Small Batch Pumpkin Spice Whoopie Pies
This post may contain affiliate links. See my disclosure policy.
These small batch pumpkin spice whoopie pies sandwich soft, warmly spiced pumpkin cakes around a light and fluffy maple cream cheese filling. The easy, no-mixer batter makes 4 generously filled whoopie pies with plenty of pumpkin, maple, and warm spice in every bite.
Pumpkin Was Made For Whoopie Pies
What do you think: is a whoopie pie a cake or a cookie? I’ll stay neutral and say it lives somewhere in between. It’s handheld and sandwiched with filling like a cookie, but the texture is decidedly cake-like.
I’ve worked with pumpkin in everything from a Swiss roll cake to pumpkin cupcakes. Its extra moisture naturally lends itself to a tender crumb, and for these whoopie pies, I lean into that rather than fight it. For this small batch, I use pumpkin puree along with sour cream and an egg yolk for a tender crumb, while melted butter brings richness.
The batter lands somewhere between cake batter and cookie dough, then bakes into enough little cakes for four finished whoopie pies. I like to pair them with my maple cinnamon cream cheese frosting. The maple and warm cinnamon are a natural fit with the pumpkin spice cakes.
What I will stand firm on: pumpkin whoopie pies can give pumpkin pie a run for its money at any fall celebration.
How To Make Pumpkin Whoopie Pies
Even though this is a simple batter, I still prefer to use two bowls so the dry ingredients are evenly blended before adding them to the wet. The good news: we can leave the big mixer in the cabinet.
In the second bowl, mix the pumpkin, sugars, sour cream, egg yolk, melted butter, and vanilla until smooth. Much like a cake batter, I add the dry ingredients in two additions, which makes them easier to incorporate without overworking the batter. The finished batter will be thicker than cake batter, but thinner than cookie dough — and still easy to scoop.
Use a cookie scoop to portion the batter so you’ll have evenly sized halves to pair up later. The little cakes bake quickly and should spring back when gently touched. Keep an eye on them toward the end of baking — overbaking can quickly dry out the little cakes.
The Cream Cheese Filling
When I first published these whoopie pies, I made the filling intentionally lighter than buttercream. The maple cream cheese frosting has a whipped consistency that keeps the little pumpkin cakes from feeling too heavy. Maple and cinnamon also add another layer of warm spice.
Because this is a softer cream cheese frosting, a couple of things will help you get the right consistency:
- Keep the cream cheese and heavy cream cold. Both should come straight from the refrigerator. Cold heavy cream whips up thicker, and starting with cold cream cheese keeps the cream from warming up as the ingredients are mixed. This helps the frosting stay light and fluffy rather than turning soft.
- Stop mixing as soon as the frosting is light and fluffy. It is very easy to overmix this frosting, which will make it thin. Adding more powdered sugar won’t fix it. Instead, refrigerate the frosting until it firms up again.
This is also why I like to make the frosting while the whoopie pies are baking and cooling. That gives it time to chill before assembly and ensures the cakes are completely cool before you fill them.
For a thicker, more traditional filling, use my cream cheese buttercream. It has more structure while still giving you that classic pumpkin-and-cream-cheese combination.
I LOVE hearing from you!
⭐⭐⭐⭐⭐
If you made these pumpkin whoopie pies, let me know in the comments below! Your comment and star rating are greatly appreciated and help other bakers discover the recipe.
Small Batch Pumpkin Spice Whoopie Pies
by Erin Cernich
Ingredients
Pumpkin 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
Maple Cream Cheese Filling
- 2 ounces full-fat cream cheese, cold
- 2 tablespoons pure maple syrup
- ¼ cup heavy whipping cream, cold
- 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 the dry ingredients over the wet ingredients and stir just until combined. Then sprinkle in the remaining dry ingredients and mix until no dry streaks remain. The batter will be thicker than cake batter, but not as thick as cookie dough.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 medium cookie scoop, scoop 8 equal portions of the batter onto the prepared baking sheet, at least 2 inches apart.
- 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 a wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Maple Cream Cheese Filling
- While the cookies bake, make the filling and refrigerate until ready to use. This will give the lighter filling time to thicken.
- In a small mixing bowl, add the cream cheese, maple syrup, powdered sugar, cinnamon, and salt. Use a hand mixer and mix on low until combined. Then turn up to medium-high and mix until the cream cheese is smooth, about 1 minute.
- Switch to the whisk attachments. On low speed, slowly drizzle in the cream, then turn the mixer up to medium-high and beat until light and fluffy – about 1 minute. Do not overmix, or it may separate and become soupy. The consistency will be like a thickened whipped cream. The filling is ready to use or can be covered and refrigerated for up to a week.
- Scoop or pipe the filling equally onto 4 of the cakes, and assemble the whoopie pies. The whoopie pies can be kept at room temperature for up to 8 hours. Beyond that, I recommend covering and refrigerating them because of the filling.
Notes
- Serving Size – This is a small batch recipe that can be doubled. I recommend using 2 egg yolks for a double batch.
- Pumpkin – Be sure to use pure pumpkin puree, not pumpkin pie filling. I like to use Libby’s because I find it doesn’t have as much moisture in it.
- Filling Options – The maple cream cheese frosting is intentionally light and fluffy, with a texture similar to whipped cream. I have a separate post where you can find tips to get the right consistency. For a thicker, sturdier filling, use my cream cheese buttercream instead.
- Leftover Pumpkin – You will have leftover pumpkin puree regardless of the size can you buy. Check out my small batch pumpkin recipes to make another batch of pumpkin treats.
- Freezing – Just the whoopie pie cookie cakes can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temperature to assemble. I do not recommend freezing the filling because the texture won’t be as smooth when thawed.
Nutrition Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
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.
Click here to learn more about me →
excellent
Thanks so much Gloria!
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.