Mini Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

What has a creamy, deliciously sweet frosting and is sandwiched between two cake like cookies? You guessed it… Whoopie Pies!

Remember when I said I’m on this fall kick (ok, more like fall obsession)? Well, when I saw the pumpkin filling at the grocery store I just knew I had to buy it. Not a single thought as to “hmmm, what will I make with this?” I knew I’d come up with something, I just didn’t know the what.

Mini Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

Later on that day, I had my “ah-hah” moment. I decided I was going to make pumpkin whoopie pies with a maple cream cheese filling. Now, if that doesn’t sound tasty, I don’t know what does! I’ve never made these before so I scoured the Internet for some recipes. I came across one recipe from Joy of Baking that caught my eye and I can attest that after trying out this recipe (I only used the cake part of the recipe not the frosting) it is a winner. The cake has a not too sweet, rich pumpkin flavor with that hint of spice. Oh, did I mention these were so simple to make? I swear, people will think you’re a culinary genius when you whip out your latest batch of whoopie pies at your next get together. Let’s get started…

Mini Pumpkin Whoopie Pies


  • 3 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbl. ground cinnamon
  • 1 ½ tsp. ground ginger
  • 1 tsp. ground cloves
  • ½ tsp. salt
  • 1 cup unsalted butter (room temp.)
  • 2 cups light brown sugar
  • 2 large eggs (room temp.)
  • 1 tsp. vanilla extract
  • 1- 15 ounce can pumpkin puree

These were as fun to make as they were to eat!


  • Preheat oven to 350 degrees
  • In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  • With electric mixer, cream brown sugar and butter until fluffy. Incorporate eggs, one at time, mixing well after each addition. Finally, beat in vanilla and pumpkin puree.
  • Beat in the flour mixture, just until incorporated
  • Grease baking sheet and I found it’s easier to use a pastry bag that’s been filled with the pumpkin batter (cut the tip off) or a Ziploc bag (cut corner off) to squeeze batter onto baking sheet. This will make the whoopie pies more uniform. Just to note, I made mini whoopie pies so my cakes were bite sized as opposed to a regular sized. I think these are cuter, and you can make more!
  • Bake for 10-12 minutes or until the tops are springy to the touch
  • Place on wire rack to cool

Related posts: