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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
1 vote, 4.00 avg. rating (79% score)
by in Nov 2009

Total Time: 20

Yield: 6 pies

A spin on the traditional chocolate whoopie pie - savor the flavor fall with these pumpkin whoopie pies. You'll love the maple cream cheese filling sandwiched between the pumpkin spice cakes.

Watch this video to see how it's done: Pumpkin Whoopie Pies

For the Cakes:


    • 1 stick unsalted butter at room temperature
    • 1 cup firmly packed light-brown sugar
    • 2 large eggs at room temperature, lightly beaten
    • 1 cup canned pumpkin purée (not pumpkin-pie filling), such as One-Pie brand
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon table salt
    • 1-2/3 cups all-purpose flour


Preheat oven to 350° and line two baking sheets with parchment paper.

In a large bowl, cream butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a rubber spatula, fold in flour until just combined.

With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

For the Filling:


  • 8 ounces cream cheese, at room temperature
  • 1/2 stick unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3/4 cup powdered sugar
  • 1/8 teaspoon table salt


In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. Add vanilla, maple syrup, powdered sugar, and salt.

Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.

Updated Wednesday, October 28th, 2009
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