Sweet And Crumby

Baking, a Love Story

Soft and Fluffy Pumpkin Whoopie Pies with Maple Buttercream


If you are afraid to try something new with pumpkin for the sheer and utter fear that you will soon be addicted to yet one more pumpkin recipe, then run now while you still can.  This recipe for these soft and fluffy pumpkin whoopie pies might totally take the cake (pun obviously intended), may be the big pumpkin Kahuna, and will in one bite convince you that perhaps pumpkin is the new chocolate!

WHAT THE HE!!????  I DID NOT JUST SAY THAT!! I am the biggest chocoholic in the universe, and I am seriously contemplating the fact that pumpkin in any baked good just might be on par with chocolate. Maybe I need to sit down for a moment and consider the ramifications.

But seriously, you have to make them.  It is not more difficult than any cake recipe and the only difference is the frosting is in the middle instead of on top like the world’s best sandwich cookie–EVER.  Can you imagine anything pairing with a soft and spicy pumpkin cake better than a beautiful creamy maple butter cream…only cream cheese frosting perhaps?

This post includes both frosting recipes so you can have two delicious pumpkin whoopie flavors.  Really!  My family went nuts for the maple butter cream, while I actually preferred the cream cheese frosting myself.  Go crazy, make both and if I were you I’d double the cookie recipe because ours disappeared rather quickly.  By the way, my plan is also to make a Devil’s food whoopie pie with a pumpkin butter cream frosting.

Pumpkin Whoopie Pie
Taken directly from Geni’s Own Imagination
1/2 c. unsalted butter, softened
1/2 c. Crisco
1 c. brown sugar
1 c. canned cooked pumpkin
1 egg
1 t. vanilla
2 c. all purpose flour
1 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
3/4 t. nutmeg
3/4 t. cloves

Maple Butter Cream
Taken directly from Whoopie Pies written by Sarah Billingsley and Amy Treadwell
1/2 c. unsalted butter at room temperature
2 c. powdered sugar
1 T. milk
2 T pure maple syrup

Cream Cheese Frosting
4 oz cream cheese, at room temperature
4 T. unsalted butter, at room temperature
3 1/2 c. powdered sugar
1 t. vanilla extract

To make the cookies: Preheat the oven to 350 degrees and prepare a cookie sheet with either parchment paper or a Silpat mat.  If you are lucky enough to own whoopie pie pans like I do, then by all means use those.  If you are using a whoopie pie pan, spray coat it with nonstick spray.  You will thank me later.  Having a whoopie pie pan is totally unnecessary though, but does help make them more uniform for photos! 🙂

Combine the butter, shortening and brown sugar in the bowl of a stand mixer fitted with a paddle attachment.  Cream together and add the pumpkin, egg and vanilla.  In a separate medium sized bowl, whisk together the flour through cloves.  Add the dry ingredients to the butter mixture in 1/3 increments, creaming together on medium each time and scraping the sides of the bowl in between.

Using a medium sized ice cream scoop, scoop the batter and drop onto cookie sheet, separating each cookie by two inches.  You will only get three across and three down but they spread out so leave enough room  in between.  Spray one of your palms with nonstick spray and lightly press each cookie down to help it flatten out a bit.  These tend to be fluffy whoopies.

Bake in the oven for 15 minutes or until a toothpick inserted in a cookie comes out clean.  The cookie should be soft to the touch but bounce back when gently pressed.  Cool for 10 minutes on the pan and then remove and place on cooling racks for an hour until completely cooled.

To make the Maple Buttercream: In the bowl of a stand mixer fitted with a balloon whisk, cream butter and then add powdered sugar, milk and syrup, beating until smooth. Add an extra 1/4 c. powdered sugar if the frosting is not setting up or is too runny.  Place buttercream in a ziploc bag and push all the buttercream to one bottom corner so you can use it as a pastry bag later.  Refrigerate for 15 minutes.

To make the Cream Cheese Frosting: Cream together the cream cheese, butter and powdered sugar until smooth.  Add vanilla and combine on medium speed until smooth and creamy.  Place cream cheese frosting in ziploc bag like above.  Refrigerate for 15 minutes.

To use the ziploc bag as a pastry bag, simply snip off about 1/8 inch of the corner of the bag (the one that has the frosting pushed towards it). Hold the ziploc in your hand and gently push the frosting out the snipped corner.


35 thoughts on “Soft and Fluffy Pumpkin Whoopie Pies with Maple Buttercream

  1. Oh these look so delicious! I’ve made pumpkin whoopie pies once and they were a huge hit. Now I’m going to crave them for the rest of the week.

