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pumpkin whoopie pie recipe

Mini Pumpkin Whoopie Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Heather Mubarak
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 18 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American


Made with the perfect hint of cozy Fall spices and a sweet maple cream cheese frosting, these mini pumpkin whoopie pies make the cutest bite-size dessert. Chock full of delicious pumpkin flavor, they’re easy to make and fun to eat!


Units Scale

Whoopie Pies

  • 3 cups (390 g)all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon all-spice
  • 1/2 teaspoon ground nutmeg
  • 2 cups (400 g) dark brown sugar, firmly packed
  • 1 cup canola oil
  • 1 15ounce can pumpkin puree, chilled (do not use pumpkin pie filling)
  • 1 1/2 teaspoons vanilla
  • 2 large eggs, room temperature

Maple Cream Cheese Filling

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 4 tablespoons cream cheese, room temperature
  • 2 1/3 cups confectioner’s sugar, sifted
  • 23 tablespoons pure maple syrup
  • 12 tablespoon heavy cream or whole milk
  • 1/2 teaspoon vanilla extract
  • pinch of salt




Whoopie Pies

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper, or alternatively, place a silicone baking mat with a macaron template on each cookie sheet. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices. Sift together into another bowl and then sift once more. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, mix together the oil and brown sugar on medium speed until well combined.
  4. Add the pumpkin and vanilla and mix on medium low until well incorporated.
  5. Add eggs, one at a time, mixing on medium low. Scrape down the bowl after each addition.
  6. Add the sifted dry ingredients to the bowl with the wet ingredients and mix on low speed until incorporated. When a few streaks of flour remain, remove the bowl from the mixer and use a large spatula to fold together the batter with just one or two more turns of the bowl. Do not over mix.
  7. Spoon the batter into a large piping bag fitted with a large round tip. Or alternately, transfer the batter into a large plastic bag and snip off the corner of the bag to pipe the batter.
  8. Pipe the batter into 1 1/2 inch rounds on the parchment paper lined cookie sheets or use the macaron template as a guide. The batter will not spread much while baking but leave an inch between each whoopie pie.
  9. Bake the whoopie pies for 8 to 9 minutes. Once fully baked, the pies should spring back when touched and a toothpick inserted in the center should come out clean. Do not over bake.
  10. Remove the pan from the oven and place on a cooling rack for 10 minutes. Carefully remove the whoopie pies from the pan and transfer to a wire rack to cool completely before filling.
  11. To assemble the whoopie pies, place a dollop or swirl of maple cream cheese frosting on the flat side of one pie and then top with the flat side of another whoopie pie. Gently press together to create a sandwich. Place the assembled whoopie pies in the refrigerator for 30 minutes to chill, allowing the frosting to set.

Maple Cream Cheese Frosting

  1. Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium high speed for 2 minutes.
  2. Add the sifted confectioner’s sugar, 1/2 cup at a time, mixing on low speed until incorporated. Once all the sugar has been added, increase the speed to medium high and mix for two minutes until smooth. Scrape down the sides of the bowl as needed.
  3. Add the maple syrup, starting with 2 tablespoons and adding a third tablespoon for more flavor if desired. Mix on medium high speed until incorporated.
  4. Add the heavy whipping cream (or whole milk), vanilla and salt. Mix on medium high speed for one to two minutes or until smooth and creamy.
  5. Place frosting in a large piping bag fitted with a large round tip. If frosting becomes too soft and warm, place it in the refrigerator for 10 to 15 minutes and then resume filling the whoopie pies.




Store whoopie pies tightly covered in the refrigerator for up to 3 days.

May be frozen. Defrost at room temperature before serving.

*Recipe adapted from Matt Lewis’ Baked, as seen on Martha Stewart.