This is an easy small batch recipe for Pumpkin Spice Whoopie Pies. The pumpkin whoopie pies are soft, full of fall spices, and generously filled with a cinnamon maple cream cheese filling. This is an easy dessert to celebrate the delicious flavors of fall – that’s not pie!
Pumpkin Spice Whoopie Pies
Is it just me, or does it seem like every year after Labor Day, we go into full fall baking mode? I also wonder, why do we go with pumpkin first? A small batch of pumpkin bread always seems to come first. Then we get excited for all things pumpkin spice because our local Starbucks launches the Pumpkin Spice Latte? I’m guilty of it – I even went so far to make a pumpkin spice latte overnight oats recipe!
Whatever the reason, I am here for it. But, let’s be honest, I was testing pumpkin small batch dessert recipes about a month ago. Imagine enjoying some cozy gluten free pumpkin cupcakes in the middle of the summer … Life of a baking blogger I suppose!
Fall In Love With These Whoopie Pies
- They Are Moist – I use sour cream to keep the whoopie pies incredibly moist. And combined with the brown sugar, these cookies will stay moist days after baking.
- PIllowy Soft and Tender – The whoopie pies are soft. Yet, they are sturdy enough to be portable and hold a heaping amount of maple cinnamon cream cheese filling.
- Easy To Make – This dessert is very easy to prepare as the ingredients are straight-forward, and we don’t have to do any fancy mixing to get the optimal result.
- Sweetened Cream Cheese Filling – Is the cream cheese filling in whoopie pies the best part, or is it the actual cookie cake? I’m on the fence. However, combined they make a dessert that gives you all the feels of a classic pumpkin pie.
- All The Fall Feels – Pumpkin, cinnamon, nutmeg, cloves, ginger, and allspice are all front and center flavors in these whoopie pies.
Is A Whoopie Pie A Cookie Or A Cake
According to Wikipedia, a whoopie pie is two round, mound-shaped pieces of cake (traditionally chocolate), that are filled with a sweet and creamy filling. Easy enough. But, do you think of a whoopie pie as a cake or cookie?
- Cake – When I think of cake, I think of light and airy crumb texture. While these pumpkin spice whoopie pies are soft and moist, they are not as airy as a cake. They are bit more dense, like a cookie. Which would be the ideal texture because we want them to be easily portable (i.e. hand held), and support the cream cheese filling.
- Cookie – Now, when I think of a cookie, I think of a flatter treat that can either be chewy or crispy. I can’t say the whoopie pie is either one specifically. But, if I was forced, I would say the whoopie pie cake is on the softer chewier side. And I go back to the whoopie pie being a hand held dessert – like a cookie – that has a creamy filling. Like a sandwich cookie.
All that said, I am on team a whoopie pie is a cookie.
Filling For Whoopie Pies
More often than not, whoopie pies are filled with a whipped cream or marshmallow cream – like these chocolate mint whoopie pies.
However, because it is fall, I love the pairing of cream cheese and pumpkin. The slight tang and thick texture is a great compliment to the soft and spicy whoopie pie.
And when you whip cream cheese with heavy cream, the result is the most delicious creamy filling. I enjoy it so much, I use it in the gluten free pumpkin spice whoopie pies and even gave the cinnamon maple cream cheese frosting its own blog post!
Key INgredients and NOtes
- All Purpose Flour – For a gluten free version, try my gluten free small batch pumpkin whoopie pies.
- Pumpkin Pie Spice – I use store-bought, but if you have your own homemade blend, that works great!
- Sour Cream – The sour cream makes the whoopie pies moist and tender.
- Light Brown Sugar – My preference is light brown sugar. I tested the whoopie pies with dark brown sugar and they came out too dense for my liking. Dark brown sugar has more moisture in it which can contribute to a dense crumb.
- Pumpkin Puree – Canned pumpkin puree for this recipe – not pumpkin pie filling.
Helpful Tips
- Use pure pumpkin puree – Not pumpkin pie filling! Pumpkin pie filling has added ingredients that we don’t want or need. We are adding our spices and sweeteners.
- Leftover pumpkin puree – You will have leftover pumpkin puree, and I have a few quick ideas for how to use it! Try the incredible gluten free cinnamon pumpkin bread or pumpkin small batch cupcakes.
- Use a cookie scoop – Scooping the batter into equal portions is much easier if you use a cookie scoop. I use a #40 cookie scoop and fill it full to make each of the whoopie pies.
- Don’t overbake – We want the whoopie pies to be soft and cake-like. You know they are done when you touch the tops and they spring back.
- Use all of the filling! – It may seem like there is too much filling. Trust me when I say that we want a good ratio of filling to whoopie pie, and the amount you have will be just right!
Recipe FAQ
Yes! Try my whipped chocolate ganache for a rich dessert. Or glossy marshmallow meringue frosting for something a little lighter (and a great way to use the leftover egg white)! Or the whipped coconut cream would make a super light treat.
The pumpkin puree imparts a lot of moisture into the whoopie pies. And, when left at room temperature this can happen. You can refrigerate your whoopie pies after they have cooled to alleviate this.
I recommend storing them in a covered container in the refrigerator. Only because of the cream cheese filling.
Recipe
Pumpkin Spice Whoopie Pies
Ingredients
Whoopie Pies
- 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
- 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 + 2 tablespoons pure canned pumpkin
- 1/2 teaspoon vanilla extract
Cinnamon Maple Cream Cheese Filling
- 2 ounces cream cheese, room temperature
- 1/4 cup heavy cream
- 2 tablespoons pure maple syrup
- 1 tablespoon powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/8 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.
- In a medium mixing bowl, add the egg yolk, sour cream, melted butter, brown sugar, granulated sugar, 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.
- 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 – In a small mixing bowl, add the cream cheese and maple syrup. Use a hand held mixer on medium speed to beat the cream cheese until it is smooth and creamy.
- Add the heavy cream, powdered sugar, ground cinnamon, and salt. Continue to beat on medium high speed until the filling gets light and fluffy. This may take about 2 to 3 minutes. Note – It may seem like there is too much filling, but there is the right amount to get a proper ratio of filling to whoopie pie cakes!
- The filling is ready to use immediately, or it can be stored covered until ready to assemble the whoopie pies. Make sure the whoopie pie cakes are completely cool before assembling.
- Spoon or pipe the filling equally onto 4 of the whoopie pie cakes, and cover with the remaining whoopie pie cakes. Enjoy!
RECIPE NOTES
- Pumpkin – Depending on the brand, 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!
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!