Pumpkin Whoopie Pies

Pumpkin Whoopie Pies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 3   Average: 5/5]


The maple cream cheese filling really adds to the Pumpkin Whoopie Pies.

  • Cake:
  • 1/2 Cup Unsalted Butter (Room Temperature)
  • 1 Cup Light Brown Sugar (Firmly Packed)
  • 2 Eggs (Room Temperature & Lightly Beaten)
  • 1 Cup Canned Pumpkin Purée
  • 2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Ground Ginger
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Kosher Salt
  • 1 2/3 Cups Unbleached Flour
  • Filling:
  • 8 Ounces Cream Cheese (Room Temperature)
  • 1/2 Cup Unsalted Butter (Softened)
  • 1 Teaspoon Vanilla Extract
  • 3 Tablespoons Maple Syrup
  • 3/4 Cup to 1 Cup Powdered Sugar
  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper. Set aside.
  3. In large-size bowl cream butter and brown sugar until nice and smooth. Add eggs, pumpkin purée, cinnamon, ginger, baking powder, baking soda, and kosher salt. Combine well. Fold in flour until just combined.
  4. With an ice cream scoop drop 6 generous mounds of batter onto each prepared baking sheet. Make sure to space evenly. Place in oven for 10 minutes until there is a spring to the touch. Remove from oven and transfer to cooling rack to cool completely.
  5. Make the filling. In large-size bowl cream together butter and cream cheese. Add vanilla, maple syrup, and 3/4 cup powdered sugar. Mix on low speed until blended. Turn speed to medium-high and beat until fluffy. Add more powdered sugar if needed.
  6. Spread flat sides of 6 cakes with cream cheese frosting. Top with unfrosted cake. Arrange on serving plate and serve.
  7. Makes 6
  8. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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