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Close up look of whoopie pies.
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5 from 1 vote

FLUFFY PUMPKIN-SPICE WHOOPIE PIES RECIPE

These pumpkin whoopie pies are made with soft pumpkin-spice cakes and creamy maple-bourbon cream cheese frosting.
Prep Time20 minutes
Cook Time20 minutes
Chill time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: fall dessert, pumpkin whoopie pies, whoopie pies
Servings: 12 whoopie pies
Author: Melissa Johnson
Cost: $12

Ingredients

Whoopie cakes:

  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground clove
  • 1 tablespoon cinnamon
  • 1/2 tablespoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 29 ounce can of pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Maple Cream Cheese Frosting

  • 8 ounces 1 brick Philadelphia cream cheese
  • 3 cups powdered sugar
  • 1/2 cup unsalted butter
  • 1 tablespoon maple syrup
  • 1 tablespoon bourbon can substitute 1 teaspoon of vanilla extract
  • 1 Pinch of ground clove

Instructions

Pumpkin Whoopie Pies

  • Preheat oven to 350 degrees. Spray or line baking sheets with parchment paper.
  • Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
  • In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
  • Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
  • Scoop mixture with an ice cream scoop with a release mechanism, and place 1 inch apart on baking sheets. Bake for 20 minutes. Insert a toothpick into pie; it should come out clean, otherwise continue to bake until done.
  • Once the cakes have cooled, add a large dollop of frosting to each cake, working in a circular motion, to each cake. Top, and push down gently to fill out the center of each whoopie pie. Refrigerate for 30 minutes to an hour, and serve.

Maple Cream Cheese Frosting

  • Add powdered sugar in large bowl, and set aside.
  • In your mixer, beat room-temperature butter until smooth (make sure there are no lumps), then add cream cheese, maple syrup, and bourbon, and beat until uniform.
  • Add powdered sugar a little at a time, and beat until mixed to a smooth consistency.
  • Transfer frosting into a piping bag and cut a medium-sized hole on the end.

Notes

  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Let the cakes cool completely before adding the frosting.
  • If you don't want to use bourbon, you can substitute 1 teaspoon of vanilla extract.