Pumpkin Whoopie Pies with Maple Frosting

pumpkin whoopie pies with maple frosting

I’m from the Midwest, and now live in the Pacific Northwest, so I didn’t hear about these Northeast treats until just a couple years ago. AND I’M SO GLAD I DID. These pumpkin whoopie pies are insanely delicious. Not quite a cake, not quite a cookie; it’s more like the best of both. There is no shortage of pumpkin flavor in this recipe, which is only amped up by the cinnamon, ginger, nutmeg, and allspice. And that frosting! Creamy, maple frosting sandwiched between 2 pumpkin pillows makes this the perfect seasonal hand held snack that you won’t be able to put down.

My husbands only critique was that I should have made more.

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Sift all your dry ingredients- flour, baking soda, baking powder (we want these whoopies to RISE!), salt, cinnamon, ginger, allspice, and nutmeg, into a large mixing bowl. Whisk to combine and set aside.

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Cream the room temperature butter and brown sugar together in an electric mixing bowl fitted with the paddle attachment over low speed until combined.

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Add in the pumpkin, egg, and vanilla. Beat on low speed until everything is incorporated.

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Slowly add in your dry ingredients, a bit at a time, and mix on low until just combined. Scrape down the sides of the bowl as needed.

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I have a shallow cupcake/ whoopie pie pan that my mother in law gave to me, so I scooped the dough out into that. If you don’t have something similar on hand, just line 2 baking sheets with parchment paper. Using a small ice cream scoop or 2 tablespoon scoop, drop spoonfuls of batter onto prepared sheets, leaving them about 2 inches apart. If you want them to have a polished, perfectly rounded look, you can gently roll the drops of batter into balls between floured hands. The less they are handled, however, the better. Bake for 15 minutes on a wrack in the center of the oven at 350. Let them sit in the pan for 5 minutes before transferring to a wire wrack to cool.

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While the whoopie pies are cooling, prepare your maple frosting. Start by creaming a stick of room temperature butter in an electric mixer on low speed. Gradually add in the powdered sugar, 1/2 cup at a time, until incorporated. Add the milk and maple syrup and beat on medium speed for 3-4 minutes, scraping down the sides of the bowl as needed. This frosting is lick-the-spoon good in every way imaginable.

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Once thick and creamy, frost the flat side of half of your whoopie pies. Use a spoon or knife, or a pastry bag if you want a more polished look. Be generous with your frosting. If your treat is flat or thinly filled, I’m sorry to say that is not a proper whoopie pie. Top with the remaining halves and enjoy.

It’s best to eat these within a few days, as they can be challenging to store. They tend to stick to each other when stacked, so if you need to store them for a few days, try and find a shallow, wide container in which they can lie flat. If you do need to stack them, no big deal, just be sure to place waxed paper between the layers to avoid sticking. You can also wrap whoopies individually in plastic wrap. Store for up to 3 days in an airtight container at room temperature.

If you are planning on freezing the pies, transfer them to a cookie sheet, and freeze for 1 hour until they are solid. Once solid, you can wrap them individually in plastic wrap, then into a large freezer bag. Freeze for 30-45 days.

Pumpkin Whoopie Pies with Maple Frosting
Creamy, maple frosting sandwiched between 2 pumpkin whoopie pies makes this the perfect hand held snack that you won't be able to put down.
Servings
12 whole pies
Servings
12 whole pies
Pumpkin Whoopie Pies with Maple Frosting
Creamy, maple frosting sandwiched between 2 pumpkin whoopie pies makes this the perfect hand held snack that you won't be able to put down.
Servings
12 whole pies
Servings
12 whole pies
Ingredients
Pumpkin Whoopie Pies
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1 1/2 tsp ginger
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 cup brown sugar lightly packed
  • 1/2 cup butter unsalted, room temperature
  • 1 1/2 cups pumpkin packed
  • 1 egg room temperature
  • 2 tsp vanilla
Maple Frosting
  • 1/2 cup butter unsalted, room temperature
  • 2 cups powdered sugar
  • 1 tbsp milk
  • 3 tbsp maple syrup
Instructions
  1. Position a wrack in the center of the oven and preheat to 350. If using a shallow cupcake tray, lightly spray with non stick cooking spray. Otherwise, line 2 baking sheets with parchment paper. Set aside.
  2. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg into a large bowl and whisk to combine.
  3. In a bowl of an electric mixer fitted with the paddle attachment, cream together room temperature butter and brown sugar on low speed until combined.
  4. Add in the pumpkin, egg, and vanilla, and beat on low speed until well mixed.
  5. Add in the flour mixture a bit at a time, over low speed until just incorporated. Scrape down the sides of the bowl as needed.
  6. Using a small ice cream scoop or 2 tablespoon scoop, drop spoonfuls of the batter onto prepared baking sheets, leaving them about 2 inches apart.
  7. Bake 1 sheet at a time for 15 minutes, or until the cakes begin to crack and are form to the touch. Remove from oven and let sit on pan for 5 minutes before removing to cool on wire wracks.
  8. While whoopie pies are cooling, prepare your frosting. In the bowl of an electric mixer, cream 1/2 cup of butter on low speed.
  9. Gradually add in powdered sugar, about 1/2 cup at a time, until incorporated.
  10. Add the milk and maple syrup and beat on medium speed for 3-4 minutes, scraping down the sides of the bowl as needed.
  11. Frost half the whoopie pies with the maple frosting using a pastry bag, spoon, or spatula. Top with the remaining pies.
Recipe Notes

Store whoopie pies in an airtight container at room temperature for up to 3 days. If wrapped individually, they can be frozen for up to 1 month.

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