Pumpkin Whoopie Pies, made with super soft homemade pumpkin cookies and maple cream cheese filling, are the perfect fall two-bite dessert!
Pumpkin Whoopie Pies are the perfect fall cookie. You can make them with homemade or canned pureed pumpkin. I love to bake these with applesauce because it cuts down on the oil and makes them extra soft. And what's not to love about two cookies held together with a scratch made maple cream cheese frosting? Nothing, that's what! Let's not forget all of that fragrant pumpkin pie spice either.
Pumpkin Whoopie Pies are also a no-fail recipe. That means I've made them many times and they've always turned out perfectly. I can't say that about a lot of recipes, so I'm confident when I give these my no-fail stamp of approval. Do you have a favorite pumpkin recipe? It seems like the possibilities are endless and I dedicate a good three months out of the year to making sweet and savory breakfast, lunch, dinner, and dessert pumpkin recipes!
Here are some fun variations:
- Since they turn out so fluffy, you can flatten the scoops of dough to make the cookies more sandwich-like
- Alternatively, you can flatten only half the cookies and use those for the bottoms while allowing the top of the sandwich to remain fluffy and round
- Instead of making sandwiches, you can frost the tops of single cookies
- I highly advise using the frosting, but if you want to omit, the cookies would be outstanding with a dusting of cinnamon and powdered sugar
- You can also add some crushed walnuts or pecans to the batter for some crunch
Kitchen tools used to make my ultra soft Pumpkin Whoopie Pies:
Baking Sheet - I've been using this one for years. I love that it's made in the USA, the sides are high enough to keep anything from spilling over, and it's warp resistant.
Silpat Silicone Baking Mat - Any time I bake cookies, I always use my Silpat. Turn ANY pan into a non-stick surface and save time cleaning up!
Cookie Scoop - I recommend the 3-pack because you just never know how big your craving is gonna be!
Silicone spatula: Any time you’re working with a batter, you’ll need a good quality scraper. These are the ones I use because they do the job right and don’t leave a nasty silicone taste when I like the batter off at the end!
Flexible Measuring Cups - My sister and I first found these at a cooking class and we thought they were just the best invention. Any time you are measuring and/or pouring liquid, these are simply the best to have on hand. They make a great gift for your favorite cook, too!
Pumpkin Whoopie Pies
- 1 cup brown sugar (packed)
- ½ cup vegetable oil
- ½ cup applesauce
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 1 egg (beaten)
- 1 ½ cups all-purpose flour
- 4 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups maple cream cheese frosting
- Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.
- In a large bowl, combine brown sugar, oil, applesauce, vanilla, and pumpkin. Mix in the egg and stir well to combine. Add the remaining ingredients and stir just until completely mixed.
- Drop dough by heaping teaspoons onto the prepared baking sheets. This works best with a small cookie scoop. Bake in preheated oven for 10 to 12 minutes. Allow cookies to cool on pan for 5 minutes before transferring to a cooling rack to cool completely.
- To assemble the whoopie pie sandwiches, make maple cream cheese frosting and spread in between two cookies.