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Maple Pumpkin Whoopie Pies: A Fall Favorite for Every Occasion


  • Author: Norah
  • 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

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