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Delicious Pumpkin Whoopie Pies with Maple Cream Cheese Filling

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Rich and creamy maple cream cheese filling sandwiched between two perfectly baked soft pumpkin spice cookies for an indulgent whoopie pie like no other.

pumpkin whoopie pies on white plate

My dad’s favorite dessert are whoopie pies. For Christmas last year I made him Red Velvet Whoopie Pies.

They were totally a hit.

This year I wanted to make him some for Thanksgiving.

What better flavor than pumpkin whoopie pies?! I’m so excited for my dad to try these. 🙂 

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Why You’ll Love These Pumpkin Whoopie Pies 

  • They are soft, creamy, and delicious.
  • You can make them in advance.
  • They are easily transportable.
  • Easy to find ingredients.

Kitchen Supplies Needed To Make Pumpkin Whoopie Pies

Ingredients For Pumpkin Whoopie Pies

  • 3 cups all purpose flour
  • spooned and leveled 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon all spice
  • 1/2 teaspoon ground nutmeg
  • 2 cups dark brown sugar firmly packed
  • 1 cup olive oil
  • 1 – 15 ounce can pumpkin puree (not pumpkin pie filling)
  • 1 1/2 teaspoon vanilla
  • 2 large eggs room temperature
pumpkin whoopie pies on white plate

Ingredients For Maple Cream Cheese Filling

  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1 – 8 oz block cream cheese
  • 2 1/2 cups confectioner’s sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract

How to Make Pumpkin Whoopie Pies

Step 1. 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Step 2. 

In a bowl of a stand mixer with the paddle attachment, whisk together flour, baking soda, baking powder, salt, and spices.

Add in the oil and brown sugar on medium speed until well combined.

Pumpkin Whoopie Pies ingredients in mixer

Step 3. 

Add the pumpkin and vanilla and mix on medium-low until well incorporated.

Pumpkin Whoopie Pies in mixer

Step 4. 

Add eggs, one at a time, mixing on medium-low, and be careful not to over mix.

Pumpkin Whoopie Pies mixed

Step 5. 

Spoon the batter into a large piping bag fitted with a large round tip.

Pipe the batter into 3/4 to 1-inch rounds on the parchment paper-lined cookie sheets.

Leave a little room between cookies as the batter does spread a little.

Pumpkin Whoopie Pies on baking sheet

Step 6

Bake the whoopie pies for 10 minutes. Once fully baked, the pies should spring back when touched and a toothpick inserted in the center should come out clean.

Remove the pan from the oven and place it on a cooling rack for 10 minutes.

Pumpkin Whoopie Pies on cooling rack

Step 7. 

Carefully remove the whoopie pies from the pan and transfer them to a wire rack to cool completely before filling.

Step 8. 

To assemble the whoopie pies, place a dollop or swirl of maple cream cheese frosting on the flat side of one pie and then top with the flat side of another whoopie pie.

Gently press together to create a sandwich.

Pumpkin Whoopie Pies on white plate

Step 9. 

Place the assembled whoopie pies in the refrigerator for 30 minutes to an hour to chill, allowing the frosting to set.

How to Make Maple Cream Cheese Frosting

Step 1. 

Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment.

Step 2. 

Mix on medium-high speed for 2 minutes. Add the confectioner’s sugar, 1/2 cup at a time, mixing at low speed until incorporated.

Step 3. 

Once all the sugar has been added, increase the speed to medium-high and mix for two minutes until smooth.

Step 4. 

Scrape down the sides of the bowl as needed. Add the maple syrup and vanilla.

Mix on medium-high speed until incorporated.

Step 5. 

Place frosting in a large piping bag fitted with a large round tip.

If frosting becomes too soft and warm, place it in the refrigerator for 10-15 minutes and then resume filling the whoopie pies.

Pumpkin Whoopie Pies on counter


pumpkin whoopie pies pin with text

Popular Substitutions and Additions 

  • Substitute 1/2 cup of plain applesauce for half of the oil to make it a bit lighter.
  • Add chocolate chips or white chocolate chips for extra sweetness.
  • Instead of maple cream cheese filling, you could go with a classic marshmallow.

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How To Store Pumpkin Whoopie Pies 

These pumpkin whoopie pies should be stored in an airtight container in the refrigerator.

They will stay good for 3 to 4 days.

The filling on these whoopie pies is made with cream cheese, so they need to be refrigerated.

If you are placing them out for a party, don’t let them sit for more than 2 hours. 

You can also wrap them individually in plastic wrap to keep them from sticking to each other.

The cake may stick to the plastic, but it will be easy to open…and to eat! 

How Long Will Whoopie Pies Last In the Fridge?

Whoopie pies will last 3 to 4 days stored in an airtight container.

Can I Freeze Whoopie Pies?

Yes! You can freeze the baked whoopie pies for up to 3 months.

Wrap them individually in plastic wrap them stick them in a freezer-safe bag. 

How To Defrost Whoopie Pies?

It’s best not to reheat the whoopie pies in the microwave because of the filling.

The easiest way to defrost them is to thaw the cookie sandwiches overnight in the fridge.

Pumpkin Whoopie Pies FAQs

How Do You Keep Whoopie Pies From Sticking?

Whoopie pies have a high moisture content making them sticky if they sit out.
They should be refrigerated within 2 hours.
If you wrap them individually it will help keep them from sticking together. It also makes them easier to eat without getting sticky fingers!

Why Are Whoopie Pies Called Whoopie Pies?

Some say Amish wives invented the whoopie pie from remnants of cake batter and frosting. According to the story, the name originated from the Amish men who, when they found these treats in their lunch boxes, would exclaim, “Whoopie!” 

Why Did My Whoopie Pies Go Flat?

Whoopie pies can come out flat for a few reasons. The main one is overmixing the cake batter. When you fold the dry ingredients into the wet, make sure to not over-mix.
Just mix in the flour and spices until they disappear into the mix. 

Other Dessert Recipes You’ll Love

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Saturday 20th of November 2021

These look so good, Michelle! I can't wait to make them.

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