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

  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 😀

    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

  101. 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

  102. 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

  103. 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

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

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

    Reply

  105. 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

  106. 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

  107. 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

  108. 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

  109. 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

  110. 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

  111. 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

  112. 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

  113. 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

  114. 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

  115. 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

  116. 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

  117. 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

  118. 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

  119. 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

  120. 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

  121. 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

  122. 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

  123. 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

  124. 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

  125. 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

  126. 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

  127. 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

  128. 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

  129. 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

  130. 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

  131. 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

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

    These were incredibly delicious! Very moist

    Reply

  133. 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

  134. 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

  135. 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

  136. 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

  137. 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

  138. 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

  139. 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

  140. 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

  141. 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

  142. 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

  143. 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

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

    These were delicious. Just made them for Thanksgiving :)

    Reply

  145. 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

  146. 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

  147. 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

  148. 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

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

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

    Reply

  150. 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

  151. 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

  152. Jenny on August 20, 2014 at 11:08 am

    I’m making these as a wedding favor for my son’s wedding and would like to make them ahead of time. Any suggestions on thaw time if I freeze them and how long are they ok out of the fridge?

    Reply

    • Michelle on August 20th, 2014 at 3:26 pm

      Hi Jenny, I am not sure how long they would take to thaw, but they should be fine at room temperature for a day (take them out in the morning, serve until evening).

      Reply

  153. Elizabeth on August 30, 2014 at 7:35 pm

    I made these a few times last fall and they were a hit! I made them for a bake sale that my son’s marching band hosted, and these sold oout in a matter of minutes! My daughter asked to day if we could make them, so later tonight we will make our first batch of the season. A friend of our said that they satisfy a sweet craving without being over sweet. That pretty much sums it up! Thanks for sharing the recipe!!

    Reply

  154. Heidelind on November 6, 2014 at 9:32 pm

    Whoopie Pies were one of my favorite treats in high school. So I always have a soft spot when I see a recipe. I made these using a muffin tin that only makes muffin tops. Not sure if that was a good idea. They came out huge! Beautiful, perfect actually, but huge! I scaled the next batch down some and that was reasonable. Anywho, taste is super yummy, and they were a lot of fun to make:) thank you!

    Reply

  155. Heidelind on November 6, 2014 at 9:37 pm

    These are yummy and lots of fun to make. I used a muffin top pan to make them, so anyone else who tries this (I think they are also intended for Whoopie Pies) they come out pretty big. I tinkered around and was able to make smaller ones with less batter, but just something to keep in mind.

    Reply

  156. Sue n. on October 10, 2015 at 10:57 pm

    I am a very lazy cook and found pumpkin cake mix by Pillsbury in the baking aisle today. I followed the directions minus 1/2 cup of water and baked for 8 minutes. Turned out perfectly. But what really stole the show was your filling recipe–out of this world! My husband is licking the bowl as I type. Thank you! I am selling these for a soccer fundraiser tomorrow and my hubby assures me they are well worth the $1 price tag :)

    Reply

  157. Lynn Frank on December 4, 2015 at 3:26 pm

    My friend from Uniontown, PA brought t a huge batch for Thanksgiving. Everyone raved about them. I had never heard of them, or cookies called ‘gobs’, and I am from Pittsburgh too! We must be from different neighborhoods. This is the perfect recipe to duplicate what he brought. I followed the recipe exactly and they turned out perfect. Thank you!

    Reply

  158. Kathryn on March 28, 2016 at 9:59 am

    I made these over the wknd. I had to experiment with the filling because I could taste too much of the vanilla extract. I put in a 1/4 cup of milk and more maple syrup than the recipe called for and it took the strong vanilla taste away. I couldn’t taste the maple at first so I added until I could get a hint of maple flavor.
    You do need to chill these pies for the center does get soupy if left out too long. The pies were delicious. They came out perfectly done! I cooked them for 12 mins. I may add some choc. Chips in my next batch.

    Reply

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