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 you can make with your Pumpkin Whoopie Pies:
- 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!
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1 egg, beaten
- 1 1/2 cups all-purpose flour
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 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.