Soft Spiced Pumpkin Whoopies

This pumpkin whoopie pie recipe transforms simple ingredients into the ultimate fall treat. The combination of soft, spiced pumpkin cookies with creamy maple cream cheese filling creates a dessert that captures autumn's essence in every bite. I discovered this recipe during a New England autumn trip and have been perfecting it for my family gatherings ever since.

I first made these whoopie pies for my daughter's fall birthday party. The squeals of delight from both kids and adults convinced me this recipe needed to become part of our family tradition. Now they're requested at every autumn gathering.

Ingredients

Pumpkin Cookies

• All purpose flour provides the perfect structure while remaining tender
• Salt enhances all the flavors and balances sweetness
• Baking soda and powder create the ideal rise and texture
• Pumpkin pie spice delivers that quintessential fall flavor profile
• Granulated sugar adds straightforward sweetness
• Dark brown sugar contributes moisture and deep molasses notes
• Vegetable oil keeps the cookies exceptionally moist
• Chilled pumpkin purée improves the texture look for 100% pure not pumpkin pie filling
• Large eggs bind everything together while adding richness
• Vanilla extract enhances the overall flavor profile

Maple Cream Cheese Filling

• Confectioners sugar creates a smooth texture without graininess
• Room temperature unsalted butter allows for proper emulsion
• Room temperature cream cheese needs to be full fat for best results
• Pure maple syrup adds authentic flavor use grade B for stronger flavor
• Vanilla extract rounds out the maple notes beautifully

Step-by-Step Instructions

Prepare Cookie Batter

Whisk together all dry ingredients flour salt baking soda baking powder and pumpkin pie spice until thoroughly combined with no lumps. In a separate bowl combine sugars and oil whisking vigorously until fully incorporated about 2 minutes. Add chilled pumpkin purée eggs and vanilla whisking until the mixture becomes smooth and uniform. Pour the dry ingredients into the wet mixture carefully whisking just until no dry streaks remain overmixing will make tough cookies.

Bake the Cookies

Using a cookie scoop for uniform sizing portion the batter onto prepared baking sheets keeping cookies at least 1 inch apart they will spread slightly. Bake each sheet individually at 350°F for precisely 10 to 12 minutes until the tops spring back when lightly touched and a toothpick comes out clean. Allow cookies to rest on the baking sheet for exactly 10 minutes before transferring to a cooling rack this prevents breaking.

Create the Filling

Beat room temperature butter using the paddle attachment on medium speed until completely smooth about 2 minutes. Add cream cheese and continue beating until perfectly blended with no lumps about 2 more minutes. Reduce speed to low and gradually add confectioners sugar to avoid a powdery explosion. Pour in maple syrup and vanilla extract beating just until smooth and creamy overbeating will make the filling too soft.

Assemble the Whoopie Pies

Match cookies of similar sizes to create even pairs. Turn half the cookies flat side up and apply a generous portion of filling about 2 tablespoons using either a piping bag with a round tip or an offset spatula. Place matching cookies on top pressing with gentle but firm pressure until filling reaches the edges without squeezing out. If desired roll edges in festive sprinkles for added visual appeal. Refrigerate for at least one hour to allow filling to set and flavors to meld.

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The secret weapon in this recipe is definitely the chilled pumpkin purée. I discovered this trick accidentally after refrigerating leftover purée and noticing my next batch turned out significantly better. The colder temperature prevents the batter from becoming too loose which helps maintain the perfect domed shape during baking.

Storage Secrets

These whoopie pies reach their flavor peak after 24 hours in the refrigerator when the cookies soften slightly and the flavors meld perfectly. Store them in an airtight container with parchment paper between layers to prevent sticking. They'll remain delicious for up to 3 days refrigerated though the texture begins changing after that. For longer storage freeze assembled whoopie pies individually wrapped in plastic wrap then placed in freezer bags with the air removed. Thaw in the refrigerator overnight before serving.

Seasonal Variations

Embrace the seasons by adapting this versatile recipe throughout the year. In winter substitute the pumpkin with sweet potato purée and add a pinch of cardamom. Spring calls for carrot cake whoopie pies with orange zest in the filling. Summer begs for lemon zest in the cookies with a blueberry cream cheese filling. The basic structure remains the same while the flavors transform completely creating a year round treat that never gets boring.

Perfect Pairings

These whoopie pies deserve the perfect beverage companion. Serve with spiced apple cider for family gatherings the tartness cuts through the sweetness beautifully. For adult gatherings a glass of tawny port brings out the spice notes while complementing the creamy filling. Coffee lovers should try these with a maple cinnamon latte the flavors mirror and enhance the whoopie pies perfectly. For the ultimate indulgence serve slightly chilled whoopie pies alongside vanilla bean ice cream for a dessert that will have guests talking for weeks.

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Common Questions

→ Can I make these Pumpkin Whoopie Pies in advance?

Yes, you can prepare these up to 2 days ahead. Store assembled whoopie pies in an airtight container in the refrigerator, separated by parchment paper to prevent sticking. They actually benefit from chilling, as the flavors meld and the filling sets perfectly.

→ Can I freeze Pumpkin Whoopie Pies?

Absolutely! Wrap each assembled whoopie pie individually in plastic wrap, then place in a freezer-safe container. They'll keep for up to 3 months. Thaw overnight in the refrigerator before serving for best texture and flavor.

→ Why is my filling too runny?

Runny filling usually means the cream cheese or butter was too warm when mixing. Make sure both are at cool room temperature, not soft or melty. If your filling is runny, refrigerate it for 30 minutes before assembling. Also avoid overbeating, which can make the filling lose structure.

→ Can I substitute fresh pumpkin purée for canned?

Yes, but fresh pumpkin contains more moisture than canned. After making homemade purée, line a fine mesh strainer with cheesecloth and let your purée drain for several hours in the refrigerator to remove excess liquid. This prevents cookies from becoming too wet.

→ What's the best way to store leftover whoopie pies?

Store assembled whoopie pies in the refrigerator in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking. Let them sit at room temperature for 15-20 minutes before serving for the best texture and flavor.

→ Can I make these without dairy?

Yes, you can substitute plant-based butter and vegan cream cheese in the filling. For the cookies, the vegetable oil already makes them dairy-free. The texture might be slightly different, but the flavor will still be delicious. Look for vegan confectioners' sugar if needed.