Pumpkin Spice Whoopie Pies Recipe

Pumpkin Spice Whoopie Pies

Pumpkin  Spice Whoopie Pies are these sweet little cake sandwiches that I have filled with a delightful Maple Pumpkin Spice Cream Cheese Buttercream Frosting Filling. 

It tastes so good you are going to have a hard time not eating the filling before it makes its way into the center of the moist Pumpkin Spice Whoopie Pies Cake.

Homemade Pumpkin Whoopie Pies

These homemade Pumpkin Spice Whoopie Pies sandwich cakes are so moist and delicious. They are so good you could skip the filling and still be happy.

Maple Pumpkin Spice Cream Cheese Buttercream Frosting recipe

But then you would be missing out on an awesome Maple Pumpkin Spice Cream Cheese Buttercream filling that is so good you are going to have a hard time not eating it straight out of the bowl.

Holiday Whoopie Pies

Pumpkin Spice Whoopie Pies are a perfect dessert recipe for the holidays.

Holiday Whoopie Pies are a delightful holiday dessert for Thanksgiving or when you're expecting guests during the holiday season.

Your holiday guests will be delighted when they find a plate full of Pumpkin Spice Whoopie Pies on your dessert table.

Christmas Whoopie Pies are fun to serve during the Christmas holidays. You can decorate them with Christmas sprinkles that the kids will love.

Chocolate Peppermint Whoopie Pies are made with a chocolate peppermint flavored cake and filled with a vanilla marshmallow filling.

How To Make Pumpkin Spice Whoopie Pies

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 to 3 teaspoons pumpkin pie spice
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract (I used homemade vanilla extract)
• 15 oz can pumpkin puree or two cups homemade Instant Pot pumpkin puree

Directions to make Pumpkin Spice Whoopie Pies

1. Preheat oven to 350 F. degrees.
2. In a large bowl whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice until the pumpkin pie spice is evenly incorporated with the rest of the dry ingredients. Set the bowl aside.
3. In a large mixing bowl with a handheld mixer or the bowl of a stand mixer with the paddle attachment mix the granulated sugar and brown sugar on low until combined.
4. Add the vegetable oil, eggs, and vanilla extract to the mixer bowl and beat on medium for one minute.
5. Slowly add the flour mixture to the bowl of the mixer adding ⅓ and beating on low until combined. Repeat twice. Once all of the dry ingredients have been adding to the bowl beat on medium for two minutes. The batter will be thick.
6. Line one or two large baking sheet with parchment paper.
7. Use a spoon or a cake decorating bag fitted with a large round piping tip to drop or pipe a 3-inch circle of batter on the parchment paper lined baking sheet leaving about 2 inches between each whoopie pie cake.
8. Bake in the preheated oven for 10 to 12 minutes. Remove the pan from the oven and allow to cool for 10 minutes before using a spatula to lift the whoopie pie cake from the parchment paper and place on a cooling rack.
9. Allow whoopie pie cakes to cool completely before filling.
10. Makes about 48 -52 three inch round whoopie pie cakes

Maple Pumpkin Spice Cream Cheese Butter Cream Filling Ingredients

• 1 stick butter, room temp
• 8 oz cream cheese, softened
• 1 tablespoon real Maple Syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract (I used my homemade vanilla extract)
• 3 ½ cups powdered sugar

Directions to make Maple Pumpkin Spice Cream Cheese Buttercream frosting filling 

1. In the bowl of a stand mixer or a large mixing bowl beat the stick of butter until smooth and lump free.
2. Add the softened cream cheese to the mixing bowl and beat on medium until mixed into the butter. Scrape the bowl with a rubber spatula and beat on medium high for two minutes.
3. Add 1 cup of powdered sugar, the tablespoon of Maple Syrup, the teaspoon of vanilla extract and the teaspoon of pumpkin pie spice to the mixing bowl.
4. Beat on medium-high for 1 minute.
5. Scrape the sides of the mixing bowl and add one cup of powdered sugar to the bowl and beat on medium-high for one minute.
6. Lastly, add the remaining 1 ½ cups of powdered sugar to the bowl and beat on medium-high for 2 to 3 minutes or until light and fluffy.
7. Refrigerate the filling until ready to use.
8. Makes about 4 cups of filling or frosting.

