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Pumpkin Whoopie Pies with Maple-Cinnamon Cream Cheese Frosting

Pumpkin Whoopie Pies with Maple-Cinnamon Cream Cheese Frosting

  • Author: Tiffany
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 minutes
  • Yield: 12 whoopie pies 1x


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


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together oil, pumpkin puree, eggs and vanilla until combined.
  3. Whisk in brown and maple sugars.
  4. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
  5. In 3 additions, whisk flour mixture into pumpkin mixture until incorporated; do not overmix.
  6. Using a ¼-cup scoop, scoop batter onto prepared baking sheets, 6 whoopie pies per sheet, 1 inch apart.
  7. 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.
  8. 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.
  9. 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.
  10. 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.