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Home » Pumpkin Recipes » Pumpkin Spice Whoopie Pies Recipe

Pumpkin Spice Whoopie Pies Recipe

Published: Oct 17, 2018 · Modified: Aug 30, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Pumpkin Spice Whoopie Pie recipe with Maple Pumpkin Spice Buttercream frosting filling on a fall leaf serving plate

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.

Teal blue fall leaf shaped serving platter with 3 pumpkin spice whoopie pies

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.

Fall inspired maple leaf serving plates with holiday Pumpkin Spice Whoopie Pies

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.

Pumpkin Spice Whoopie Pies

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 â…“ 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.

Homemade Pumpkin Whoopie Pies on a Fall serving platter

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

Mini Pumpkin Spice Whoopie Pies on a maple leaf platter.

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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Prep Time 2 hours hrs
Cook Time 12 minutes mins
Total Time 2 hours hrs 12 minutes mins
Course Dessert
Cuisine American
Share by Text
Servings 30 pies
Calories 282 kcal

Ingredients  

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 â…“ 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 PieCalories: 282kcalCarbohydrates: 40gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 188mgPotassium: 72mgFiber: 1gSugar: 29gVitamin A: 2420IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Jenny

    October 23, 2018 at 4:49 am

    These whoopie pies look delicious. Whoopie pies are so popular. Thanks for sharing at Merry Monday

    Reply
    • Arlene Mobley

      October 29, 2018 at 11:23 pm

      5 stars
      Jenny

      You're welcome. They are delicious and fun to eat.

      Reply
  2. Ann

    October 22, 2018 at 7:02 pm

    These look so good! I wanted to try some pumpkin spice baking and will be pinning this to try! And I will definitely have to try the chocolate peppermint whoopie pies, too!! Yum!

    Reply
    • Arlene Mobley

      October 29, 2018 at 11:26 pm

      5 stars
      Ann

      Thank you. The moist pumpkin whoopie pie cake and the filling are delicious. I hope you have a chance to try the recipe.

      Reply
  3. Katherines Corner

    October 17, 2018 at 6:25 pm

    5 stars
    pinned this yumminess. I invite you to share at my blog party tomorrow Hugs!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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