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

  1. 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

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

    pumpkin whoopie pies are my favorite :)

    Reply

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

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

    making these today!!

    Reply

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

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

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

    Reply

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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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