Hey there, friends! I’m beyond thrilled to share one of my all-time fall favorites with y’all today: Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
There’s just something magical about these little sandwich cookies that scream cozy autumn vibes, and I’ve been whipping them up every October for years now. I still remember the first time I made Pumpkin Whoopie Pies with Maple Cream Cheese Frosting—my kitchen smelled like a pumpkin patch mixed with a sugar shack, and my family couldn’t stop sneaking bites!
Honestly, I discovered this recipe by accident while experimenting with leftover pumpkin puree after a pie-making spree. I thought, why not turn this into something handheld and decadent? And let me tell ya, these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting became an instant hit—my kids beg for them every fall!
So, if you’re craving a sweet treat that’s equal parts nostalgic and downright delicious, stick with me. I’ve got all the tips and tricks to help you nail these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting right in your own kitchen. Let’s dive in!
Why You’ll Love This Recipe
I’ve found that Pumpkin Whoopie Pies with Maple Cream Cheese Frosting are the perfect blend of soft, cakey goodness and rich, tangy frosting that just melts in your mouth. They’re not overly complicated to make, which is a huge win in my busy kitchen, and the flavors—oh my goodness, they’re like a warm hug on a crisp fall day! I mean, who doesn’t love pumpkin spice paired with a sweet maple kick?
Plus, in my experience, these little treats are crowd-pleasers every single time. Whether I’m baking them for a family gathering or a school bake sale, folks can’t resist grabbing seconds (or thirds!). So, if you’re looking for a dessert that’s sure to impress, Pumpkin Whoopie Pies with Maple Cream Cheese Frosting are where it’s at.
Ingredients List
Let’s talk ingredients for Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, because getting this part right sets you up for success. I’ve tweaked this list over the years to get that perfect balance of flavor and texture, and I’m super picky about a few things. I usually buy organic pumpkin puree because I think it tastes fresher, but hey, any canned puree works in a pinch!
For the Pumpkin Whoopie Pies
- 1 3/4 cups (220g) all-purpose flour, spooned and leveled for accuracy
- 1 teaspoon baking powder, to give that perfect rise
- 1/2 teaspoon baking soda, for a little extra lift
- 1 tablespoon pumpkin pie spice, because fall flavors are everything
- 1/2 teaspoon salt, to balance the sweetness
- 1/2 cup (115g) unsalted butter, softened to room temp for easy mixing
- 1 cup (200g) brown sugar, packed tight for a hint of molasses depth
- 1 large egg, at room temperature for better incorporation
- 1 cup (240g) pumpkin puree, not pumpkin pie filling, please!
- 1 teaspoon vanilla extract, for that warm, cozy note
For the Maple Cream Cheese Frosting
- 8 oz (226g) cream cheese, softened for smooth blending
- 1/4 cup (57g) unsalted butter, softened to avoid lumps
- 2 cups (240g) powdered sugar, sifted to prevent graininess
- 2 tablespoons (30ml) pure maple syrup, the real stuff for authentic flavor
- 1 teaspoon vanilla extract, to round out the sweetness
I swear by real maple syrup for the frosting in these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting—it’s a game-changer. And if you’re wondering about the pumpkin puree, make sure it’s pure and not the pre-spiced pie mix, or you’ll throw off the balance. Trust me, I’ve learned that the hard way!
Variations
I love how versatile Pumpkin Whoopie Pies with Maple Cream Cheese Frosting can be, and over the years, I’ve played around with a bunch of tweaks to keep things fresh. Some of these variations came from happy accidents, others from requests by my picky eaters at home. If you’re feeling adventurous, give one of these spins on Pumpkin Whoopie Pies with Maple Cream Cheese Frosting a whirl!
- Chocolate Chip Delight: Fold in 1/2 cup of mini chocolate chips into the batter for a sweet, melty surprise in every bite.
- Spiced-Up Kick: Add 1/4 teaspoon of cayenne to the batter if you’re craving a little heat with your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
- Nutty Crunch: Mix 1/3 cup chopped pecans or walnuts into the batter for some texture—my husband loves this one!
