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Pumpkin Whoopie Pies With Maple Cream Cheese Filling

Pumpkin Whoopie Pies With Maple Cream Cheese Filling

Another item in my series of pumpkin yummies, these whoopie pies are AH-MAY-ZING!!! I've made these for two different bake sales and they were a hit at both. If you've never had a whoopie pie, you need to get one (or two) immediately. They are fairly easy to make and you can customize them easily too! Glorious sweet, creamy filling sandwiched between two soft, cake-like cookies... it's a beautiful thing. 

Pumpkin Whoopie Pies

From allrecipes


  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 1/2 cups solid pack pumpkin puree
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon ground cloves


Preheat oven to 350 degrees F. Lightly grease baking sheets or line with parchment paper or a silicon baking sheet.

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.

Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies with Maple Cream Cheese Filling.

Maple Cream Cheese Filling

From brown eyed baker


  • 3 cups powdered sugar
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract


Beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.