Name: Maple Pumpkin Whoopie Pies
Prep time: 20 min
Cook time: 13 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon pumpkin pie spice; 1 cup canned pumpkin puree; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 2 cups powdered sugar

When autumn rolls around, my kitchen transforms into a haven for all things warm and cozy — and nothing says fall quite like these Maple Pumpkin Whoopie Pies. The soft, spiced pumpkin cakes sandwiched with maple cream cheese filling are exactly the kind of treat that makes you want to cozy up with a blanket and a cup of cider. I make them every year without fail, and each time, they vanish quicker than I can set them on the table.

I love how the flavors of cinnamon, nutmeg, and real pumpkin blend so effortlessly into a soft cookie-like cake. Add to that a creamy, maple-infused filling and you’ve got a nostalgic dessert that feels like a pumpkin patch and a bakery got together and made magic. They’re simple enough for weekday baking, but special enough for fall gatherings or even Thanksgiving dessert tables.

Why You’ll Love These Maple Pumpkin Whoopie Pies

These whoopie pies are irresistibly soft, like little pumpkin cake clouds with a generous swirl of sweet maple filling. The contrast between the spiced pumpkin and the cool, rich cream cheese is what truly makes them shine. They’re easy to make ahead, freezer-friendly, and ideal for fall potlucks, bake sales, or just a personal sweet fix.

Whether you’re a seasoned pumpkin spice lover or just exploring cozy seasonal flavors, these will win you over with their nostalgic, homey charm.

What Kind of Pumpkin Should I Use?

For these whoopie pies, I always reach for canned pumpkin puree — not pumpkin pie filling. Pure pumpkin gives the best texture and flavor without added sugars or spices, allowing you to control the seasoning. If you’re using homemade pumpkin puree, just make sure it’s thick and not watery, or your cakes might come out too soft.

Options for Substitutions

Maple Syrup: If maple syrup isn’t available, you can swap it for honey in the filling, though it will change the flavor slightly.
Cream Cheese: Dairy-free cream cheese works well if you need a vegan option.
Gluten-Free Flour: A 1:1 gluten-free flour blend substitutes well in the pumpkin cake portion.
Pumpkin Pie Spice: Don’t have it? Use a mix of cinnamon, nutmeg, ginger, and cloves instead.

Ingredients for Maple Pumpkin Whoopie Pies

All-Purpose Flour – Provides the structure for the whoopie pie cakes and gives them a soft yet stable texture.
Baking Powder & Baking Soda – These leavening agents help the cakes rise and become fluffy.
Salt – Balances the sweetness and enhances the spices.
Pumpkin Pie Spice – A warm blend of cinnamon, nutmeg, ginger, and cloves adds signature fall flavor.
Canned Pumpkin Puree – The star ingredient, giving moisture, flavor, and that classic orange hue.
Brown Sugar – Adds rich sweetness and a slight molasses depth.
Granulated Sugar – Gives the cakes their light sweetness and helps with texture.
Vegetable Oil – Keeps the cakes incredibly moist and soft.
Eggs – Bind everything together and provide structure.
Vanilla Extract – Enhances all the warm flavors.
Cream Cheese – The base of the maple filling, adding a tangy creaminess.
Unsalted Butter – Adds richness to the filling and helps with spreadability.
Maple Syrup – The defining flavor of the filling, pairing beautifully with pumpkin.
Powdered Sugar – Sweetens and thickens the cream filling.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Set aside.

Step 3: Combine Wet Ingredients

In another large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Beat in the eggs and vanilla extract until the mixture is smooth and fully incorporated.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, or the cakes can become dense.

Step 5: Scoop and Bake

Using a cookie scoop or tablespoon, drop even mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11–13 minutes, or until the tops spring back when lightly touched. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Step 6: Make the Maple Cream Cheese Filling

While the cakes are cooling, beat the cream cheese and butter together until smooth and creamy. Add the maple syrup and vanilla, then gradually mix in the powdered sugar until the filling is fluffy and spreadable.

