Pumpkin Whoopie Pies With Maple Cream Cheese Filling are a delightful fall-inspired treat, combining the rich, warm flavors of pumpkin pie spice with a luscious, creamy maple filling. Each whoopie pie offers a perfect balance of sweetness and spice, making them a favorite for autumn gatherings or a sweet after-dinner indulgence.
INGREDIENTS- All-purpose flour: 3 cups
- Salt: 1 tsp
- Baking soda: 1 tsp
- Baking powder: 1 tsp
- Pumpkin pie spice: 2 ½ tbsp
- Granulated sugar: 1 cup
- Dark brown sugar: 1 cup
- Vegetable oil: 1 cup
- Canned pumpkin puree: 3 cups (chilled)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- For the Filling:
- Powdered sugar: 3 cups
- Unsalted butter: ½ cup, room temperature
- Cream cheese: 8 oz, room temperature
- Maple syrup: 3 tbsp
- Vanilla extract: 1 tsp
- Step 1:
- Set the oven to 350°F and prepare baking sheets with parchment.
- Step 2:
- Mix together the flour, salt, baking soda, baking powder, and pumpkin spice in a bowl.
- Step 3:
- In another bowl, combine the sugars and oil. Stir in the pumpkin puree, then incorporate the eggs and vanilla.
- Step 4:
- Slowly blend the dry ingredients with the pumpkin mixture until the batter is smooth.
- Step 5:
- Drop rounded portions of the dough onto baking sheets and bake for about 10-12 minutes. Allow to cool fully.
- Step 6:
- For the filling, blend the butter with the cream cheese until smooth. Add powdered sugar, maple syrup, and vanilla, whisking until fluffy.
- Step 7:
- Spread or pipe the filling onto half of the cookies and top with the other halves.
- Step 8:
- Refrigerate for at least 1 hour prior to serving.
- Store in an airtight container in the refrigerator for up to 3 days.
- Best served slightly chilled, but can be enjoyed at room temperature for a softer filling.
- Use real maple syrup for the filling to achieve the best flavor.
- For added texture, sprinkle the edges of the filling with chopped nuts or candy pieces.
Tips from Well-Known Chefs
- Let the dough chill slightly before baking to help the cookies hold their shape better.
The combination of soft, spiced cookies with the sweet, creamy filling makes these whoopie pies a quintessential autumn dessert. Whether you’re hosting a fall-themed party or just craving something sweet and seasonal, this recipe delivers.
Ways to Customize Your Whoopie PiesFor a different take, try adding a hint of cinnamon or nutmeg to the filling, or use flavored extracts like almond or orange for a unique twist. You can also add mix-ins like chopped pecans or white chocolate chips to the batter for extra flavor and texture.
FAQsCan I freeze Pumpkin Whoopie Pies?
Yes, you can freeze them. Wrap each pie individually and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
Can I make these whoopie pies gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking mix.
Do I have to use canned pumpkin?
Canned pumpkin is convenient, but you can use homemade pumpkin puree if you prefer. Just ensure it is well-drained to avoid a watery batter.
Why is my filling runny?
If the filling is too runny, add more powdered sugar until it reaches the desired consistency.
If you enjoy this recipe, you may also like Butter Pecan Bars.
