Small Batch Recipes For Baked Goods And Desserts

Pumpkin Spice Whoopie Pies

This small batch of Pumpkin Spice Whoopie Pies are a delicious way to celebrate Fall.  This is an easy, refined sugar free recipe for whoopie pies that are soft, full of warm spices, and filled with a whipped maple cream cheese filling. 

Plate of pumpkin cookie sandwiches

What is a Whoopie Pie

Good question, because the name doesn’t imply anything about what these little treats are.  According to Wikipedia, (yes – I like to do my research), a Whoopie Pie is two round mound-shaped pieces cake (traditionally chocolate), filled with a sweet creamy filling or frosting.  Easy enough.  

With that, think of the possibilities when it comes to the different flavors of whoopie pies you can make!  Take any cake flavor you like and turn into a tiny little mound and fill with your favorite frosting.  And with this recipe for Pumpkin Spice Whoopie Pies, I did just that.  

Pumpkin whoopie pie on a napkin

Small Batch of Pumpkin Spice Whoopie Pies

I call this recipe a small batch because it makes 5 whoopie pies.  However, the size of the whoopie pie you choose to make could be bigger or smaller.  This is the case with most of my small batch cookies.  

So let’s talk about the flavor of these Pumpkin Spice Whoopie Pies.  I think the name gives it away, but imagine all of the warm fall spices from a pumpkin pie in the form of a small cake. 

I prefer my pumpkin spice to have a cinnamon forward flavor, but again, you can adjust the spices to your taste preference.  Or you can always use the pre-made pumpkin pie spice that you probably have in your pantry from last Thanksgiving!  

Plate of pumpkin spice whoopie pies

Whipped Maple Cream Cheese Filling

I think the pièce de résistance of these Pumpkin Spice Whoopie Pies is the filling.  When you think of traditional pumpkin pie, the yummy topping is almost always whipped cream.  For these cookies, we are dialing it up a notch and making a whipped maple cream cheese filling.  The cream cheese gives the filling a delicious tang, and also provides a sturdy texture to hold up in the middle of the cookie pies. 

And to keep it light, we are using my go-to for whipped cream – canned coconut milk.  I thought we could keep these cookie pies on the healthier side given they are already refined sugar free.  With that, the sweetener in the filling is maple syrup.  Go figure (if you know my affinity to maple syrup 🙂 ).  

Happy fall baking friends!

More Small Batch Cookie Recipes

More Fall Flavor Desserts

Pumpkin spice whoopie pie in hand

Pumpkin Spice Whoopie Pies

It wouldn't be Fall without a pumpkin cookie, and this small batch of Pumpkin Spice Whoopie Pies are a delicious way to celebrate the seasons changing.  This is an easy, refined sugar free recipe for 5 whoopie pies that are soft, full of warm spices, and filled with a light and fluffy whipped maple cream cheese filling. 
Prep15 mins
Cook12 mins
Total27 mins
Course: Dessert
Cuisine: American
Servings: 5 Whoopie Pies
Author: Erin | Butter and Bliss


Whoopie Pies

Whipped Maple Cream Cheese Filling

  • 2 ounces cream cheese, room temperature
  • 2 tablespoons Maple Syrup Caramel Sauce (or store bought caramel sauce)
  • 1/2 cup unsweetened canned coconut milk (refrigerated overnight)


Whoopie Pies

  • Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper or a silicone mat.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  • In a small mixing bowl or liquid measuring cup, add the coconut sugar, pumpkin puree, egg, and vanilla. Mix until blended and smooth. Pour the wet ingredients, along with the melted coconut oil, into the dry ingredients. Whisk the mixture until no dry streaks remain.
  • Using a small cookie scoop or spoon, scoop approximately 1 and 1/2 tablespoons of the batter into 10 equal cookies on the prepared baking sheet.
  • Bake for 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 for 10 minutes before transferring to a wire rack to cool completely.

Whipped Maple Cream Cheese Filling

  • While the cookies are baking, make the filling.
  • In a small mixing bowl, add the refrigerated coconut milk solids. Using a handheld mixer, beat the coconut on medium speed until it is smooth and creamy – about 3 minutes.
  • Add the Maple Syrup Caramel (or store bought caramel) and cream cheese and continue to beat until all of the ingredients are incorporated and the mix is smooth, creamy and fluffy – about another 3-5 minutes. Place the filling in the refrigerator until ready to use. It will continue to thicken and set as it refrigerates.
  • Once the cookies are cool, spoon or pipe the filling onto the bottoms of 5 cookies. Top with the other 5 cookies and enjoy!
Keywords Cream Cheese, Pumpkin Spice, Sandwich Cookie, Small Batch, Whoopie Pie
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