark?

    Reply

  50. Julie on October 7, 2013 at 12:03 am

    I made these tonight. Delicious! Lots of pumpkin flavor, and the whoopie pie part wasn’t too sweet. I used Libby’s canned pumpkin, cooked the pies until a toothpick came out clean and had no issues with stickiness. The maple cream cheese filling was a bit runnier than I would have liked, but after 30 minutes in the fridge, it was perfect for the filling. I will be making this recipe again. Thank you for sharing!

    Reply

  51. Helen on October 13, 2013 at 10:29 pm

    Hello! What a yummy recipe! I finally made these tonight and when the cakes cooled they seemed to look deflated. Wondering if I did something wrong or if this is normal. From your photo, I was expecting them to be fuller but mine look more the height of a cooke than a petite cake. I did not have a small scoop though so wondering if that is what makes the difference in height. I hope when sandwiched with frosting that the height will not matter but curious about what they look like before assembly in case I’ve made a mistake. Thank you!

    Reply

    • Michelle on October 14th, 2013 at 4:58 pm

      Hi Helen, Using a larger portion of batter definitely could have contributed to this.

      Reply

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