Pumpkin Whoopie Pies with Maple Cream Cheese Filling

by Melissa on November 14, 2011

Are you guys sick of pumpkin yet? I mostly only bake with and eat anything pumpkin this time of year, so I love it! I do realize though, that not all of you may feel that way. If you are in the not-sick-of-pumpkin camp, this is a great recipe for you!

These whoopie pies are very popular in the blogosphere, and for good reason, they are amazing! Flavorful little pumpkin cakes are filled with sweet, maple cream cheese filling. I took these to work and people were taking 3-4 at a time! They would also be a fun “non-pie” Thanksgiving dessert.

Oh, and for you so-sick-of-pumpkin folks, I will have an apple recipe later this week. :)

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Pumpkin Whoopie Pies:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 TBSP cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground fresh nutmeg
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, firmly packed (I didn’t have dark, and used light brown sugar without any problems)
  • 1 cup canola oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes than cookies, so don’t panic about that.

Maple Syrup Cream Cheese Filling:

  • 3 cups powdered sugar
  • ½ cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 TBSP maple syrup
  • 1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined.

Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.

To assemble the whoopie pies:

Turn half the cooled cookies upside down. Use a large round tip to pipe 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.

Source: Baked: New Frontiers in Baking, with adaptations from Culinary Concoctions by Peabody.

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