These pumpkin whoopie pies are the perfect fall treat! Soft, fragrant with fall spices, and filled with decadent maple and cinnamon cream cheese frosting.
For the Whoopie Pies
- 1 cup vegetable oil
- 1 15-ounce can pure pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 1 cup brown sugar
- ¾ cup maple sugar*
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
For the Frosting
- 4 ounces (1 stick) unsalted butter, room temperature
- 1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
- 3 cups powdered sugar
- 4 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together oil, pumpkin puree, eggs and vanilla until combined.
- Whisk in brown and maple sugars.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
- In 3 additions, whisk flour mixture into pumpkin mixture until incorporated; do not overmix.
- Using a ¼-cup scoop, scoop batter onto prepared baking sheets, 6 whoopie pies per sheet, 1 inch apart.
- Bake for 15 minutes or until golden and baked through (if toothpick inserted in center comes out clean, it’s done). Cool completely on baking sheet.
- Make frosting. Using handheld or standing mixer, beat butter until smooth and creamy. Add cream cheese in 3-4 additions and continue beating until smooth with no lumps.
- Add powdered sugar in several additions and continue beating until combined. Finally, add maple syrup, vanilla, and cinnamon. Beat 2 minutes until combined and fluffy.
- Once whoopie pies are cooled completely, make a sandwich by putting frosting on the flat side of one whoopie pie (about 2 tablespoons) and topping it with another whoopie pie. Complete this process until you’ve created 12 whoopie pies. Press down slightly to seal and sandwich them. Refrigerate for 30 minutes. Enjoy!
*You can use 1 cup of brown sugar in place of ¾ cup maple sugar.
If the frosting is soft, refrigerate for 30 minutes before sandwiching.
Whoopie pies can be stored in the refrigerator for up to 3 days.