Pumpkin Whoopie Pies

Yield: About 4 dozen whoopie pies


For the Whoopie Pies:
3 cups all-purpose flour
2 tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
1 cup granulated sugar
1 cup brown sugar (dark preferred)
1 cup canola oil
1 can pumpkin puree
2 eggs
1 tsp vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
1 stick unsalted butter, room temperature
3 tbsp maple syrup
1 tsp vanilla extract


Preheat oven to 350 degrees F. Prepare 2 baking sheets by lining with parchment paper or using a silicone baking mat.

In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

In another bowl (or bowl of your stand mixer), whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Gradually add the flour mixture to the pumpkin mixture and whisk until combined.

Using a small cookie scoop or a large spoon drop a heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes or until a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from oven and allow to completely cool on wire rack.

For the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat 2 minutes or until smooth.

Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

Assemble the whoopie pie by turning half of the cooled cookies upside down. Pipe or spoon the filling onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.