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Pumpkin Whoopie Pies - poet in the pantry

Pumpkin Whoopie Pies

adapted from Annie's Eats
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Cookie
Servings 24


Maple Cream Cheese Filling

  • ½ cup 8 Tablespoons unsalted butter, softened
  • 8 ounces full-fat cream cheese softened
  • 4 cups confectioner's sugar sifted
  • 2 Tablespoons Grade B pure maple syrup
  • 1 vanilla bean split and scraped

Pumpkin Cookies/Cakes

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 Tablespoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup coconut oil
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar lightly packed
  • 2 large cage free eggs
  • 1 teaspoon vanilla bean paste
  • 2 15- ounce cans pumpkin puree not pumpkin pie filling


Maple Cream Cheese Filling

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese, beating for a couple minutes to mix them together.
  • Add the powdered sugar, maple syrup, and vanilla bean caviar and slowly turn on the mixer, working your way up to medium speed.
  • Beat for 2-3 minutes or until smooth (if you don't sift your confectioner's sugar, the filling will be lumpy like mine; proceed at your own risk).
  • Transfer to a covered container and chill in the refrigerator until ready to use.

Pumpkin Cookies/Cakes

  • Preheat oven to 350 degrees Fahrenheit. Get out 2 rimmed baking sheets and set aside.
  • In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and butter, mixing for 2-3 minutes to blend together.
  • Cream the sugars into the butter/coconut oil mixture, beating until light and fluffy (3-4 minutes).
  • Beat in the eggs one at a time, incorporating the first fully before adding the second.
  • Stir in the vanilla bean paste.
  • Add the flour mixture and pumpkin puree, mixing slowly until incorporated. Scrape the sides, stir a few more rounds, and then remove from the mixer.
  • Portion out with a #40 cookie scoop onto the baking sheets. They will not spread a lot, so you can bake 12 at a time.
  • Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
  • Let sit on pan for 2 minutes before removing to wire racks to cool completely.


  • Once the cookie/cakes are completely cooled, you can transfer the filling to a pastry bag fitted with a circle tip and pipe on the flat side of one cookie, then apply the flat side of another to the top to make little sandwiches.
  • If you're in a hurry, you can spread the filling on the flat side of one cookie with a butter knife, apply the flat side of another cookie, and make your sandwiches that way.
  • Eat within 3 days.


If you'd like smoother tops, you can pipe out the batter instead of scooping it, smoothing the surface of any irregularities with a clean water-moistened finger, or wet the back of a spoon.