- Cinnamon Roll Twist: Swirl a teaspoon of cinnamon sugar into the frosting for an extra cozy vibe.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking mix; I’ve tried this once and it worked surprisingly well.
- Boozy Maple: Add a splash (1 teaspoon) of bourbon to the frosting for an adult-only version—perfect for holiday parties!
- Caramel Drizzle: Drizzle a bit of store-bought caramel sauce over the assembled pies for an indulgent touch.
I’ve gotta say, my kids always ask for the chocolate chip version of Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, while I’m partial to the nutty crunch. What variation are you gonna try first? There’s no wrong answer here, folks!
Servings and Timing
Let’s break down the nitty-gritty of making Pumpkin Whoopie Pies with Maple Cream Cheese Frosting so you can plan accordingly. In my experience, the timing is pretty straightforward, but it does depend on how fast you scoop and assemble. Here’s what I’ve clocked in my kitchen for these delightful Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: About 45 minutes, including cooling
- Servings: 12-14 whoopie pies, depending on size
Step-by-Step Instructions
Alright, let’s get into the fun part—making these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting! I’ve baked these so many times I could probably do it blindfolded (kidding, don’t try that!). I’m gonna walk you through every step with my little tricks to make sure yours turn out just as yummy.
Step 1: Preheat and Prep
First things first, crank your oven to 350°F (175°C) and line a baking sheet with parchment paper. I’ve skipped the parchment before and regretted it—those pies stick like glue otherwise! Whisk together your flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl, then set it aside.
Step 2: Mix the Wet Ingredients
Grab a big bowl and beat the softened butter and brown sugar with a hand mixer until it’s fluffy—takes about 2 minutes. Add the egg, pumpkin puree, and vanilla, mixing until everything’s smooth. I always scrape down the sides with a spatula to make sure nothing’s hiding.
Step 3: Combine and Scoop
Slowly mix the dry ingredients into the wet, stirring just until combined—don’t overdo it or your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting will get tough. Using a small cookie scoop (my secret weapon!), drop rounded tablespoons of batter onto your baking sheet, spacing them about 2 inches apart. Pop ‘em in the oven for 12-15 minutes until they spring back when touched.
Step 4: Whip Up the Frosting
While the pies cool completely (patience, y’all!), beat the cream cheese and butter until creamy. Add powdered sugar, maple syrup, and vanilla, mixing until it’s silky smooth. This frosting for Pumpkin Whoopie Pies with Maple Cream Cheese Frosting is everything, trust me!
Step 5: Assemble the Pies
Once cooled, spread or pipe a generous dollop of frosting on the flat side of half the cookies. Sandwich them with another cookie, and voilà, you’ve got Pumpkin Whoopie Pies with Maple Cream Cheese Frosting ready to devour! I like piping the frosting for a neater look, but a spoon works just fine.
Step 6: Chill or Serve
I usually chill my Pumpkin Whoopie Pies with Maple Cream Cheese Frosting for about 30 minutes to let the flavors meld, but if you can’t wait, dig right in. They’re just as good either way, promise!
Nutritional Information
I’m no dietitian, but I always like to give a heads-up on what’s in my recipes like these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting. They’re definitely a treat, not a health food, but everything in moderation, right? Here’s the rough breakdown per serving for Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
- Calories: 320 per pie
- Fat: 16g
- Protein: 3g
- Carbohydrates: 42g
- Sodium: 180mg
Healthier Alternatives
If you’re looking to lighten up these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, I’ve got some swaps I’ve tried that don’t skimp on flavor. When I’m watching my sugar intake, I tweak things a bit, and they still turn out delish. Check out these options for a guilt-free take on Pumpkin Whoopie Pies with Maple Cream Cheese Frosting!
- Sugar Substitute: Replace half the brown sugar with a stevia blend or coconut sugar for a lower glycemic index.
- Lower Fat Frosting: Use reduced-fat cream cheese in the frosting; it’s still creamy, just a tad lighter.
