Pumpkin Whoopie Pies (Printable Page)
# What You Need:
→ Pumpkin Cookies
01 -
3 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1 teaspoon baking soda
04 -
1 teaspoon baking powder
05 -
2 ½ tablespoons pumpkin pie spice
06 -
1 cup granulated sugar
07 -
1 cup dark brown sugar, firmly packed
08 -
1 cup vegetable oil
09 -
3 cups canned pumpkin purée, chilled
10 -
2 large eggs
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1 teaspoon vanilla extract
→ Maple Cream Cheese Filling
12 -
3 cups confectioners' sugar
13 -
½ cup unsalted butter, at room temperature
14 -
8 oz cream cheese, at room temperature
15 -
3 tablespoons maple syrup
16 -
1 teaspoon vanilla extract
→ Optional Garnish
17 -
Sprinkles or jimmies
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
02 -
In a large bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice.
03 -
In another large bowl, whisk granulated sugar, brown sugar, and oil. Add pumpkin purée and whisk until combined. Whisk in eggs and vanilla.
04 -
Sprinkle dry mixture over the wet mixture. Whisk until fully combined with no dry streaks.
05 -
Use a 1.5–2 tablespoon cookie scoop to portion dough onto baking sheets, spacing about 1 inch apart. Bake one sheet at a time for 10–12 minutes, until a toothpick inserted in the center comes out clean.
06 -
Cool cookies on the pan for 10 minutes, then transfer to wire racks to cool completely. Repeat with remaining dough.
07 -
In a stand mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and mix until blended. Add confectioners' sugar, maple syrup, and vanilla extract. Beat until smooth, avoiding overmixing. Chill if too soft.
08 -
Turn half the cookies upside down. Pipe or spread filling onto the flat sides. Top with remaining cookies, flat side down, pressing gently so filling spreads to edges. If desired, roll edges in sprinkles. Chill at least 1 hour before serving.
# Helpful Tips:
01 -
For a flavor twist, add a teaspoon of orange zest to the filling.
02 -
Substitute maple syrup with honey or omit for a more classic cream cheese taste.
03 -
Best enjoyed within 3 days when stored in the fridge.