Oh, friend, come on in! The aroma in here is just heavenly, isn’t it? It’s all thanks to these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting I just pulled out of the oven. Let me tell you, the warm, spicy scent of pumpkin combined with the sweet, creamy maple is pure magic.

You know, these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting have a funny story. I first tried making them years ago, thinking, “Oh, how hard can it be?” Famous last words, right? The first batch was a DISASTER! They were flat, dense, and the frosting was way too runny. I almost threw in the towel, but my kids were so excited about the idea of pumpkin spice whoopie pies, I couldn’t give up. So, I tweaked the recipe, experimented with different ratios, and finally, after a few tries, I nailed it!

Now, this pumpkin whoopie pie recipe is a total family favorite. It’s become our go-to fall dessert recipe, especially around Thanksgiving. I even pack them in the kids’ lunches sometimes (shhh, don’t tell their teachers!). What I love most is how easy it is to whip up a batch, even on busy weeknights. Plus, the ingredients are pretty simple – nothing fancy, just good old-fashioned comfort food. I am constantly asked about my pumpkin whoopie pie recipe. I was once told I should sell them!

I remember one time, I ran out of maple syrup halfway through making the maple cream cheese frosting. I panicked, thinking I’d have to start all over. But then I remembered I had some honey in the pantry. I added a touch of honey to the cream cheese, and guess what? It tasted even better! It was one of those happy little accidents that turned into a new family tradition. And, as much as I love trying new recipes and desserts, this recipe for Pumpkin Whoopie Pies with Maple Cream Cheese Frosting is definitely one for the books! Have you ever tried these?

Well, enough chit-chat! I’m so excited to share my Pumpkin Whoopie Pies with Maple Cream Cheese Frosting recipe with you. Trust me, once you try them, you’ll be hooked! Come on, let’s get baking!

INGREDIENTS:

Alright, let’s gather our ingredients. This pumpkin whoopie pie recipe is pretty straightforward, but using good-quality ingredients definitely makes a difference. And you know what? It reminds me of this other recipe of mine – creamy cheesy garlic butter rigatoni with savory beef, where quality ingredients make a world of difference!

Good-quality ingredients can elevate a dish from simple to spectacular. When you invest in fresh, flavorful components, the difference in taste and texture is truly noticeable. For instance, using real vanilla extract instead of imitation vanilla adds a depth of flavor that enhances the overall experience. Similarly, opting for high-quality chocolate in a dessert recipe can transform it into a decadent treat. Remember, the better the ingredients, the better the final result will be. It’s a culinary principle that holds true across all kinds of cooking and baking.

Here’s what you’ll need for my Pumpkin Whoopie Pies with Maple Cream Cheese Frosting:

For the Pumpkin Whoopie Pies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Maple Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt

I always use pure maple syrup for my maple cream cheese frosting. The real stuff just has a richer, more complex flavor than the imitation stuff. You can find good quality maple syrup at almost any grocery store these days. I love that maple enhances the fall flavors, just like I love a good Cream Cheese based appetizer, like my crabby shrimp stuffed garlic bread bombs with cream cheese and mozzarella!

Pure maple syrup isn’t just a sweetener; it’s a flavor enhancer. Its distinct caramel notes and subtle woodsy undertones bring a depth that artificial syrups simply can’t match. When baking, this translates to a more nuanced and sophisticated flavor profile in your desserts. Moreover, pure maple syrup contains minerals and antioxidants, making it a slightly healthier option. So, next time you’re at the grocery store, take that extra moment to grab the real deal – your taste buds will thank you!

Here’s a trick I learned from my mom: when you’re measuring out your flour, don’t pack it into the measuring cup. Lightly spoon it in and level it off with a knife. That way, you’ll get a more accurate measurement and your pumpkin whoopie pies will be nice and tender. And, speaking of mom, it was her idea to enhance any Cream Cheese frosting with Maple Extract. This added ingredient is amazing!

Measuring flour accurately can be a game-changer in baking. Packing flour into the measuring cup results in using more flour than the recipe intends, leading to dry, dense baked goods. By spooning the flour lightly into the cup and leveling it off, you ensure a more precise measurement, which results in the desired tender and fluffy texture. This simple technique, often passed down through generations, is one of the most effective ways to improve your baking results.

If you’re short on time, you can use pre-made pumpkin pie spice instead of measuring out all the individual spices. Just use about 2 teaspoons of pumpkin pie spice. It’s a great shortcut for busy families. To save money, buy your spices in bulk. They’re usually much cheaper that way.

