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Pumpkin Whoopie Pies

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 pies
Category
Cakes and Frostings
Course
Desserts
Occasions
Halloween
Preparation Method
Bake

Our Pumpkin Whoopie Pies are super moist, spiced perfectly, and very seasonal! You can eat the cakes without filling, but we make a maple cream cheese filling, which nicely complements the flavor of the pumpkin spice cake.

Since they’re individual cakes, Whoopie Pies are perfect for sharing at office parties, family gatherings, feasts, and other social events. Everyone in our office loves this treat! 

Get more pumpkin recipes.

Using garden-fresh pumpkins in your recipes? See how to clean and cook a pumpkin.

For the cakes:

Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed brown sugar
2 large eggs, lightly beaten, at room temperature
1 cup canned puréed pumpkin
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-2/3 cups all-purpose flour

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin, spices, vanilla, baking powder, baking soda, and salt. Using a spatula, fold in flour.
  3. With an ice-cream scoop, drop mounds of batter, spaced evenly, onto the prepared baking sheets. Bake about 10 to 12 minutes, until springy to the touch. Transfer to a rack to cool completely.
     

For the filling:

Ingredients
8 ounces (1 package) cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
3/4 cup powdered sugar
1/8 teaspoon salt

Instructions

  1. In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. 
  2. Add vanilla, maple syrup, powdered sugar, and salt and mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes.
  3. Spread the flat sides of 6 cakes with cream cheese frosting. Top each with another cake.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

GraceTue, 10/08/2024 - 03:46

It was amazing.

Edward Mark GodshallTue, 10/29/2019 - 14:52

This may be a stupid question, but here goes: Due to the butter and cream cheese elements in the frosting, do these have to be refrigerated?

Victor BurhansThu, 11/19/2009 - 21:46

I made these today and they are absolutely the best tasting pumpkin desert we have ever had. They are really rich and delicious. Thanks so much for the recipe.