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Pumpkin spice whoopie pies on a cutting board
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4.67 from 6 reviews

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 season.  This is an easy, small batch recipe for whoopie pies that are soft, full of warm spices, and filled with a cinnamon maple cream cheese filling. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Fall Dessert, Pumpkin Spice, Sandwich Cookie, Small Batch, Whoopie Pie
Servings: 4 Whoopie Pies
Author: Erin Cernich

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
  • 3 tablespoons sour cream
  • 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

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, and ground cinnamon. 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!

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