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Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Pumpkin whoopie pies pair soft, warmly spiced pumpkin cookies with a maple cream cheese filling. Bake the cookies until their tops spring back, then sandwich them with the smooth, chilled filling.
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Prep Time 25 minutes
Cook Time 14 minutes
Cooling and chilling 55 minutes
Total Time 1 hour 34 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 346
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin cookies
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 1 tsp salt
  • 1 cup neutral oil
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 can (15 oz) pumpkin puree
  • 1 tsp vanilla extract
For the maple cream cheese filling
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

Make the pumpkin cookies
  1. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In a large bowl, whisk the oil, brown sugar, and granulated sugar until combined.
  4. Whisk in the eggs, pumpkin puree, and vanilla.
  5. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  6. Drop 2 tablespoons of batter per cookie onto the prepared sheets, spacing the portions about 2 inches apart.
  7. Bake in batches, with one sheet on each oven rack, for 12–14 minutes, switching rack positions halfway through, until the tops spring back when lightly touched.
  8. Cool the cookies on the sheets for 5 minutes.
  9. Transfer the cookies to a wire rack and cool completely.
Make the maple cream cheese filling
  1. In a large bowl, beat the cream cheese and butter until smooth and fluffy, about 2 minutes.
  2. Beat in the powdered sugar, 1 cup at a time.
  3. Beat in the maple syrup, vanilla, and salt until smooth.
  4. Refrigerate the filling for 20 minutes, until firm enough to spread.
Assemble the whoopie pies
  1. Pair the cookies by size.
  2. Spread about 2 tablespoons of filling on the flat side of half of them.
  3. Top with the remaining cookies and press gently to the edges.
  4. Refrigerate the whoopie pies in an airtight container for at least 30 minutes to set; keep refrigerated.

Notes

For tender cookies, stir the batter only until no dry streaks remain. Store in an airtight container in the refrigerator for up to 4 days; freeze assembled whoopie pies for up to 2 months. For a dairy-free version, use dairy-free cream cheese and butter.