As the crisp autumn air settles in and the leaves begin to turn golden, there’s no better way to embrace the fall season than with a batch of Maple Pumpkin Whoopie Pies. These soft, cake-like cookies filled with a sweet and creamy maple frosting offer a delightful twist on the classic whoopie pie. The rich flavors of pumpkin, cinnamon, and nutmeg come together perfectly, making these little treats the ideal dessert for everything from Thanksgiving dinners to cozy afternoons with a hot drink.
What makes these whoopie pies stand out is the balance between the moist, spiced pumpkin cookies and the irresistible maple cream filling. Each bite is like a little piece of fall in dessert form. Whether you’re baking for a special occasion or just want to indulge in a fall-inspired treat, these Maple Pumpkin Whoopie Pies are sure to become a seasonal favorite.
Let’s dive into how to make these delicious, soft, and comforting whoopie pies that will be a hit with everyone who tries them!
Why You’ll Love This Recipe
1. Perfect Fall Flavors
The combination of pumpkin, cinnamon, nutmeg, and maple creates the ultimate fall flavor profile that’s cozy, sweet, and irresistible.
2. Soft and Cake-Like Texture
The pumpkin cookies are soft, moist, and perfectly spiced, giving them a melt-in-your-mouth quality that pairs beautifully with the creamy filling.
3. Maple Frosting
The maple cream filling is smooth, sweet, and indulgent, offering just the right amount of sweetness to balance the spiced cookies.
4. Easy to Make
This recipe is straightforward, making it perfect for beginner bakers or anyone looking for a simple yet impressive fall dessert.
5. Great for Any Occasion
Whether you’re hosting a fall gathering, a Thanksgiving dinner, or need a homemade treat for school lunches, these whoopie pies are versatile and always a crowd-pleaser.
Ingredients
For the cookies:
- Pumpkin puree
- Sugar (granulated)
- Brown sugar
- Eggs
- Vegetable oil
- All-purpose flour
- Baking soda
- Ground cinnamon, nutmeg, ginger, and cloves
- Salt
For the maple frosting:
- Butter (softened)
- Powdered sugar
- Maple syrup
- Vanilla extract
- Pinch of salt
Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the whoopie pies gluten-free.
- Dairy-Free: Use dairy-free butter and a plant-based maple syrup to make these pies dairy-free.
- Spicy Twist: If you love a bit more spice, add extra cinnamon, ginger, or even a touch of cayenne pepper for a warm kick.
- Chocolate Version: Add mini chocolate chips to the pumpkin cookie dough for a sweet twist on the classic.
- Nutty Addition: Fold in chopped walnuts or pecans into the cookie dough for added crunch and flavor.
How to Make Maple Pumpkin Whoopie Pies
Step 1: Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Mix until smooth and well combined.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Be careful not to overmix.
Step 4: Scoop the Dough
Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten the tops slightly with the back of a spoon.
Step 5: Bake the Cookies
Bake the cookies for 12-15 minutes, or until they spring back when touched and a toothpick inserted into the center comes out clean. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Maple Frosting
While the cookies are cooling, make the maple frosting. In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy, adding more powdered sugar if needed to reach your desired consistency.
Step 7: Assemble the Whoopie Pies
Once the cookies are completely cool, spread a generous amount of maple frosting onto the bottom of one cookie. Top with another cookie to form a sandwich. Gently press together and repeat with the remaining cookies and frosting.
Step 8: Serve and Enjoy
Serve these Maple Pumpkin Whoopie Pies immediately, or store them in an airtight container at room temperature for up to 3 days. Enjoy them with a warm cup of cider, coffee, or tea!
Tips for Making the Best Maple Pumpkin Whoopie Pies
- Cool the cookies completely: Make sure the cookies are completely cooled before filling them with frosting to prevent the frosting from melting.
- Don’t overbake: These cookies should be soft and cakey, so avoid overbaking them. Keep an eye on them to ensure they’re just cooked through and not dry.
- Frosting consistency: If your frosting is too thick, add a little more maple syrup or milk to loosen it up. If it’s too runny, add more powdered sugar.
- Room temperature ingredients: For the best frosting consistency, make sure the butter is at room temperature.
How to Serve
Serve these Maple Pumpkin Whoopie Pies on a cozy autumn afternoon with a warm drink, such as apple cider, coffee, or a pumpkin spice latte. They also make a great addition to a fall dessert spread, potluck, or holiday table. These mini pies can be enjoyed as an afternoon snack or as a delightful dessert for your next fall gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover whoopie pies in an airtight container at room temperature for up to 3 days. They’ll stay fresh and soft, and the flavors will only get better the next day.
