Maple Pumpkin Spice Whoopie Pies

🕒 Prep: 15 min
🔥 Cook: 12 min
🍽 Serves: 12
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Maple Pumpkin Spice Whoopie Pies are the perfect blend of autumn flavors in an adorable, handheld treat. The combination of warm spices, creamy filling, and a hint of maple makes these whoopie pies irresistible for cozy fall days.

Ingredients for Maple Pumpkin Spice Whoopie Pies

Pumpkin puree brings moisture and an earthy sweetness, setting the autumnal tone. Brown sugar complements the pumpkin with its caramel-like depth. Vegetable oil ensures the cakes stay moist and tender. Eggs provide structure and richness.

All-purpose flour is the backbone of the cakes, while baking powder and baking soda help them rise to fluffy perfection. The spice quartet—cinnamon, ginger, cloves, and nutmeg—adds warmth and complexity. A pinch of salt balances the sweetness.

The filling stars maple syrup for its distinct, bold flavor. Butter and powdered sugar create a creamy, sweet base, while vanilla extract enhances the overall flavor. Heavy cream gives the filling its luscious texture.

Tips & Tricks

  • For perfectly uniform whoopie pies, use a cookie scoop to portion the batter.
  • Chill the filling slightly if it's too soft to spread easily.
  • Add a touch more maple syrup for extra flavor, but balance with additional powdered sugar if the filling becomes too runny.

Serving Suggestions

These whoopie pies are wonderful served with a warm mug of chai tea or hot apple cider. For an extra-special presentation, dust the tops with a little powdered sugar or drizzle with melted white chocolate.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it until smooth, and drain any excess liquid.
How should I store leftover whoopie pies?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze the whoopie pies?
Yes, wrap them individually and freeze for up to 2 months. Thaw in the refrigerator before serving.

Maple Pumpkin Spice Whoopie Pies Recipe Walkthrough

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. This ensures the pies don't stick and makes cleanup a breeze. In a large bowl, combine the pumpkin puree, brown sugar, and vegetable oil, stirring until the mixture is nice and smooth.

Next, crack in the eggs, one at a time, mixing well after each. This step ensures the batter is well integrated and the eggs are evenly distributed. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Gradually stir these dry ingredients into the wet mixture until everything is just combined.

Using a spoon, drop small mounds of batter onto your prepared baking sheets, leaving about 2 inches between each. This spacing prevents them from merging as they bake. Bake for 10-12 minutes or until the tops spring back lightly when touched. Let them cool completely on a wire rack.

For the filling, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Pour in the maple syrup, vanilla extract, and heavy cream, then beat until the filling becomes fluffy and smooth. Spread or pipe the filling onto the flat side of one cooled cake and top with another to make a delightful sandwich.

Why You'll Love This Recipe

  • Easy to make with simple ingredients you likely have on hand.
  • Perfect balance of sweet maple and warm spices.
  • Great for parties, potlucks, or just a special treat at home.
  • Pairs beautifully with seasonal drinks like spiced lattes or apple cider.

Ingredients

1 cup pumpkin puree
1 cup brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup maple syrup
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/4 cup heavy cream

Step-by-step Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, mix pumpkin puree, brown sugar, and vegetable oil until smooth.
3. Add eggs one at a time, beating well after each addition.
4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
5. Gradually add dry ingredients to the wet mixture and mix until combined.
6. Drop spoonfuls of batter onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes or until cookies spring back when touched lightly. Cool completely.
8. For the filling, beat butter until creamy, then gradually add powdered sugar.
9. Add maple syrup, vanilla extract, and heavy cream; beat until fluffy and smooth.
10. Spread or pipe filling onto the flat side of a cooled cookie, then top with another cookie.

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