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
Scale
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