Pumpkin Whoopie Pies With Maple Cream Cheese Filling

We tested some pumpkin whoopie pies using the Brown Eyed Baker’s recipe. The filling is maple cream cheese and makes this extra special!! Next up we plan on trying her peppermint whoopie pies! We highly recommended you check out her blog for some baking inspiration! Sometimes we find it’s easy to come up with new recipes and other times it’s just nice to follow one for a change. These are also super quick to make which is great if you’re crunched for time. For convenience we have placed her recipe here, but you can also get it on her website of course :) Happy baking!


Yields: Approx. 4 dozen whoopie pies

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins


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 – not pie filling)

  • 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



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 the bowl of a standing mixer, combine the granulated sugar, the dark brown sugar, and the oil together and beat until well incorporated. Add the pumpkin puree and mix until thoroughly combined. Add the eggs and vanilla and stir until combined.

4. Gradually add the flour mixture to the pumpkin mixture and mix until completely combined.

5. Use a large ice cream scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart. (if you want you can use a small ice cream scoop for smaller pies)

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. (that’s if you can wait that long – because we know we couldn’t!)

Source: https://www.browneyedbaker.com/pumpkin-who...