Using pre-made pumpkin pie spice can indeed be a convenient time-saver, especially when you’re juggling multiple tasks. However, keep in mind that the quality and freshness of these spice blends can vary. For the best flavor, consider making your own pumpkin pie spice blend by combining cinnamon, ginger, nutmeg, and cloves. This allows you to customize the blend to your liking and ensures that the spices are fresh, which greatly enhances the taste of your baked goods. If you do opt for a store-bought blend, check the expiration date to ensure it’s still potent.

One last tip: make sure your cream cheese and butter are both at room temperature before you start making the maple cream cheese frosting. Otherwise, you’ll end up with lumpy frosting. Nobody wants that! You can store any leftover cream cheese in the refrigerator for up to two weeks.

Ensuring your cream cheese and butter are at room temperature is crucial for achieving a smooth and creamy frosting. When these ingredients are cold, they don’t blend together properly, resulting in a lumpy texture. Room temperature allows the fats to emulsify, creating a homogenous mixture that’s perfect for spreading. If you’re short on time, you can speed up the process by cutting the butter into small pieces and microwaving it in short intervals, but be careful not to melt it! For the cream cheese, letting it sit out for about 30 minutes usually does the trick.

HOW TO MAKE – STEP-BY-STEP:

Okay, now for the fun part – making these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting! Don’t worry, I’ll walk you through every step. Trust me, even if you’re not a baking expert, you can totally do this!

Preheat and Prep: First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will prevent the pumpkin spice whoopie pies from sticking. Trust me, I learned the hard way that parchment paper is your best friend when making whoopie pies!
Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. This ensures that the spices are evenly distributed throughout the batter, giving your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting that delicious warm flavor.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step, it’s important for creating a tender crumb.
Add Pumpkin, Egg, and Vanilla: Beat in the pumpkin puree, egg, and vanilla extract until well combined. The batter will look a little curdled at this point, but don’t worry, it’ll all come together in the end.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, or your pumpkin whoopie pies will be tough.
Drop by Spoonfuls: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each one. I like to use a cookie scoop to make sure they’re all the same size.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. In my kitchen, Pumpkin Whoopie Pies with Maple Cream Cheese Frosting usually takes 11 minutes to bake perfectly.
Cool: Let the pumpkin spice whoopie pies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While they’re cooling, you can start making the maple cream cheese frosting.
Make the Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Then, beat in the maple syrup, vanilla extract, and salt until the frosting is light and fluffy.
Assemble: Once the pumpkin spice whoopie pies are completely cool, spread a generous amount of maple cream cheese frosting on the flat side of one cookie and top with another cookie to create a sandwich.
Chill (Optional): For the best flavor and texture, wrap each Pumpkin Whoopie Pies with Maple Cream Cheese Frosting individually in plastic wrap and chill in the refrigerator for at least 30 minutes before serving. This allows the frosting to set up and the flavors to meld together.

While the Pumpkin Whoopie Pies with Maple Cream Cheese Frosting is baking, I usually tidy up the kitchen and maybe sneak a little taste of the maple cream cheese frosting. Hey, a cook’s gotta taste, right? Your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting should smell like warm pumpkin spice and sweet maple syrup – it’s seriously the best smell ever!If you’re looking for another easy recipe, check out this recipe of mine – easy cream cheese cookies where you need a very similar set of ingredients!

The aroma of warm pumpkin spice and sweet maple syrup filling your kitchen is one of life’s simple joys. It’s a sensory experience that evokes feelings of comfort, nostalgia, and anticipation. The combination of these scents not only enhances the baking process but also creates a welcoming and inviting atmosphere. This is because certain smells are closely linked to memories and emotions, making baking a truly heartwarming activity.

SERVING:

Okay, so the Pumpkin Whoopie Pies with Maple Cream Cheese Frosting are done, the frosting is ready, and now it’s time to serve! This is where you can really get creative and make them your own. The kids love our Pumpkin Whoopie Pies with Maple Cream Cheese Frosting when I add a sprinkle of cinnamon on top. It adds a little extra warmth and spice.

Serving is truly where you can let your personality shine through. A simple sprinkle of cinnamon can transform the flavor profile, adding an extra layer of warmth that complements the pumpkin and maple perfectly. Don’t be afraid to experiment with other toppings like chopped nuts, a drizzle of caramel, or even a dusting of cocoa powder. The key is to have fun and make the presentation as appealing as the taste!

