Maple Pumpkin Whoopie Pies

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Maple Pumpkin Whoopie Pies are the ultimate fall dessert sandwich. These pillowy-soft pumpkin cookies are filled with warm spices, sweet maple syrup, and a luxuriously smooth cream cheese frosting. Whether you’re hosting a cozy autumn gathering or just craving something indulgent, these whoopie pies deliver the perfect combo of flavor and comfort.

The texture is soft and cakey on the outside with a luscious, slightly tangy cream filling inside. You’ll love how the maple syrup enhances the earthy pumpkin and spices without overpowering them. They’re easy to make, a joy to eat, and destined to become a seasonal favorite.

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Why You’ll Love This Maple Pumpkin Whoopie Pie Recipe

These whoopie pies are more than just cookies. They’re mini hand-held cakes with frosting inside, delivering layers of texture and flavor in every bite. You’ll love:

• The warm and cozy fall flavors.
• The maple-infused cream cheese filling that melts in your mouth.
• That they’re freezer-friendly and perfect for making ahead.
• Their bakery-style look that impresses guests effortlessly.

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What Kind of Pumpkin Should I Use?

Canned pumpkin puree is the go-to for this recipe. It has a smooth, dense texture that blends beautifully into the batter and provides the right amount of moisture. Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar that will throw off the balance of the recipe.

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Ingredients for the Maple Pumpkin Whoopie Pies

Pumpkin Puree – The star ingredient, bringing moisture, texture, and earthy sweetness.

Brown Sugar – Adds depth and richness with its molasses content.

Granulated Sugar – Balances the flavors and aids in texture.

Vegetable Oil – Keeps the cookies soft and moist.

Egg – Binds the batter together.

Vanilla Extract – Enhances all the warm fall flavors.

All-Purpose Flour – The base for structure.

Baking Powder & Baking Soda – Give the cookies their lift and cakey texture.

Salt – Balances the sweetness and enhances flavor.

Cinnamon, Nutmeg, and Ginger – Classic fall spices for that cozy flavor.

Cream Cheese – The base for our luscious frosting.

Unsalted Butter – Adds richness to the frosting and helps it pipe smoothly.

Maple Syrup – Infuses the filling with deep fall flavor.

Powdered Sugar – Sweetens and thickens the filling.

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How To Make the Maple Pumpkin Whoopie Pies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and clean-up.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil, 1 egg, and 1 teaspoon vanilla extract until smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk 1 2/3 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger.

Step 4: Combine and Scoop

Gradually mix the dry ingredients into the wet mixture until just combined. Using a small cookie scoop, drop rounded tablespoons of batter onto the baking sheets, spacing them 2 inches apart.

Step 5: Bake

Bake for 10-12 minutes, or until the cookies are set and a toothpick inserted comes out clean. Let them cool completely before filling.

Step 6: Make the Maple Cream Cheese Filling

Beat together 1/2 cup unsalted butter (softened), 8 oz cream cheese, 3 tablespoons pure maple syrup, and 2 1/2 cups powdered sugar until smooth and fluffy.

Step 7: Assemble the Whoopie Pies

Pipe or spread a generous dollop of the filling onto the flat side of half the cookies, then sandwich with the remaining cookies.

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How to Serve Maple Pumpkin Whoopie Pies

These Maple Pumpkin Whoopie Pies are perfect for dessert platters, afternoon tea, or fall-themed parties. Serve them at room temperature for the creamiest texture. This recipe yields about 18 whoopie pies, enough to serve 9 to 12 people depending on appetite.

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Best Way to Store Maple Pumpkin Whoopie Pies

Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. To prevent them from sticking, layer parchment paper between them. Let them sit at room temperature for 10 minutes before serving for best texture.

You can also freeze them individually wrapped in plastic and stored in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.

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Frequently Asked Questions

Can I make the filling ahead of time?
Yes! You can prepare the filling up to 3 days ahead and refrigerate it. Let it soften slightly at room temperature before using.

Do I need to chill the dough before baking?
No chilling is required. The batter is thick enough to bake immediately.

Can I substitute maple syrup with maple extract?
You can, but maple extract is much stronger. Use only 1/2 to 1 teaspoon and adjust sweetness with more powdered sugar if needed.

How do I prevent the whoopie pies from becoming soggy?
Cool the cookies completely before adding the filling and avoid overfilling. Store with parchment paper between layers.

Can I make these gluten-free?
Yes! Substitute the flour with a 1:1 gluten-free baking blend. Be sure it includes xanthan gum for structure.

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Want More Dessert Ideas with a Fall Twist?

If these Maple Pumpkin Whoopie Pies hit the spot, check out these delicious bakes too:

• Chewy Pumpkin Blondies with Warm Spices
• Soft Pumpkin Snickerdoodles with Cinnamon Sugar
• Apple Cider Whoopie Pies
• Pumpkin Cheesecake Swirl Brownies
• Rich Pumpkin Crisp

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And let me know in the comments how yours turned out. Did you go classic or add a twist like pecans or chocolate drizzle?

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