  2. Never had a pumpkin whoopie pie, Geni, but yours sure do look good! I bet you bake them and then watch them disappear. I know they wouldn’t last long around here.

  3. The new chocolate? I would just have to taste one to see 🙂

  4. Whoppie pies are a real part of New England life… the state of Maine is trying to make it part of their state dessert. Let the state see your recipe and you will be famous.

  5. These don’t scare me one bit. I would welcome them into my home. But then they would mysteriously disappear.

  6. Geni, you have a way of getting me so excited way before I get to the actual recipe! Okay, okay, I’m going to make these! I do have new co-workers to impress 🙂 And I know these will be a hit. Do you know, I’ve never made whoopie pies before! I’ll have to use a cookie sheet though, I’m not the queen of baking like you!

  7. I would love to try this variety of Whoopie pie my friend 🙂

    Choc Chip Uru

  8. Oh, my gosh these look delicious! I would be snacking on whoopie pies until I’d worked my way through the entire batch, lol! I love these!

  9. What fluffy and delicious looking whoopie pies!

  10. Definitely a good tea partner, Yum!

  11. So true! Pumpkin is definitely the new chocolate! And I could totally eat a gazillion of these whoopie pies, which means I should really get a whoopie pie pan!

  12. I can’t get enough of pumpkin! These whoopie pies are right up my alley.

  13. So excited about these! So cute and festive. Looks delicious!

  14. I think my mouth lost it looking at those delicious whoopie pies. I prefer the cream cheese frosting as well, although maple pairs well with pumpkin

  15. Fluffy Pumpkin Whoopie Pies are a perfect Novemebr treat! A touch of whimsy and sweetness is just what we all need the day after the election!

  16. Reblogged this on " ErryBali " and commented:

  17. Geni, your pumpkin whoopie looks great especially with the maple buttercream…perfect for the Thanksgiving dinner.
    Hope you are having a nice week 🙂

  18. Yes, I do have to make these. 😉

  19. i can’t wait to make these!!!

  20. I didn’t even know there was such a thing as a whoopie pie pan – where have I been? Love the two options for fillings too. Now bring on the Devil’s food whoopie pie with a pumpkin butter cream frosting – that sounds exciting!

  21. Well you know I think pumpkin is better than chocolate, but I just about fell off my chair with your comment! Pumpkin on par with chocolate for the biggest chocolate lover I know?! Wow. The power of the pumpkin. These do look absolutely delicious. I would gladly chow down on these all afternoon. 🙂

  22. Love whoppie pies, love pumpkin and the best most creative part about this amazing dessert is the maple buttercream! GENIUS

  23. Okay this is funny- the comment above me from Shellie is actually my mother. I have been working on redoing her website and I was logged i as her to do stuff with twitter, fb, etc. Anyway- that comment and this one is from little old me- Jessica at Kitchen Belleicious! Sorry for the confusion! Stop if you can! I have a great giveaway!

  24. i thought pumpkin and cream cheese was good on crackers but this is a higher level

  25. There can’t be much better than pumpkin whoopie pies. Oh my gosh YUM. Then you go and add a maple buttercream filling. You evil, evil woman! 😉 haha And I’m that weirdo who doesn’t really like chocolate, so I’m totally jumping on the “pumpkin is the new chocolate” bandwagon.

  26. I think pumpkin can be the new chocolate I think I am with you on the cream cheese frosting. that is my favorite as well. Your whoopie pies are delightfully mile high and fluffy.

  27. ’tis the season! and I love this so much!! They are so fat and cute–full of deliciousness =)

  28. I haven’t made any whoopie pies in a long time and I am WAY overdue!! I LOVE that they are pumpkin!

  29. I see things like these adorable and enticing pumpkin whoopie pies and it makes me so wish I could eat pumpkin. 🙂

  30. The cookies are perfectly soft and chewy. I went ahead and browned the butter before mixing it in with the cream cheese for the frosting with delicious results. These cookies are very addictive!

  31. There is nothing quite like the fall flavors of pumpkin and maple, and putting them together for a whoopie pie? Genius! These look amazing. I’m glad I can make these without a whoopie pie pan! Thanks for sharing.

  32. I love that you’re keeping up the pumpkin sisterhood! I just made pumpkin pancakes and a pumpkin milkshake–your pumpkin pancakes look totally decadent, and these whoopie pies sound irresistible. I like the way you combine maple and pumpkin flavors; I’ve got to try that myself! And I hadn’t even thought of pumpkin mousse. You’re right. Pumpkin IS the new chocolate.
    Actually, currently looking for a super delicious Southeast Asian-type of pumpkin soup. Let me know if you ever find the perfect pumpkin soup!

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