Small Batch Pumpkin Spice Whoopie Pies

A stack of three pumpkin whoopie pies with cream cheese filling next to a glass of milk.

4.80 from 15 reviews

Small Batch Pumpkin Spice Whoopie Pies

These small batch pumpkin spice whoopie pies pair soft, warmly spiced pumpkin cakes with a light maple cream cheese filling. The recipe makes 4 generously filled whoopie pies with plenty of pumpkin, warm spice, and maple flavor.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: Whoopie Pies

Calories: 353kcal

Author: Erin Cernich

Equipment

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.

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 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