These Pumpkin Whoopie Pies with Maple Cream Cheese Frosting are perfect for fall gatherings, Thanksgiving dessert, or even just a cozy night in with the family. I love serving them with a warm cup of coffee or tea. The warmth of the drink pairs perfectly with the sweet and spicy flavors of the whoopie pies.

Pairing desserts with complementary beverages can elevate the entire experience. The warmth of coffee or tea creates a delightful contrast with the sweet and spicy notes of the whoopie pies, enhancing the overall flavor profile. For an adult twist, consider serving them with a glass of spiced rum or a creamy liqueur. The key is to choose a beverage that complements the dessert without overpowering it, allowing both flavors to shine.

For a fun presentation, you can arrange the Pumpkin Whoopie Pies with Maple Cream Cheese Frosting on a platter and dust them with powdered sugar. You can also drizzle them with extra maple syrup for an extra touch of sweetness. My friends always ask for this pumpkin whoopie pie recipe whenever I bring them to potlucks.

Presentation is key when serving desserts. A simple dusting of powdered sugar can add an elegant touch, while a drizzle of maple syrup not only enhances the sweetness but also adds a beautiful sheen. Arrange the whoopie pies artfully on a platter to create an inviting display. Consider adding seasonal decorations like autumn leaves or cinnamon sticks to enhance the overall aesthetic and make your dessert even more memorable.

If you have extra Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, you can store them in an airtight container in the refrigerator for up to 3 days. They’re actually really good cold!

Proper storage is essential to maintain the quality of your baked goods. An airtight container prevents the whoopie pies from drying out and absorbing unwanted odors from the refrigerator. Chilling them can also enhance their flavor, as the cold temperature allows the flavors to meld together even more. Just be sure to let them sit at room temperature for a few minutes before serving to soften the frosting slightly.

For a seasonal variation, you can add chopped pecans or walnuts to the frosting. The nuts add a nice crunch and nutty flavor that complements the pumpkin and maple perfectly. I’ve also tried adding a little bit of orange zest to the frosting for a brighter, citrusy flavor.

Seasonal variations can keep your recipes exciting and fresh. Adding chopped pecans or walnuts to the frosting introduces a delightful crunch and nutty flavor that pairs wonderfully with pumpkin and maple. A touch of orange zest can brighten the overall taste, adding a subtle citrusy note that complements the warmth of the spices. These small tweaks can create entirely new flavor dimensions, making your dessert a standout at any gathering.

One year, I made a huge batch of these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting for a Halloween party. I decorated them with little candy eyeballs and spiderwebs made out of chocolate frosting. They were a huge hit!

Creative decorating can transform a simple dessert into a festive treat. Adding candy eyeballs and spiderwebs made of chocolate frosting turns these whoopie pies into a fun and spooky delight, perfect for Halloween. Consider using other themed decorations like candy corn, edible glitter, or even small fondant pumpkins to add a personal touch and make your desserts stand out at any celebration.

These Pumpkin Whoopie Pies with Maple Cream Cheese Frosting also remind me of Pumpkin Whoopie Pies with Maple-Cream Cheese Filling – Brown …, I just love fall desserts so much!

FAQs:

Alright, let’s tackle some frequently asked questions about these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting. I’ve gotten a lot of questions over the years, so I’m happy to share my wisdom!

Q: My whoopie pies are flat. What did I do wrong?
- A: Flat whoopie pies can be caused by a few things. First, make sure you’re not overmixing the batter. Overmixing develops the gluten in the flour, which can result in flat, tough cookies. Second, make sure your baking powder and baking soda are fresh. If they’re old, they won’t provide enough leavening power. Third, make sure your oven is at the correct temperature. If it’s too low, the pumpkin whoopie pies won’t rise properly.
Q: My frosting is too runny. How can I fix it?
- A: Runny frosting is usually caused by too much liquid or not enough powdered sugar. To fix it, gradually add more powdered sugar, one tablespoon at a time, until the frosting reaches the desired consistency. Make sure your cream cheese and butter are both at room temperature, as this will help the frosting thicken up.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
- A: No, you should not use pumpkin pie filling instead of pumpkin puree. Pumpkin pie filling contains added sugar and spices, which will throw off the balance of the recipe. Stick with plain pumpkin puree for the best results.
Q: Can I make these ahead of time?
- A: Yes, you can definitely make these ahead of time! The Pumpkin Whoopie Pies with Maple Cream Cheese Frosting actually taste better after they’ve been chilled in the refrigerator for a few hours. You can store them in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze these?
- A: Yes, you can freeze these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw them in the refrigerator overnight.
Q: My whoopie pies are sticking to the baking sheet. What should I do?
- A: Make sure you’re using parchment paper or silicone baking mats to line your baking sheets. This will prevent the pumpkin spice whoopie pies from sticking. If you don’t have either of those, you can grease the baking sheets with butter or cooking spray.
Q: Can I use a different type of frosting?
- A: Absolutely! While the maple cream cheese frosting is my favorite, you can definitely use a different type of frosting. A simple vanilla buttercream or a chocolate ganache would also be delicious. I encourage you to get creative and experiment with different flavors!
Q: The batter is too thick. How can I fix it?
- A: If the batter for your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting is too thick, it will most likely come out dry. To fix this, add a tablespoon of milk at a time until it is the desired consistency. Remember that all kitchens and environments are different, so baking is an experiment for everyone, every time!

