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Pumpkin Whoopie Pies with Maple Vanilla Cream Cheese Filling

Preparation 15 min Cook Time 15 min Total Time 0:30

These pumpkin whoopie pies are a perfect fall treat. Makes 10 cupcake-sized sandwiches.


  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese
  • 6 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 1 1/2 cups powdered sugar


  1. In a medium mixing bowl, stir together flour, baking powder, baking soda, cinnamon, ginger, nutmeg allspice, cloves and salt.
  2. In a large bowl or the bowl of a stand mixer fitted with the paddle, beat together the butter and sugar for two minutes. Add the eggs one at a time, beating each until well incorporated. Add the pumpkin and vanilla and beat until incorporated. (The mixture will look curdled. Don’t worry.)
  3. Pour in the dry ingredients and mix on the lowest speed until just incorporated. You may want to do the last little bit of mixing by hand.
  4. Line two large baking sheets with parchment paper (or lightly grease). Drop batter onto baking sheets about two tablespoons at a time, to make 10 cookies on each sheet, nicely spaced out.
  5. Bake for a total of 16 minutes (or until the tops spring back a bit when touched), swapping the position of the baking sheets halfway through to ensure even cooking. Cool completely on a rack before filling.
  6. Combine cream cheese, butter, vanilla and maple syrup in a medium mixing bowl or the bowl of a stand mixer fitted with the paddle. Mix, starting on low and increasing speed to medium as you go, until smooth and well-mixed, about 2 minutes. Add powdered sugar and mix on the lowest speed until incorporated. Then increase speed and beat until light and fluffy, about 2 minutes more.
  7. Spread icing onto the flat side of half the cookies and top with the remaining cookies to make sandwiches. The whoopie pies will keep well overnight on the counter (put them on a plate and cover with foil), or you can refrigerate them for a couple of days.


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