Pumpkin Whoopie Pies with Spiced Maple Cream Cheese Filling

written by Becky

Pumpkin Whoopie Pie with Spiced Maple Cream Cheese Filling

And so it begins, the holiday flavours! I love it! In fact I have already planned Whoopie Pies to make up until Christmas almost! I have one week where I don’t know what to make so if you have a suggestion for a Christmas/holiday themed Whoopie Pie,  send the suggestion this way! I have no idea what I will do with all these Whoopies but I want to make them anyways!

I have to confess something. A couple weeks ago I was out and organic canned pumpkin was on for a good price so I bought 4. Well right after doing that, I read this article that said that Libby’s Pumpkin is so much better than the Farmer’s Market that I had just bought. Apparently the Farmer’s Market stuff can be “chalky” & vegetal… Well that gave me an excuse to not only by first 2 cans of Libby’s Pumpkin but also the Trader Joe’s brand when I went to the States last weekend for some fun grocery shopping (I LOVE Trader Joe’s!). So that means I bought 8 cans of pumpkin in the last month or so! Craziness! Who does that?? So now I have lots of pumpkin baking to do! The good news is that I had already used one can for this snack cake and some scones, and I used a 2nd can for these Whoopie Pies &… uh… I don’t actually remember what I used the first half of the can for! What is wrong with me? Seriously I cannot remember except that I made whatever it was before I made these Whoopies… maybe by the end of the post I will remember again! Anyways, so far I have only used the Farmer’s Market organic stuff so I’ll let you know in the future if there really is any difference!

Cooling Whoopies

This recipe came from a new cookbook – no, I didn’t buy ANOTHER Whoopie Pie cookbook (yet) – that is called “Bake Me I’m Yours…Whoopie Pies: Over 70 excuses to bake, fill and decorate“. What a great title for a book! I love that it is “excuses to bake”. Just what I need! Anyways, on Amazon you can “Click to Look Inside” and there are about 10 recipes that you can see. I have actually tried 3 different pumpkin Whoopie Pie recipes now and I know there are more out there but I liked this one because it didn’t require any buttermilk (which I don’t have right now) or anything too special. In fact, it doesn’t use butter. This is the first Whoopie Pie recipe I have made so far that uses oil and I was curious to see how it went. Well let me tell you that I thought it was delicious! I loved that you could taste the pumpkin quite well and the amount of spices was perfect. It gave a nice warmth but it didn’t overwhelm the pumpkin. Also, they were perfectly moist and lovely and fluffy. Very very tasty! I definitely recommend them (although I still have to make another recipe to make sure they are the BEST ones!)

Oh, right! I made a loaf! A quick and healthy pumpkin loaf! That is what I made with the first half of the can of pumpkin!

Pumpkin Whoopie Pies

(adapted from “Bake Me I’m Yours…Whoopie Pies”, makes about 17 medium sized Whoopie Pies)

  • Dry Ingredients: Mmm... yummy spices!

    2 cups all-purpose flour

  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 3/4 cup pumpkin puree
  • 1/4 cup whole milk
  • 1 large eggNote: the batter sits for 30 minutes in the fridge after making it so don’t preheat your oven yet!
  1. Finished batter. I almost forgot to take a picture of it!

    In a large bowl, whisk together the flour, baking soda, baking powder, spices and salt.

  2. In another large bowl or in the bowl of a stand mixer, mix/whisk together the brown sugar, oil, pumpkin puree and milk. Add the egg and mix.
  3. Gradually stir in the dry ingredients until well combined.
  4. Chill for 30 minutes. Preheat your oven to 350° and prepare two baking sheets with parchment paper.
  5. Spoon/Scoop 2 tablespoons for each Whoopie Pie onto the baking sheets. Space them about 2 inches apart.
  6. Bake 8-10 minutes or until the cakes mostly bounce back when pushed with a finger (a slight indent may be left).
  7. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Spiced Maple Cream Cheese Filling

  • 4 oz (1/2 of a package) of cream cheese, room temp
  • 1/2 cup butter, room temp
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 3 1/2 cups icing/confectioner’s sugar
  • 1/2 to 1 tsp pumpkin pie spice (add amount depending on the spice level you want!)
  1. Beat the butter and cream cheese a minute or so until well combined. Add the extracts (it may not look great at this point, just keep going).
  2. Add the icing sugar 1/2 cup at a time and then the spice. Beat well after the final addition. You could also put a couple of tablespoons of real maple syrup in but I find the extract is the only way to really taste it.


As I always say, there should be a 2:1 ratio of cookie to icing so put the same amount of icing that you used for each cookie between two cookies and carefully “smoosh” together. Because they are so fluffy and moist, they may squish if you push too hard.


5 responses to “Pumpkin Whoopie Pies with Spiced Maple Cream Cheese Filling

  • frugalfeeding

    Ooooh yum, spiced maple cream cheese filling sounds absolutely divine!

  • Gloria

    I am a newcomer to the whoopie pie world, and am hoping to try my hand at making some for my son’s birthday. It appears that the batter is not nearly as thin as cake batter, more of a cookie batter consistency. Is this true for all whoopie pies? I noticed that your most recent post (with pumpkin) is refrigerated for 30 mins. Is the batter fairly thin, and will this make it thicker, and thus easier to spoon onto the cookie sheet? All of these recipes sound absolutely divine. If you could share any other pointers/tips (or direct me to another blog entry) I would appreciate it. Thank you so much. Gloria

    • bexbakesandcakes

      Hi Gloria!! Thanks for coming by & joining (or soon to be joining) the Whoopie Pie World!! 🙂
      Although the batter is thicker than cake batter, it more resembles cake batter than cookie batter. Besides the fudgey ones (https://letsmakewhoopie.wordpress.com/2011/05/05/my-favourite-whoopies-so-far/), I would say they are all thinner than cookies but thicker than cake/cupcakes. The fudgey ones are much thicker than the normal ones. Normally you don’t need to refrigerate the batter at all. The pumpkin recipe is the first that I have encountered like that (although I have a sweet potato recipe that will be posted today/tomorrow that also has this step) & I think it is mostly because of the pumpkin that this is required. Generally, chilling batters makes them so they don’t spread as much and helps the whoopie pies (or cookies) hold their shape. Not sure what other tips to add. I like to scoop my Whoopie Pies and I like to use the same size scoop for the cookies as I do for the filling. So each Whoopie Pie then has exactly a 2:1 ratio of cookie-to-filling – my expert testers agree this is the best ratio! Also see this post about sizing: https://letsmakewhoopie.wordpress.com/2011/04/13/does-size-matter/
      Feel free to ask ANY questions! Maybe I should add a “New to Whoopie Pies” post!

  • Gloria

    Thank you for your help. I am really excited to try my hand at whoopies! I think whoopie pies would be so much easier to pass out (rather than cupcakes) at my 4 year old son’s birthday party. We’ll see. I do hope you have a wonderful day. Gloria

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