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–+ servings
Square photos of a whoopie pie with a bite taken out of it.
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Pumpkin Whoopie Pies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Rest Time/Cool Time 1 hour
Total Time 1 hour 25 minutes
Servings 15
Pumpkin Whoopie Pies are homemade with pillowy soft, and maple infused pure pumpkin cookies that are filled with a whipped cream cheese frosting. A delicious pumpkin dessert!

Equipment

Rimmed Cookie Sheet
Pre-Cut Parchment Paper Sheets
Wire Whisk
Silicone Spatula Set
Mixing Bowls
Cooling Rack
Large Cookie Scoop

Ingredients
  

Pumpkin Cookies

  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 can (15 oz) pure pumpkin
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 1/2 cup granulated sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

Whipped Cream Cheese Filling

  • 1 bar (8 oz) cream cheese room temperature
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 8 ounces Cool Whip thawed

Instructions

  • Preheat the oven to 350 degrees F. Prepare a rimmed cookie sheet (13"x18") by lining with parchment paper or spray with nonstick cooking spray. Set aside.
  • In a medium mixing bowl, whisk together the dry ingredients; flour, pumpkin pie spice, baking powder, baking soda, and kosher salt.
    3 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
  • In a larger mixing bowl, whisk together the eggs, pure pumpkin, light brown sugar, vegetable oil, granulated sugar, maple syrup, and vanilla extract until well combined and smooth.
    2 large eggs, 1 can (15 oz) pure pumpkin, 1 cup packed light brown sugar, 1 cup vegetable oil, 1/2 cup granulated sugar, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract
  • Next, add the dry ingredients into the wet ingredients. Mix thoroughly, with a silicone rubber spatula, until combined but be sure not to overmix the batter. Allow the batter to rest for 10 minutes.
  • Use a 3 tablespoon cookie scoop (a large cookie scoop) to scoop the dough onto the prepared cookie sheet. Bake for 10-12 minutes.
  • Remove cookies from the oven and allow them to cool completely before filling them.
    *Let the cookies cool on the warm cookie sheet for about 10-15 minutes and then remove them to a cooling rack to finish cooling completely.
  • While the cookies are baking make the filling so it has time to refrigerate.
    In a mixing bowl using an electric hand mixer, beat the cream cheese, granulated sugar, and vanilla extract until creamy and no lumps remain. Stir in the thawed Cool whip and mix until combined. Cover the bowl and let the filling refrigerate until you're ready to fill the whoopie pies.
    1 bar (8 oz) cream cheese, 2/3 cup granulated sugar, 2 teaspoons vanilla extract, 8 ounces Cool Whip
  • When ready to fill, place the cream cheese filling inside a piping bag with a large 1A tip OR you can put it inside a gallon-sized Ziploc bag with the corner snipped off. Flip half of the cookies over and pipe a generous amount of filling onto each flipped over half. Place the other cookie on top and press together gently.
  • The whoopie pies are best served chilled from the fridge so I recommend storing them inside a covered container for at least 2-3 hours before serving.

Notes

Don't OverMix The Batter : This may seem obvious, but it's actually really important that you mix gently, only using a rubber spatula and not a mixer, when combining the wet and dry ingredients for the cookies. If the batter is overmixed it will cause the cookies to fall flat when baking. We want them light and fluffy, so just mix until no flour pockets remain in the batter.
Let Cookies Cool Completely Before Filling : Make sure the cookies are completely cooled before filling them. If they are even slightly warm, the filling will just fall right out and you won't get that pretty sandwich look.
 

Nutrition

Calories: 441kcal | Carbohydrates: 58g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 331mg | Potassium: 160mg | Fiber: 2g | Sugar: 35g | Vitamin A: 4679IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
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