Helpful Tips to make Pumpkin Spice Whoopie Pies

• Do not skip the parchment paper. It keeps the whoopie pie cakes from sticking to the baking pan.
• You can make the frosting a day or two ahead of time. It will keep fine in the refrigerator for a couple of days.
• Using a piping bag with a large round piping tip will make it easier to drop circles of batter on the baking pan.

Helpful products to make Pumpkin Spice Whoopie Pies

(helpful product links are affiliate links)

• parchment paper (a must have for this recipe)
• extra large baking sheets (I own two and love them)
• Ground Pumpkin Pie Spice
• Wilton 16-inch disposible decorator bag
• large round piping tip
• metal spatula to remove the cakes without damage
• cooling rack
• open star piping tip

Print the Pumpkin Spice Whoopie Pies recipe below

Pumpkin Spice Whoopie Pies

Arlene Mobley - Flour On My Face

Pumpkin Spice Whoopie Pies with Maple Pumpkin Spice Buttercream filling are so good you won't be able to east just one. The pumpkin whoopie pies are moist and the maple buttercream frosting filling is sweet and delicious.

5 from 4 votes

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Cook ModePrevent your screen from going dark

Prep Time 2 hrs

Cook Time 12 mins

Total Time 2 hrs 12 mins

Course Dessert

Cuisine American

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Servings 30 pies

Calories 282 kcal

Ingredients  

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Cake:

• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 2 to 3 teaspoons pumpkin pie spice
• ▢ 1 cup granulated sugar
• ▢ 1 cup dark brown sugar
• ▢ 1 cup vegetable oil
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract (I used homemade vanilla extract)
• ▢ 15 oz can pumpkin puree (or two cups homemade Instant Pot pumpkin puree)

Buttercream Filling:

• ▢ 1 stick butter (room temp)
• ▢ 8 oz cream cheese (softened)
• ▢ 1 tablespoon real maple syrup
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 teaspoon vanilla extract
• ▢ 3 ½ cups powdered sugar

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Instructions 

Cakes:

• Preheat oven to 350 F. degrees.
• In a large bowl whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice until the pumpkin pie spice is evenly incorporated with the rest of the dry ingredients. Set the bowl aside.
• In a large mixing bowl with a handheld mixer or the bowl of a stand mixer with the paddle attachment mix the granulated sugar and brown sugar on low until combined.
• Add the vegetable oil, eggs, and vanilla extract to the mixer bowl and beat on medium for one minute.
• Slowly add the flour mixture to the bowl of the mixer adding ⅓ and beating on low until combined. Repeat twice. Once all of the dry ingredients have been adding to the bowl beat on medium for two minutes. The batter will be thick.
• Line one or two large baking sheet with parchment paper.
• Use a spoon or a cake decorating bag fitted with a large round piping tip to drop or pipe a 3-inch circle of batter on the parchment paper lined baking sheet leaving about 2 inches between each whoopie pie cake.
• Bake in the preheated oven for 10 to 12 minutes. Remove the pan from the oven and allow to cool for 10 minutes before using a spatula to lift the whoopie pie cake from the parchment paper and place on a cooling rack.
• Allow whoopie pie cakes to cool completely before filling.

Frosting:

• In the bowl of a stand mixer or a large mixing bowl beat the stick of butter until smooth and lump free.
• Add the softened cream cheese to the mixing bowl and beat on medium until mixed into the butter. Scrape the bowl with a rubber spatula and beat on medium high for two minutes.
• Add 1 cup of powdered sugar, the tablespoon of Maple Syrup, the teaspoon of vanilla extract and the teaspoon of pumpkin pie spice to the mixing bowl.
• Beat on medium-high for 1 minute.
• Scrape the sides of the mixing bowl and add one cup of powdered sugar to the bowl and beat on medium-high for one minute.
• Lastly, add the remaining 1 ½ cups of powdered sugar to the bowl and beat on medium-high for 2 to 3 minutes or until light and fluffy.
• Refrigerate the filling until ready to use.

Recipe Expert Tips

• Makes about 48-52 three-inch-round whoopie pie cakes
• Makes about 4 cups of filling or frosting

Nutrition

Serving: 1Whoopie Pie | Calories: 282kcal | Carbohydrates: 40g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 188mg | Potassium: 72mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2420IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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