Pumpkin Whoopie Pies Filling

Pumpkin Whoopie Pies with Maple Cream Cheese Stuffing bring cozy, sweet flavors of fall right to your kitchen. They’re soft, spiced cakes packed with a rich maple cream. You’ll love these as a post-dinner treat or at any autumn hangout.

INGREDIENTS

• Vanilla extract: 1 tsp
• Eggs: 2 large
• Canned pumpkin puree: 3 cups, keep it cold
• Vegetable oil: 1 cup
• Dark brown sugar: 1 cup
• Granulated sugar: 1 cup
• Pumpkin spice mix: 2 1/2 tbsp
• Baking powder: 1 tsp
• Baking soda: 1 tsp
• Salt: 1 tsp
• All-purpose flour: 3 cups
• For the Filling:
• Vanilla extract: 1 tsp
• Maple syrup: 3 tbsp
• Cream cheese: 8 oz, softened
• Unsalted butter: 1/2 cup, soft
• Powdered sugar: 3 cups

INSTRUCTIONS

Step 1:

Pop the batter on baking trays and let them bake for about 10-12 minutes. Wait for them to cool down once they’re done.

Step 2:

Grab a large bowl. Whisk together both sugars and the oil. Mix in the pumpkin puree. Then toss in the eggs and vanilla.

Step 3:

In another bowl, stir together flour, salt, baking soda, baking powder, and pumpkin spice.

Step 4:

Combine the dry mix with the wet one slowly till you get a nice, smooth batter.

Step 5:

Turn the oven to 350°F and get some parchment on your baking sheets.

Step 6:

For the stuffing, whip butter and cream cheese together. Add in the powdered sugar, maple syrup, and vanilla. Keep beating until it’s all fluffy.

Step 7:

Spread or pipe your filling on half of the cakes and cap them with the rest.

Step 8:

Chill them for about an hour before digging in.

Serving and Storage Tips

• Pop leftovers in a sealed container and keep in the fridge—good for three days.
• Chilled is best, but if you like the filling a bit softer, room temp works too.

Helpful Notes

• For the best maple taste, don’t use fake syrup—grab the real deal.
• Roll the sides in chopped nuts or fun candy bits when you want a little crunch.

Tips from Famous Bakers

• A quick chill in the fridge before baking helps your cakes stay shaped and puffy.

Cozy Fall Favorite: Pumpkin Whoopie Pies

These soft, spiced cakes with creamy maple filling totally scream autumn. Make them for parties or when you just need something sweet and seasonal. They always hit the spot.

Fun Ways to Switch Up Your Whoopie Pies

Shake things up by adding extra cinnamon or nutmeg to the filling. Go for different extracts like almond or orange if you feel fancy. Toss in some pecans or white chocolate chips for a fun bite.

FAQs

Can I freeze Pumpkin Whoopie Pies?

For sure! Wrap each one up and toss them in a freezer-safe bag. They’ll keep for three months. Thaw in the fridge before eating.

Can I use a gluten-free flour?

Yep, just swap in your favorite 1:1 gluten-free mix for the flour.

Is canned pumpkin a must?

Nope, homemade pumpkin puree works too. Just make sure it isn’t watery—let it drain off first.

How can I thicken runny filling?

If it’s too loose, just add more powdered sugar till you hit the right texture.

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Summary

These Pumpkin Whoopie Pies bring all the comforting fall flavors together. Warm spiced cookies with hints of pumpkin are baked until fluffy and golden. The rich, maple cream cheese filling adds a touch of sweetness that pairs perfectly with the cookies. Start with mixing dry and wet ingredients separately, then bring them together into a smooth batter. Bake small rounds of dough, whip up your fluffy filling, and layer them together. Chill the finished pies until set and enjoy a sweet, seasonal treat that’s sure to impress for Thanksgiving or cozy nights in.