Small Batch Pumpkin Spice Whoopie Pies
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This is an easy small batch recipe for pumpkin spice whoopie pies. Soft, spiced cakes are generously filled with cinnamon-maple cream cheese frosting for a delicious fall dessert. Perfect for two, a small gathering, or when you want just enough to celebrate the season.
Pumpkin Whoopie Pies: A Rival To Pumpkin Pie
Is it just me, or does it seem like every year after Labor Day, we go into full fall baking mode? And it always tends to be pumpkin first. And while I love a good 6-inch pumpkin pie, sometimes I don’t want to go through all the fuss of making it. Especially early in the season.
Enter these whoopie pies. Think of them as the pumpkin pie’s cousin. Instead of a pie plate and rolling pin, all you need is a scoop and a baking sheet.
All of the expected flavors are all still there: earthy pumpkin and fall spices. And instead of a dollop of whipped cream on top, fluffy cinnamon cream cheese frosting is sandwiched in the middle. And if this combination sounds tempting, try a small batch of pumpkin thumbprints next.
The moist little cakes are like a test-run for all the pumpkin baking that is about to commence. And if you want a batch for your gluten free friends, try my almond flour pumpkin whoopie pies for two. Equally delicious (so good, they fooled my taste-testing expert husband).
Let’s save pumpkin pie for Thanksgiving. Right now, it’s whoopie pie season. 🙂
Tips For Perfect Pumpkin Whoopie Pies
- Grab a cookie scoop. Matching halves is a must for the whoopie pie. A scoop keeps them the same size and saves you from sticky fingers.
- Don’t overbake. They should lean soft and cake-like, not crisp like a cookie. Pull them when they’re just set.
- Use all of the frosting. It looks like a lot, but that’s the point. The best bites are when the filling squishes out and you have to lick it off your fingers. 🙂
- Plan for leftover pumpkin. You won’t use the whole can, so why not whip up a batch of creamy pumpkin pudding? Never a bad idea to eat pumpkin cream from a spoon! Or, check out my full catalog of small batch pumpkin recipes.
Did You Make It? Let’s Hear About It!
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I’d love to know what you think! Leave a review below and share how your pumpkin whoopie pies turned out. And yes — frosting-on-your-fingers stories are always welcome. 🙂
Small Batch Pumpkin Spice Whoopie Pies
Ingredients
Whoopie Pies
- ½ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ teaspoon pumpkin pie spice
- 1 large egg yolk, room temperature
- 3 tablespoons full fat sour cream, room temperature
- 2 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- ¼ cup, plus 2 tablespoons pure canned pumpkin
- ½ teaspoon vanilla extract
Cinnamon Maple Cream Cheese Filling
- 2 ounces cream cheese, room temperature (cool temp.)
- 2 tablespoons pure maple syrup
- ¼ cup heavy cream (cool temp.)
- 2 tablespoons powdered sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
Pumpkin Whoopie Pies
- Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.1/2 cup all-purpose flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 3/4 teaspoon pumpkin pie spice
- In a medium mixing bowl, add the egg yolk, sour cream, melted butter, both sugars, pumpkin puree, and vanilla extract. Whisk until blended and smooth. Sprinkle half of the dry ingredients over the wet ingredients and stir until just incorporated. Then sprinkle in the remaining dry ingredients and mix until no dry streaks remain.1 large egg yolk, room temperature, 3 tablespoons full fat sour cream, room temperature, 2 tablespoons unsalted butter, melted and cooled slightly, 3 tablespoons light brown sugar, 3 tablespoons granulated sugar, 1/4 cup, plus 2 tablespoons pure canned pumpkin, 1/2 teaspoon vanilla extract
- Using a cookie scoop scoop 8 equal portions of the batter onto the prepared baking sheet – at least 2 inches apart. Note – I use a cookie scoop that holds approximately 2 tablespoons of batter.
- Bake for 10 to 12 minutes, or until the tops of the cookies are set and spring back when gently touched with your finger. Cool the cookies on the baking sheet set on wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Cinnamon Maple Cream Cheese Filling
- While the cookies are baking, make the filling – Remove the cream cheese and heavy cream from the refrigerator about 5 minutes before you make the frosting. We want it to still be cool.
- In a small mixing bowl, add the cream cheese, maple syrup, powdered sugar, cinnamon, and salt. Use a hand mixer on medium speed to beat the cream cheese until it is smooth, which will take about 1 minute. Scrape the sides of the bowl as necessary.
- Switch to the whisk attachments. On low speed, slowly drizzle in the cream until it is incorporated. Then turn the mixer up to medium-high and beat until light and fluffy – about another 30 to 60 seconds. Do not overmix – too much will make the frosting soupy. The consistency of the frosting is like a thick, creamy whipped cream. The frosting is ready to use or can be covered and refrigerated for up to a week.
- Assemble the whoopie pies – Spoon or pipe the filling equally onto 4 of the cakes, and cover with the remaining cakes.
Notes
- Serving Size – This is a small batch recipe that can be doubled. I recommend using 2 egg yolks for a double batch.
- Pumpkin – Depending on the brand (I prefer Libby’s), canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
- Gluten Free Version – Try my small batch gluten free pumpkin whoopie pies.
- Whoopie Pie Filling – I have a separate blog post for the maple cinnamon cream cheese frosting. Check it out for more tips and FAQs on the frosting.
- Storing – The whoopie pies can be kept at room temperature for up to 8 hours. Beyond that, I recommend covering and refrigerating because of the filling.
- Freezing – Baked, cooled, and unfilled whoopie pies can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator. I do not recommend freezing the filling – it will likely change consistency if frozen.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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The flavor was delicious, however even after adding more powdered sugar, my icing was a runny mess. I measured everything accurately. Next time I will leave out the whipping cream.