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–+ servings
Six pumpkin whoopie pies placed in a brown parchment paper lined metal baking tin with mini orange and white pumpkins placed around it on a white background.
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5 from 1 vote

Pumpkin Whoopie Pies

Satisfy your fall sweet tooth with this small batch of Pumpkin Whoopie Pies! With incredibly soft and flavorful pumpkin cakes sandwiched together with a maple cream cheese frosting, they will be a big time favorite for sure!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 7 servings
Author: Jennifer

Ingredients

Pumpkin Whoopie Pies

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/8 tsp Salt
  • 1 cup Vegetable Shortening room temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg room temperature
  • 1 cup Canned Pumpkin Puree
  • 1 tsp Vanilla Extract

Maple Cream Cheese Frosting

  • 4 oz Cream Cheese, room temperature
  • 2 tbsp Unsalted Butter, room temperature
  • 1 tsp Vanilla Extract
  • 1/4 cup Maple Syrup
  • 2 1/2 cups Sifted Powdered Sugar
US Customary - Metric

Instructions

Pumpkin Whoopie Pies

  • Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 350ºF.
  • Line 2 baking sheets with parchment paper or silicone mats and set to the side.
  • In a medium-size mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set to the side.
    2 cups All-Purpose Flour, 1 tsp Baking Soda, 1 tsp Baking Powder, 1 tsp Cinnamon, 1/8 tsp Salt
  • Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable shortening and granulated sugar on medium-high speed until light and fluffy.
    1 cup Vegetable Shortening , 1 cup Granulated Sugar
  • Add in the egg, canned pumpkin puree, and vanilla extract and mix until completely blended. Scrape down the sides of the bowl as needed.
    1 Large Egg, 1 cup Canned Pumpkin Puree, 1 tsp Vanilla Extract
  • Switch the mixer speed to low, gradually adding the dry ingredients until the cookie dough is just combined.
  • Using a 3.4 tablespoon-sized cookie scoop, place the dough roughly 2 inches apart on the baking sheet. Bake for 15-18 minutes at 350ºF. Each pumpkin cake should have a nice golden brown edge to it.
  • Remove from oven and allow cakes to cool on baking sheet for about 5-10 minutes before transferring them to a wire cooling rack. Cakes should be completely cooled before frosting.

Maple Cream Cheese Frosting

  • Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter on medium-high speed until smooth and well blended. Add in the vanilla extract and maple syrup. Continue to mix until fully combined.
    4 oz Cream Cheese, room temperature, 2 tbsp Unsalted Butter, room temperature, 1 tsp Vanilla Extract, 1/4 cup Maple Syrup
  • Switch the mixer speed to low gradually adding in the sifted powdered sugar until it's well blended. Scrape down the sides of the bowl as needed.
    2 1/2 cups Sifted Powdered Sugar
  • Using the Wilton 8B piping tip, pipe a circle of frosting onto the bottom of one whoopie pie cake. Place another cake on top to sandwich it together. I start the piping tip in the center of the whoopie pie cake and move outward in a spiral shape.
  • Place frosted whoopie pies in an airtight container in the refrigerator with a sheet of wax paper in between to keep them from sticking together. You can also tightly wrap each whoopie pie with plastic wrap, then place in a sealed container, and store in the freezer for up to 3 months.

Video

Notes

Nutrition

Calories: 807kcal | Carbohydrates: 111g | Protein: 6g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 4g | Cholesterol: 48mg | Sodium: 325mg | Potassium: 172mg | Fiber: 2g | Sugar: 79g | Vitamin A: 5799IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg