Description

Pumpkin Whoopie Pies with Maple-Spice Filling are soft, tender pumpkin cakes sandwiched with a luscious maple-spiced cream. This cozy fall dessert combines classic autumn flavors of pumpkin and warming spices with a rich maple syrup infused filling, delivering a perfect balance of fluffy texture and comforting sweetness ideal for chilly evenings, holiday gatherings, or anytime you crave seasonal joy.

Ingredients

Scale

For the Pumpkin Cakes

1 cup pumpkin puree (canned or fresh)
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 tablespoons maple syrup
2 cups all-purpose flour (or gluten-free baking blend for gluten-free)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

For the Maple-Spice Filling

1/2 cup unsalted butter, softened
1 cup powdered sugar
4 oz cream cheese, softened (use maple-infused vegan cream cheese for vegan adaptation)
1 teaspoon vanilla extract
2 tablespoons maple syrup
Pinch of ground cinnamon (optional)
Pinch of ground nutmeg (optional)

Instructions

Prepare the pumpkin batter: In a large mixing bowl, whisk together pumpkin puree, eggs, melted butter, vanilla extract, and maple syrup until smooth and well combined. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually fold the dry ingredients into the wet mixture until just combined—being careful not to overmix to keep the cakes tender.
Bake the whoopie pies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a tablespoon or small cookie scoop, drop rounded dollops of batter onto the sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes, until the cakes spring back lightly when pressed. Let them cool completely on a wire rack before filling.
Make the maple-spice filling: In a bowl, beat softened butter with powdered sugar until fluffy. Gradually add cream cheese, vanilla extract, and maple syrup, continuing to beat until the filling is smooth and creamy. Adjust sweetness or spice intensity by adding a pinch of cinnamon or nutmeg to taste.
Assemble the whoopie pies: Spread or pipe a generous dollop of the maple-spice filling onto the flat side of one pumpkin cake, then top with another cake to create a sandwich. Gently press together, ensuring the filling reaches the edges without spilling over.

Notes

Use room temperature ingredients to achieve smooth batter and filling without lumps.
Do not overmix the batter to keep the cakes soft and fluffy, avoiding toughness.
Cool the cakes completely before filling to prevent the filling from melting or becoming too soft.
If the filling is too thick, add a little milk; if too thin, add more powdered sugar to adjust consistency.
Store whoopie pies in an airtight container to maintain freshness and softness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 320
Sugar: 24g
Sodium: 210mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: pumpkin whoopie pies, maple-spice filling, fall dessert, autumn treat, gluten free pumpkin dessert, cozy dessert