Freezing
If you want to make these pies ahead of time, you can freeze the cookies and frosting separately. Wrap the cookies tightly in plastic wrap and freeze for up to 2 months. Freeze the frosting in an airtight container for up to 1 month. When ready to assemble, thaw both the cookies and frosting, and then sandwich them together.
Reheating
These whoopie pies are best served at room temperature, so if you’ve stored them in the fridge, let them sit for a few minutes before serving.
FAQs
1. Can I use canned pumpkin puree instead of fresh?
Yes! Canned pumpkin puree is the perfect substitute for fresh pumpkin and is actually easier to work with.
2. Can I make the frosting without maple syrup?
Yes, you can substitute maple syrup with honey, caramel sauce, or even vanilla extract for a different flavor.
3. How can I make these pies spicier?
If you prefer more spice, add extra cinnamon, ginger, or even a pinch of cayenne pepper to the cookie dough for a spicy kick.
4. Can I make these whoopie pies ahead of time?
Absolutely! You can make the cookies and frosting ahead of time and store them separately. Assemble the whoopie pies the day you plan to serve them.
5. Can I use a different filling for these pies?
Of course! While maple frosting pairs beautifully with the pumpkin flavor, you can substitute it with cream cheese frosting, vanilla buttercream, or even a caramel filling.
6. Are these whoopie pies gluten-free?
You can easily make them gluten-free by using a gluten-free all-purpose flour blend in place of regular flour.
7. Can I freeze the whoopie pies?
Yes! You can freeze the assembled whoopie pies for up to 2 months. Just wrap them in plastic wrap and store them in an airtight container.
8. Can I add chocolate to these pies?
Yes! For a fun twist, you can add mini chocolate chips to the cookie dough, or drizzle some melted chocolate over the whoopie pies for extra indulgence.
9. How do I store the whoopie pies?
Store them in an airtight container at room temperature for up to 3 days, or freeze them for later.
10. Can I make these whoopie pies in advance for a party?
Yes, these are perfect for making ahead of time. Prepare and store them as described, and they’ll be ready to serve when you need them.
Conclusion
Maple Pumpkin Whoopie Pies are the perfect autumn dessert—soft, spiced pumpkin cookies with a creamy maple filling that captures the essence of fall in every bite. These delightful pies are simple to make, endlessly customizable, and absolutely delicious. Whether you’re baking for a crowd or just treating yourself, these whoopie pies are guaranteed to become a seasonal favorite. Try them today and enjoy a taste of fall in every bite!
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Maple Pumpkin Whoopie Pies: A Fall Favorite for Every Occasion
- Total Time: 40 minutes (including cooling)
- Yield: 12–14 whoopie pies (24–28 cake halves) 1x
- Diet: Vegetarian
Description
These Maple Pumpkin Whoopie Pies are the ultimate fall treat! Soft, moist pumpkin cakes with a sweet and creamy maple frosting sandwiched in between make for the perfect indulgence. The combination of pumpkin spice and maple flavor is a match made in heaven. They are a fun, festive dessert that’s perfect for holidays, gatherings, or just a cozy treat at home.
Ingredients
For the Pumpkin Cakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk (or substitute with milk)
For the Maple Buttercream Filling:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup maple syrup (preferably pure maple syrup)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Pumpkin Cakes:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy (about 3-4 minutes).
- Add the egg and vanilla extract, and beat until combined.
- Add the pumpkin puree and buttermilk, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean.
- Let the cakes cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare the Maple Buttercream Filling:
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, maple syrup, vanilla extract, and a pinch of salt, and beat until smooth and fluffy.
- Taste and adjust the maple syrup or powdered sugar for desired sweetness and consistency. You can add more maple syrup for a stronger maple flavor or more powdered sugar for a thicker consistency.
- Assemble the Whoopie Pies:
- Once the pumpkin cakes have cooled, pair them up by size. Spread a generous amount of the maple buttercream filling onto the flat side of one cake and top it with another cake, flat side down, to create a sandwich.
- Gently press the cakes together to spread the filling evenly.
- Serve:
- Serve the whoopie pies immediately, or refrigerate them for a firmer filling. Enjoy with a cup of hot cider or coffee!
Notes
- If you prefer a thicker filling, add more powdered sugar until you achieve the desired consistency.
- These whoopie pies are best stored in an airtight container in the refrigerator, and they will stay fresh for up to 3 days.
- For an extra festive touch, sprinkle the whoopie pies with cinnamon or a dusting of powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Fall Treats
- Method: Baking
- Cuisine: American, Fall, Holiday
Keywords: Maple Pumpkin Whoopie Pies, Pumpkin Dessert, Fall Whoopie Pies, Pumpkin Cake Sandwiches, Maple Buttercream, Autumn Treats, Pumpkin Spice Dessert