Pumpkin Whoopie Pies With Maple Cream Cheese Filling

A SWEET THANKSGIVING TREAT FROM SUZANNE’S KITCHEN

Hi friends — it’s Suzanne here! As fall rolls in and Thanksgiving nears, I wanted to share one of my favorite seasonal baking ideas, straight from my kitchen to yours.

These Pumpkin Whoopie Pies are my go-to alternative to the usual pies for the little ones. Soft, warmly spiced pumpkin cookies sandwiched around a maple cream cheese filling — they’re festive, fun, and incredibly delicious. Plus, they come together fast, which is a lifesaver if you’re crunched for time (aren’t we all?).

Bonus Tip: You can bake the pumpkin cookies in advance and freeze them — just wrap individually in parchment and pop them in the freezer. Then, on Thanksgiving Day, whip up the filling and assemble. Voilà!

PUMPKIN WHOOPIE PIES

Yields: Approx. 4 dozen
Prep Time: 15 mins
Bake Time: 15 mins
Total Time: 30 mins

INGREDIENTS

For the Whoopie Pies:

  • 3 cups all-purpose flour

  • 2 tbsp cinnamon

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp ground ginger

  • ½ tsp ground nutmeg

  • 1 cup granulated sugar

  • 1 cup dark brown sugar

  • 1 cup canola or vegetable oil

  • 3 cups chilled pumpkin purée (not pie filling)

  • 2 eggs

  • 1 tsp vanilla extract

For the Maple Cream Cheese Filling:

  • 3 cups powdered sugar

  • 8 oz cream cheese, room temperature

  • 4 oz (½ cup) unsalted butter, room temperature

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

  2. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Set aside.

  3. In a mixer, beat granulated sugar, brown sugar, and oil until well combined. Add pumpkin purée and mix thoroughly. Stir in eggs and vanilla.

  4. Gradually add dry ingredients to the wet mixture. Mix until just combined.

  5. Scoop heaping tablespoons (or smaller for minis) onto baking sheets, spacing about 1 inch apart.

  6. Bake 10–12 minutes until tops crack slightly and toothpick comes out clean. Cool on racks.

  7. For the filling, beat butter until smooth, then add cream cheese and beat again. Gradually add powdered sugar, maple syrup, and vanilla. Beat until creamy.

  8. To assemble: Flip half the cookies over. Pipe or spoon about 1 tablespoon of filling onto the flat side. Top with another cookie and press gently.

  9. Chill in the fridge for 30 minutes to set — if you can wait that long!

Why We Love Them

These whoopie pies are:

  • Perfect for little hands at Thanksgiving

  • Packed with fall flavor

  • Freezer-friendly

  • Make-ahead friendly

  • …and that maple cream cheese filling? Simply irresistible.

Happy baking — and happy fall!
Let me know if you try them or make your own twist. 🧁🍁

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Suzanne MooreComment