- Whole Wheat Swap: Sub half the all-purpose flour with whole wheat flour for a fiber boost—I’ve done this and it adds a nutty depth.
- Less Butter: Cut the butter in the pies by a quarter and add a bit more pumpkin puree for moisture in your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
Serving Suggestions
I’ve served Pumpkin Whoopie Pies with Maple Cream Cheese Frosting in all kinds of ways, and they never disappoint. Whether it’s a casual snack or a fancy dessert, here are my go-to ideas. Honestly, at my last fall get-together, these stole the show with these pairings for Pumpkin Whoopie Pies with Maple Cream Cheese Frosting!
- With Hot Cider: Pair with a mug of warm apple cider for the ultimate autumn experience.
- As a Party Treat: Stack them on a cute tiered stand for a dessert table centerpiece.
- With Ice Cream: Add a small scoop of vanilla ice cream on the side for extra indulgence.
- For Brunch: Serve alongside a pumpkin spice latte—trust me, it’s heavenly with Pumpkin Whoopie Pies with Maple Cream Cheese Frosting!
Common Mistakes to Avoid
I’ve botched my fair share of batches of Pumpkin Whoopie Pies with Maple Cream Cheese Frosting over the years, so let me save you the headache with some pitfalls to dodge. I learned the hard way on a few of these, so trust me on this! Keep these in mind when baking your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
- Overbaking: Pull them out when they’re just set; they firm up as they cool, or you’ll get dry pies.
- Too Much Batter: Don’t make the scoops too big, or they won’t sandwich well—I’ve made giant, messy ones before!
- Soft Frosting Woes: Make sure your cream cheese and butter aren’t too warm, or the frosting will be runny.
- Skipping Cooling: Don’t frost hot pies; the frosting will melt right off your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
Storing Tips
I’ve found that Pumpkin Whoopie Pies with Maple Cream Cheese Frosting keep surprisingly well if you store ‘em right. In my experience, they’re best enjoyed within a few days, but you’ve got options. Here’s how to keep your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting fresh.
- Refrigerator: Store in an airtight container for up to 5 days; the frosting holds up great.
- Freezer: Freeze assembled pies for up to 2 months, wrapped individually in plastic wrap.
Frequently Asked Questions
I get a ton of questions about Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, so I’ve rounded up the most common ones. Let’s tackle ‘em!
Can I make these ahead of time?
Absolutely, you can! Bake the pies a day or two ahead and store them unfrosted at room temp. Frost them the day you’re serving for the freshest taste in your Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
Can I use homemade pumpkin puree?
Yup, I’ve done it plenty of times. Just make sure it’s well-drained to avoid extra moisture messing with the texture.
What if I don’t have pumpkin pie spice?
No worries! Mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves and ginger—it’s close enough.
Can I pipe the batter instead of scooping?
Sure thing, I’ve tried it. Use a piping bag for more uniform shapes, but a scoop is faster in my opinion.
How do I keep the pies from sticking?
Parchment paper is your best friend here. Or a silicone mat—either works like a charm.
Can I make mini whoopie pies?
You bet! Just use a smaller scoop and reduce baking time by a couple of minutes for bite-sized treats.
Is there a substitute for maple syrup?
If you’re out, honey works okay, but it won’t have that distinct maple vibe in Pumpkin Whoopie Pies with Maple Cream Cheese Frosting.
How do I know when they’re done baking?
They should spring back lightly when touched. If they feel too soft, give ‘em another minute or two.
Conclusion
Well, there you have it, folks—everything you need to whip up some drool-worthy Pumpkin Whoopie Pies with Maple Cream Cheese Frosting! I’m so excited for you to try this recipe and bring a little fall magic into your kitchen. If you’ve got stories or tweaks of your own for Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, drop ‘em in the comments—I’d love to hear! Happy baking, friends!
Conclusion
I hope you enjoyed this recipe for Pumpkin Whoopie Pies with Maple Cream Cheese Frosting! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.
Happy cooking!
