Description
Soft pumpkin spice cakes filled with smooth maple cream cheese frosting create a rich handheld fall dessert that is perfect for parties, Thanksgiving, bake sales, and cozy autumn gatherings.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup vegetable oil
- 3 cups chilled canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 1/2 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Sprinkles or jimmies for garnish, optional
Instructions
- Move the oven racks to the middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, salt, baking soda, baking powder, and pumpkin pie spice together in a large bowl.
- In a separate large bowl, whisk the granulated sugar, dark brown sugar, and vegetable oil until combined.
- Add the pumpkin puree and whisk until smooth. Add the eggs and vanilla, then whisk until fully blended.
- Sprinkle the dry mixture over the pumpkin mixture. Whisk gently until combined and no flour streaks remain.
- Use a 1 1/2 to 2 tablespoon cookie scoop to portion the batter onto the prepared baking sheets, spacing the portions about 1 inch apart.
- Bake one sheet at a time for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cakes on the baking sheet for 10 minutes, then transfer them to wire racks. Repeat with the remaining batter and cool completely.
- Beat the softened butter at medium-high speed until smooth and free of lumps.
- Add the cream cheese and beat briefly until combined.
- Add the confectioners’ sugar, maple syrup, and vanilla. Mix until smooth, but do not overbeat. Chill the filling for 30 minutes if it looks too loose.
- Turn half of the cooled pumpkin cakes flat side up. Pipe the maple cream cheese filling onto each cake.
- Place a second cake flat side down over each filled cake. Press lightly until the frosting reaches the edges.
- Roll or sprinkle the exposed filling with sprinkles or jimmies, if desired.
- Refrigerate the assembled whoopie pies for at least 1 hour before serving.
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Measure the flour with the spoon-and-level method for soft, tender cakes.
- Cool every pumpkin cake completely before adding the cream cheese filling.
- Store the assembled whoopie pies in an airtight container in the refrigerator for 3 to 4 days.
- Wrap each pie individually and freeze in a sealed container for up to 2 months.
- Thaw frozen pies overnight in the refrigerator or at room temperature for about 1 hour while still wrapped.
- For make-ahead preparation, freeze the unfilled cakes and add fresh filling after thawing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 344
- Sugar: 31
- Sodium: 214
- Fat: 17
- Saturated Fat: 6
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 1
- Protein: 3
- Cholesterol: 36