Pumpkin Spice Whoopie Pies: The ultimate Fall dessert. An incredibly soft cake like cookie, filled with a delicious maple and cream cheese filling. The perfect balance between a cake and a cookie. Update the Classic Chocolate Whoopie Pies with pumpkin, spices, and maple! This recipe makes enough for a crowd…..26!

What is a Whoopie Pie?

A whoopie is a classic dessert that consists of two soft cake like cookies sandwiched with fluffy filling. Based on Pennsylvania history, Amish women invented the whoopie pie. Holding up with their custom of avoiding wasting ingredients, the women would drop excess cake batter into mounds and bake them. Then they would take two of the mounds and sandwich them together with a creamy frosting. The name originated from the Amish men who, when they found these treats in their lunch boxes, would exclaim, “Whoopie!” —According to Farmers Almanac—

HOW TO MAKE A PERFECTLY ROUND WHOOPIE PIES

Use a round cookie cutter large enough to fit over the cookie. While the cookie is still hot, place the the cookie cutter over the cookie and in a circular motion mold the cookie back into a circle.

How to Freeze Whoopie Pies

These delicious soft pumpkin sandwich cookies freeze beautifully. WHAT WORKS BEST: Wrap each whoopie pie in plastic wrap, place in a freezer safe container with a tight fitting lid. Stays fresh in the freezer up to 4 months. Serve frozen or defrost in the refrigerator overnight.

How to Make Pumpkin Spice Whoopie Pies—Ingredients

For the Pumpkin Spice Whoopie Pies:
2 teaspoons pumpkin pie spice
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups vegetable shortening, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
! For the Maple Cream Cheese Filling:
1 (8 ounce) block cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2 teaspoons vanilla extract
½ cup maple syrup
3 cups powdered sugar

Tips and Tricks for the BEST Whoopie Pies

DON’T EAT WHEN HOT: While it might be tempting to eat the whoopie pies slightly cooled.. wait until they have cooled completely. They taste so much better when cooled. Preferably chilled overnight in the refrigerator. They’re even good fresh out of the freezer.
USING AN ICE CREAM SCOOP: You can use a spoon to scoop the batter. Using an ice cream scoop keeps your cookies uniform sized.

Make Whoopie Pies from a Cake Mix

If you’ve never made cookies using a cake mix you are in for a treat! Using a cake mix creates a soft delicious cookie and is super easy to do. CLICK HERE→ 10 LUNCH BOX CAKE MIX COOKIE RECIPES

Change up the Flavor

Substitute chopped crystalized ginger for the maple in the cream cheese filling.
Instead of adding a maple cream cheese filling, add a chocolate cream cheese filling. Pumpkin and chocolate go really well together.
Roll the edges in chopped nuts. I don’t know if that will change the flavor but it will add a nice crunch.
Add mini chocolate chips to the pumpkin spice whoopie pies.
Take out the maple and use a plain cream cheese filling.

Recipe FAQ’s

Why do whoopie pies get sticky?

Whoopie pies are two small cakes sandwiched together with buttercream. The cakes don’t form a crust on them as cookies do. Consequently, while you eat a whoopie pie, the cake gets a little sticky in your hands.

Why do my whoopie pie come out flat?

The most likely cause of the whoopie pies coming out flat is due to the batter being too thin. When the batter is too thin, it does not hold up well in the oven. A thicker batter will hold its shape and puff up as it should during the baking process.

MORE PUMPKIN DESSERT RECIPES

BOURBON PUMPKIN MUFFINS 2. LARGE BAKERY SIZE PUMPKIN COOKIES 3. PUMPKIN LATTE DECORATED PRETZELS 4. SEMI HOMEMADE PUMPKIN PIE TRUFFLES

Pumpkin Spice Whoopie Pies

Yield: Makes 26 Small Whoopie Pies

Soft cake like cookies with a delicious cream cheese filling.

Ingredients

For the Pumpkin Spice Whoopie Pies:

2 teaspoons pumpkin pie spice
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups vegetable shortening, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract

For the Maple Cream Cheese Filling:

1 (8 ounce) block cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2 teaspoons vanilla extract
½ cup maple syrup
3 cups powdered sugar

Instructions

For the Pumpkin Spice Whoopie Pies:

Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the pumpkin pie spice, flour, baking soda, baking powder, cinnamon, and salt.
In a large mixing bowl, beat together the shortening and sugar until light and fluffy.
Add the eggs and pumpkin, mix until completely blended. Scrape down the sides of the bowl as needed.
Reduce speed and gradually add dry ingredients. Mix until the the dough is just combined.
Using a small 1 ounce (2 tablespoons) cookie scoop, place cookie dough mounds at least 1 inch apart.
Refrigerate 2 hours.
Preheat oven to 350°.
Bake 10-12 minutes.
Let cool for 10 minutes, transfer to a wire cooling rack. Let the cakes cool completely before adding the filling.

For the Maple Cream Cheese Filling:

In a large mixing bowl, fitted with a paddle attachment, beat cream cheese and butter on medium high until smooth and blended.
Add vanilla and maple syrup.
Continue to mix until combined. Gradually add powdered sugar, making sure to scrap the sides.
Transfer to a piping bag or use an off set spatual and smooth onto half the cakes, top with remaining cakes.
Refrigerate leftovers.
Makes 26 small whoopie pies

Notes

How to Freeze Pumpkin Spice Whoopie Pies:

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Pumpkin Spice Whoopie Pies