These Spiced Pumpkin Maple Whoopie Pies are a delightful autumn treat, combining soft pumpkin cakes with a rich maple cream cheese filling. They are surprisingly easy to make and perfect for sharing.
Key Ingredients & Substitutions
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling. Sweet potato puree works too!
- Maple Syrup: Grade A or B maple syrup for the best flavor. Honey can be used in a pinch, but the maple flavor will be missed.
- Cream Cheese: Full-fat cream cheese yields the creamiest filling. Neufchâtel cheese is a lighter option.
- Spices: Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin spice flavor. Pumpkin pie spice blend can be used.
Ingredients
For the Whoopie Pies:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Maple Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- 3 cups powdered sugar, sifted
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Servings: 18-20 whoopie pies
- Tools: Baking sheets, parchment paper, electric mixer, piping bag (optional)
Step-by-Step Instructions
1. Prepare Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this aside for now.
2. Cream Butter and Sugars
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This creates a good base for your 9 whoopie pies.
3. Add Wet Ingredients
Beat in the egg until just combined, then add the pumpkin puree and vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
5. Bake the Whoopie Pies
Drop rounded tablespoons of batter onto baking sheets lined with parchment paper, leaving about 2 inches between each. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers spring back. Let them cool completely on a wire rack.
6. Make the Maple Cream Cheese Filling
In a clean bowl, beat the softened cream cheese and butter together until smooth. Add the vanilla extract and maple syrup, mixing until incorporated.
7. Finish the Filling
Gradually add the sifted powdered sugar, beating until the filling is light and fluffy. This rich filling is what makes these some of the best 9 whoopie pies around.
8. Assemble Your Whoopie Pies
Once the pumpkin cakes are completely cool, spread or pipe a generous amount of maple cream cheese filling onto the flat side of one cake. Top with another cake, flat side down, to create a sandwich.
Variation Ideas
- Chocolate Chip: Fold in ½ cup mini chocolate chips into the pumpkin batter.
- Brown Butter Filling: Brown the butter for the filling before chilling and using.
- Spiced Filling: Add a pinch of cinnamon or nutmeg to the cream cheese filling.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend for the cakes.
Storage Instructions
Store leftover Spiced Pumpkin Maple Whoopie Pies in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, let them come to room temperature for about 15-20 minutes before serving. You can also freeze unfrosted whoopie pie cakes for up to 2 months.
Frequently Asked Questions (FAQ)
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling has added sugars and spices, which will alter the flavor and texture of the whoopie pies. Use 100% pure pumpkin puree.
Q: Why are my whoopie pies spreading too much?
A: Your butter might have been too warm, or there might be too much leavening. Ensure your butter is just softened, not melted. Chilling the dough for 15 minutes before baking can also help.
Q: How do I get uniform whoopie pie sizes?
A: Use a cookie scoop (about 1.5 tablespoons) for consistent sizing. This ensures your 9 whoopie pies match up nicely.
Q: Can I make these ahead of time?
A: Yes, you can bake the cakes a day in advance and store them at room temperature in an airtight container. Make the filling and assemble them closer to serving time.
Q: My filling is too soft, what can I do?
A: Add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. You can also chill the filling for 15-20 minutes.
Q: Can I freeze assembled whoopie pies?
A: Yes, you can freeze assembled whoopie pies for up to a month. Wrap each pie individually in plastic wrap and then place them in an airtight container. Thaw in the refrigerator overnight.