Step 7: Assemble the Whoopie Pies

Once the cakes are completely cool, spread or pipe a generous amount of the maple filling onto the flat side of one cake. Top with another cake to create a sandwich. Repeat with the remaining cakes.

How Long to Prepare Maple Pumpkin Whoopie Pies

The total time commitment for these whoopie pies is about an hour, but every minute is worth the result. Preparation involves both baking the soft pumpkin cakes and whipping up the creamy maple filling.

Prep Time: The prep itself takes about 20 minutes — mixing the batter, scooping onto trays, and preparing the maple cream cheese filling.

Bake & Cool Time: Baking takes 11–13 minutes per batch, and you’ll need another 15–20 minutes to cool them completely before filling and assembling.

Tips for Perfect Maple Pumpkin Whoopie Pies

Use a cookie scoop for even, perfectly rounded cake halves.
Let the pumpkin cake halves cool fully before assembling to avoid melting the filling.
Chill the filling slightly if it feels too soft before spreading or piping.
If using homemade pumpkin puree, drain excess moisture to avoid soggy cakes.
For cleaner edges, pipe the filling rather than spooning it.

Watch Out for These Mistakes While Cooking

Using pumpkin pie filling: Always use pure pumpkin puree. The filling contains added sugar and spices that will throw off the texture and flavor.
Overmixing the batter: This can make the cakes tough. Mix until just combined.
Not spacing batter scoops properly: The cakes spread slightly, so leave at least 2 inches between each scoop.
Assembling before cakes cool: Warm cakes can melt the filling, making a mess.
Undermixing the filling: Ensure the filling is smooth and fully whipped to avoid clumps.

What to Serve With Maple Pumpkin Whoopie Pies?

1. Hot Apple Cider

A warm mug of spiced apple cider complements the pumpkin and maple flavors perfectly.

2. Vanilla Bean Ice Cream

Serve a chilled scoop on the side to contrast the soft, spiced cakes.

3. Spiced Chai Latte

This warming tea blend echoes the spices in the whoopie pies.

4. Salted Caramel Drizzle

A light drizzle over the top adds a decadent finish.

5. Roasted Nuts

Add a small bowl of candied pecans or walnuts for texture and balance.

Storage Instructions

Room Temperature: Store assembled whoopie pies in an airtight container at room temperature for up to 2 days. Keep them in a cool place away from heat sources.

Refrigeration: For longer storage, refrigerate the pies in an airtight container for up to 5 days. Let them come to room temperature before serving for best texture.

Freezing: Wrap individual pies in plastic wrap, then store in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours on the counter before eating.

Estimated Nutrition

Per whoopie pie (estimated):

Calories: 280
Fat: 13g
Saturated Fat: 5g
Carbohydrates: 38g
Sugar: 24g
Protein: 3g
Fiber: 1g
Sodium: 170mg

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can bake the cakes a day in advance and assemble the next day. The filled pies also store well.

Can I freeze Maple Pumpkin Whoopie Pies?

Absolutely. Freeze individually wrapped pies and thaw as needed. They taste just as good!

Can I use maple extract instead of maple syrup?

You can, but reduce the quantity significantly as extract is much more concentrated. Use about 1/2 teaspoon.

How do I keep the filling from being runny?

Make sure to use softened but not overly warm cream cheese and butter. Chill the filling if needed before piping.

What if I don’t have pumpkin pie spice?

You can make your own with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.

Conclusion

Maple Pumpkin Whoopie Pies bring together everything I love about fall baking: cozy spices, creamy filling, and the comforting flavor of pumpkin. Whether you’re baking for a festive gathering or just want a delicious seasonal treat at home, these sweet little sandwiches are bound to be a favorite. Soft, flavorful, and wonderfully nostalgic — once you try them, they’ll become a part of your autumn tradition too.