Maple Pumpkin Whoopie Pies

Introduction

Soft, cakey, and warmly spiced, Maple Pumpkin Whoopie Pies are the kind of treat that feels like autumn wrapped in a hug. Each bite delivers tender pumpkin cakes with cozy cinnamon notes, balanced by a smooth maple cream filling that melts on your tongue. What makes Maple Pumpkin Whoopie Pies truly special is the contrast between fluffy texture and rich sweetness, all without complicated steps. These nostalgic handheld desserts feel bakery-worthy yet approachable at home. You’ll learn how to achieve perfect cake domes, whip a stable maple filling, and assemble whoopie pies that look as good as they taste.

Why You’ll Love This Recipe

There’s a lot to adore about Maple Pumpkin Whoopie Pies, starting with their irresistible texture. The pumpkin cakes bake up soft and pillowy, almost like mini spice cakes, while the maple filling adds a creamy, slightly caramelized sweetness. This recipe strikes the ideal balance between indulgent and comforting, making it perfect for fall gatherings, holidays, or weekend baking. You don’t need fancy equipment or advanced skills, just simple bowls and a mixer. The flavors feel nostalgic yet elevated, similar to classic pumpkin whoopie pies but with a maple-forward twist. Plus, they store well, travel easily, and please both kids and adults, which makes them a reliable crowd-pleaser for bake sales or dessert tables.

Ingredients

To make these Maple Pumpkin Whoopie Pies, you’ll need pantry staples and a few seasonal highlights. For the pumpkin cakes, use 1 3/4 cups (220 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. You’ll also need 1/2 teaspoon salt, 1/2 cup (120 ml) vegetable oil, 1 cup (200 g) granulated sugar, 1 cup (240 g) pumpkin purée, 1 large egg, and 1 teaspoon vanilla extract. For the filling, gather 3/4 cup (170 g) unsalted butter, softened, 2 1/2 cups (300 g) powdered sugar, 3 tablespoons pure maple syrup, and 1 teaspoon vanilla extract.

Pro Tips

The first key to perfect Maple Pumpkin Whoopie Pies is pumpkin purée choice. Always use pure pumpkin, not pumpkin pie filling, to control sweetness and spice. Second, don’t overmix the batter. Stir just until the flour disappears to keep the cakes tender and fluffy. Overmixing leads to dense results. Third, let the cakes cool completely before filling. Warm cakes will melt the maple cream, causing sliding and mess. For extra polish, use a cookie scoop for uniform sizes, which helps each whoopie pie sandwich evenly and look bakery-perfect.

Instructions

Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and encourages even browning.

Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. This step ensures the spices distribute evenly through the batter.

Step 3
In a large bowl, whisk oil and granulated sugar until smooth. Add pumpkin purée, egg, and vanilla extract, mixing until the batter looks glossy and cohesive.

Step 4
Gently fold the dry ingredients into the wet mixture. Stir slowly and stop as soon as no dry streaks remain. The batter should be thick but spoonable.

Step 5
Using a cookie scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.

Step 6
Bake for 10–12 minutes, or until the tops spring back lightly when touched. Avoid overbaking to keep the cakes soft.

Step 7
Let the cakes cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 8
To make the filling, beat softened butter in a bowl until creamy and pale. Gradually add powdered sugar, mixing until fluffy.

Step 9
Pour in maple syrup and vanilla extract, then beat until smooth and spreadable. Adjust sweetness with extra powdered sugar if needed.

Step 10
Spread or pipe filling onto the flat side of half the cakes. Top with remaining cakes to form sandwiches, pressing gently.

Variations

For a classic twist, turn these into traditional pumpkin whoopie pies by swapping maple syrup for cream cheese in the filling. If you prefer extra warmth, add a pinch of cloves or allspice to the batter. For a dairy-free version, use plant-based butter and a maple-sweetened vegan filling. You can also transform the flavor profile into a maple cream dessert sandwich by adding chopped toasted pecans to the filling for crunch. Each variation keeps the soft cake texture while offering a new flavor experience.

Storage and Serving

Store Maple Pumpkin Whoopie Pies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture. For longer storage, freeze unfilled cakes for up to 2 months, then fill before serving. These treats shine on dessert platters, pair beautifully with hot coffee or chai, and make thoughtful homemade gifts when wrapped individually. They’re also perfect as a make-ahead dessert for holiday meals.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s well-puréed and not watery.

Why are my cakes flat?
This usually means the leavening agents were expired or the batter was overmixed.

Can I make the filling ahead of time?
Yes, store it refrigerated for up to 3 days and rewhip before using.

Do these travel well?
Absolutely. Chill them first so the filling stays firm during transport.

Can I reduce the sugar?
You can slightly reduce sugar, but it may affect texture and sweetness balance.

Conclusion

This Maple Pumpkin Whoopie Pies is comfort food at its finest — soft pumpkin cakes paired with creamy maple filling that feels cozy and indulgent. It’s the kind of dish that brings warmth to fall afternoons, elevates holiday dessert tables, and makes simple moments feel special.