Pumpkin Whoopie Pies with Maple-Cinnamon Cream Cheese Frosting are one of my favorite fall desserts to make. I was once so close to switching from Maple to Cinnamon!

My Final Thoughts:

These Pumpkin Whoopie Pies with Maple Cream Cheese Frosting hold a special place in my heart because they represent so many happy memories with my family. From the initial disaster batch to the countless variations we’ve tried over the years, this recipe has been a constant source of joy and deliciousness.

Recipes often become more than just a set of instructions; they evolve into cherished traditions that bind families together. The act of recreating a dish, especially one passed down through generations, evokes memories and emotions that enhance the dining experience. These recipes serve as a culinary time capsule, preserving the essence of past moments and creating new ones with each iteration.

My Pumpkin Whoopie Pies with Maple Cream Cheese Frosting Pro Tips:

Don’t overmix the batter! This is the key to tender, fluffy whoopie pies.
Use room temperature ingredients for the frosting. This will ensure a smooth, creamy texture.
Chill the whoopie pies before serving. This allows the flavors to meld together and the frosting to set up.

Over the years, we’ve experimented with so many different variations of these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting. We’ve tried adding chocolate chips to the batter, swirling caramel into the frosting, and even dipping the finished whoopie pies in melted white chocolate.

Experimentation is the heart of culinary innovation. By venturing beyond the original recipe and introducing new elements, you can create unique flavor combinations that cater to your personal preferences. Whether it’s adding chocolate chips for a hint of richness, swirling in caramel for a touch of sweetness, or dipping the finished product in melted chocolate for an extra layer of indulgence, these variations can transform a classic dessert into something entirely new and exciting.

My husband loves the classic Pumpkin Whoopie Pies with Maple Cream Cheese Frosting just the way they are. My daughter prefers them with a sprinkle of cinnamon on top. And my son is a big fan of the chocolate chip version.

Individual preferences often add a unique dimension to family recipes. The way each member enjoys a particular dish can vary widely, from a purist’s appreciation of the original flavor profile to a child’s love for added sweetness or texture. These personal touches transform a single recipe into a collection of cherished variations, each reflecting the distinct tastes and memories of those who share it.

I hope you’ll try this pumpkin whoopie pie recipe and make it your own. Don’t be afraid to experiment with different flavors and toppings. The most important thing is to have fun and enjoy the process! This is one of the best fall dessert recipes out there. Make sure you give it a try this fall!This Pumpkin Whoopie Pies with Maple Cream Cheese Frosting also remind me of Pumpkin Whoopie Pies With Cream Cheese • Food Folks and Fun

These Pumpkin Whoopie Pies with Maple Cream Cheese Frosting are super easy to customize to your liking! So go ahead and give them a try.

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

Print Recipe

These soft and fluffy pumpkin whoopie pies are filled with a luscious maple cream cheese frosting, making them the perfect fall treat. Enjoy the warm spices and creamy filling in every bite!

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 whoopie pies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Whoopie Pies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk

For the Maple Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1/4 cup maple syrup
1 teaspoon vanilla extract

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Instructions

Make the Whoopie Pies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
Drop rounded tablespoons of batter onto prepared baking sheets, leaving space between each.
Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Make the Maple Cream Cheese Frosting: In a large bowl, beat together cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating until well combined.
Stir in maple syrup and vanilla extract.
Assemble the Whoopie Pies: Spread a generous amount of maple cream cheese frosting on the flat side of one whoopie pie. Top with another whoopie pie, flat side down, to create a sandwich.
Repeat with remaining whoopie pies and frosting.

Notes

For a festive touch, sprinkle the finished whoopie pies with chopped pecans or walnuts.