Small Batch Pumpkin Spice Whoopie Pies

Pumpkin spice whoopie pies in a short stack

4.79 from 14 reviews

Small Batch Pumpkin Spice Whoopie Pies

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.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: Whoopie Pies

Calories: 353kcal

Author: Erin Cernich

Equipment

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 whipping 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 and mix on low to combine the ingredients. 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 until it is incorporated. 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 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.

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