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Pumpkin Whoopie Pies

  • Author: Audrey
  • Total Time: 1 hours 27 minutes
  • Yield: 25 1x


Embark, on an adventure with our delightful Pumpkin Whoopie Pies, where each delectable bite captures the essence of autumn. Imagine savoring two soft and flavorful pumpkin cookies, infused with the warmth of fall spices enveloping a maple cream cheese frosting at their core. This recipe goes beyond creating a dessert; it offers an experience allowing you to celebrate the abundance of the season. Each whoopie pie harmonizes textures and flavors blending the nostalgia of pumpkin pie with the whimsical delight reminiscent of childhood treats. Ideal, for autumn evenings these pies not only satisfy your sweet tooth but also embrace you in a comforting embrace filled with the most beloved tastes of fall.



For Pumpkin Cookies:

1 tsp Baking Powder

2 ½ tbsp Pumpkin Pie Spice

1 c Granulated Sugar

1 c Dark Brown Sugar, firmly packed

3 c All-Purpose Flour

1 tsp Salt

1 tsp Baking Soda

1 c Vegetable Oil

3 c Chilled Pumpkin Puree

2 Large Eggs

1 tsp Vanilla Extract

For Maple Cream Cheese Frosting:

8 oz Cream Cheese, at room temperature

3 tbsp Maple Syrup

1 tsp Vanilla Extract

3 c Powdered Sugar

½ c Unsalted Butter, at room temperature

Optional: Sprinkles or Jimmies for garnish


Preheat your oven to 350°F (175°C). To the middle position adjust the oven rack. Line your baking sheets, with parchment paper.

In a bowl whisk together the flour, salt, baking soda baking powder and pumpkin pie spice.

In a bowl vigorously mix the granulated sugar, brown sugar and oil. Add the pumpkin puree, eggs and vanilla extract; whisk until everything is well combined.

Gradually add the dry ingredients to the wet mixture while stirring until they are just combined.

Scoop spoonfuls of dough onto the baking sheets. Bake, for 10 to 12 minutes. Allow them to cool on the sheets for 10 minutes before transferring them to wire racks to cool completely.

Beat the butter until it becomes smooth. Add cream cheese. Beat again. Gradually mix in sugar, maple syrup and vanilla extract until you achieve a smooth consistency.

Spread frosting on one side of half of the cookies. Place another cookie on top to create a sandwich structure.

Refrigerate your whoopie pies for at least an hour before serving.


You can construct these delicious autumn treats unrestricted to everyone by utilizing a high-quality gluten-free flour blend instead of traditional all-purpose flour. Make sure the blend you choose is specifically designed as a cup-for-cup replacement and contains xanthan gum, which helps bind the ingredients without gluten.

When making this substitution it’s important to be a little more careful. Gluten-free flour may absorb moisture differently so keep an eye, on the dough consistency. It should be soft and easy to work with, not too stiff or crumbly. If it feels too dry feel free to add milk or water until you achieve the desired texture.

  • Prep Time: 15 minutes
  • Chilling Time:: 1 hour
  • Cook Time: 12 minutes

Keywords: Pumpkin Whoopie Pies