Keep your taste buds happy this fall with these delicious Pumpkin Whoopie Pies. The soft pumpkin cookies are sandwiched with a sweet maple buttercream and have the best cozy flavor. You won't be able to resist these handheld treats at fall get togethers.
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Pumpkin Spice Whoopie Pies
One of my favorite childhood treats is whoopie pies—or gobs if you are from Pennsylvania like me. The classic chocolate whoopie pies were always my favorite to get at fall craft fairs.
Every year, I look forward to baking pumpkin desserts. My favorites are these pumpkin chocolate chip cookies and this pumpkin bundt cake.
This year, I decided to take those classic whoopie pies to another level by adding pumpkin, spices, and maple frosting. These soft and sticky treats will satisfy your desire for pumpkin spice cookies.
Why You Will Love This Recipe
If you are looking for a delicious cookie for fall gatherings, this pumpkin whoopie pie recipe is just what you need.
The cookie batter is easy to mix in minutes with ingredients you probably already have on hand. Plus, no chill time is required, so you can bake them right away.
Combining spices and a sweet maple frosting gives these cookies a delicious fall flavor. One bite, and you will reach for another one!
Ingredients Needed
This easy whoopie pie recipe uses basic pantry ingredients and a can of pumpkin puree. In no time, you can have a batch of pumpkin cookies baking.
- Granulated Sugar: Used to sweeten the cookie batter.
- Eggs: Provide moisture to recipes, and they also hold the ingredients together and give the cookies structure as they bake.
- Canola Oil: Using oil in baked goods makes them more moist.
- Pumpkin Puree: Make sure you buy pure pumpkin puree, NOT pumpkin pie mix. Different brands have different colors and textures. I like to use Libby's because of its color and taste.
- Flour: Too much flour can affect how a recipe turns out. Make sure you fluff and spoon into your measuring cup. You can also read more on how to measure flour correctly.
- Spices: This recipe uses cinnamon and nutmeg to give the cookies a fall flavor. You could use homemade pumpkin pie spice as well.
- Maple Buttercream
How to Make Pumpkin Whoopie Pies
Making this pumpkin whoopie pie recipe with maple buttercream is very simple. Follow our easy steps, and the cookies will be cooling on your counter quickly.
- Mix the sugar and eggs in a large mixing bowl for a few minutes or until pale in color. Add the oil, pumpkin puree, and vanilla and beat until smooth.
- Add the dry ingredients and mix on low speed until everything is incorporated. Do not overmix the batter.
- Use a 1 ½-tablespoon cookie scoop to drop the batter onto a baking sheet lined with Silpat or parchment paper. This will prevent the cookies from spreading too much.
- Place the pan in the oven and bake until the cookies are done. Move to a wire rack and cool completely. Repeat with the remaining batter.
Once the whoopie pies are completely cool, use a piping bag to swirl maple frosting on the flat side of half the cookies. Top with the remaining ones and press down slightly.
Storage Recommendations
We recommend storing these pumpkin whoopie pies in a loosely sealed container at room temperature for 3-4 days. The buttercream frosting keeps them soft and delicious.
If you need to keep them for longer, place them in an airtight container in the refrigerator, where they will keep for 6-7 days.
Tips and Variations
- Do not over-mix the pumpkin cookie batter. Too much mixing can create tough cake cookies.
- Using a cookie scoop ensures that all the cookies are the same size and shape. If you do not have one, use a spoon that you can
- Make sure the pumpkin cookies are completely cool before adding a swirl of frosting. If they are even slightly warm, they will end up in a sticky, melted mess.
- If you do not like maple, you can change up the whoopie pie filling. Marshmallow buttercream, homemade vanilla frosting, and even dark chocolate frosting would be great.
- Roll the edges of the frosted cookies in nuts, mini chocolate chips, or fall sprinkles for a fun and delicious look.
- Sit back and enjoy a few pumpkin gobs with a copycat cream cold brew. It's the perfect way to relax on a cozy fall day.
Recipe FAQ'S
You sure can. I would use 2-3 teaspoons of pumpkin pie spice in these cookies.
Whoopie pies are more like mini cakes than cookies. They have more moisture than cookies, which keeps them from drying out. If you store them in a tightly sealed container, they will become very sticky.
Yes, these pumpkin whoopie pies freeze very well. Assemble the cooled cookies with frosting and place on a parchment-lined baking sheet.
Freeze for 1 hour, then wrap each whoopie pie individually with plastic wrap and place in a freezer bag. Serve frozen or thaw overnight in the refrigerator.
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Recipe
Pumpkin Whoopie Pies
Make this fall a delicious one with Pumpkin Whoopie Pies. The soft, fluffy pumpkin cookies are made from scratch and filled with a generous swirl of maple buttercream frosting.
Ingredients
For the Whoopie Pies
- 1 cup granulated sugar
- 2 large eggs
- ½ cup canola oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour*
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
For the Filling
- 1 cup unsalted butter, softened
- ½ teaspoon table salt
- 2 teaspoons maple extract
- 4 cups powdered sugar
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with a Silpat or parchment paper.
- Beat sugar and eggs 2-3 minutes or until pale in color. Add oil, pumpkin, and extract. Beat again.
- Add flour, baking powder, baking soda, salt, and spices. Mix until combined.
- Use 1 ½ tablespoons cookie scoop to drop batter onto prepared baking sheet. Bake 12-13 minutes. Remove and cool completely on a wire rack.
- Beat butter, salt, and maple extract until creamy. Add powdered sugar and heavy cream. Mix until combined. Increase speed and beat until light and fluffy.
- Use a piping bag and icing tip 12 to pipe frosting on 14 cookies. Top with remaining cookies. Store in a loosely sealed container at room temperature.
Notes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 64mgSodium: 308mgCarbohydrates: 61gFiber: 1gSugar: 46gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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