Go Back
Pumpkin Spice Whoopie Pie Recipe
Print Recipe

Pumpkin Spice Whoopie Pies

A classic cream cheese frosting layered between two pumpkin spice cookies made with brown sugar for an added caramelized flavor. Truly delicious!
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Keyword: cream cheese frosting, pumpkin, whoopie pies
Servings: 14

Ingredients

Brown Sugar Pumpkin Cookies

  • 2 sticks salted butter (1 cup), at room temp
  • 1 cup light brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup pumpkin puree
  • 1 egg, room temp
  • 2 tsp vanilla extract
  • 2 1/3 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 1/4 cup chopped pecans

Cream Cheese Frosting

  • 4 oz cream cheese (half a block), softened to room temp
  • 1 stick unsalted butter (1/2 cup)
  • 2 cups powdered sugar (sifted)
  • 1 tsp vanilla extract

Instructions

For cookies

  • Preheat oven to 350° and line a baking sheet with parchment paper.
  • In a medium bowl, cream together the softened butter and brown sugar. Beat in the maple syrup, pumpkin puree, egg and vanilla until combined and creamy. Next add the flour, baking soda, cinnamon, pumpkin pie spice and salt. If using nuts, fold them in.
  • Scoop a heaping tablespoon out and roll into a ball using your hands. Place a couple inches away from each other on the cookie sheet. Bake for 10 minutes or until the edges are starting to brown. Remove from oven and let cool on the sheet for a few minutes before transferring to a cooling rack. While the cookies cool, make the frosting.

Cream Cheese Frosting

  • In a large bowl using or hand mixer or paddle attachment on a mixer, add the cream cheese, butter, vanilla and half of the powdered sugar. Beat until most of that powdered sugar is combined, scrape down the edges with a spatula and then add in the remaining cup of powdered sugar. Beat until Creamy and smooth. Transfer to a ziplock bag and seal. Cut the tip off and you're ready to pipe onto the cookies.
  • Assemble the whoopie pies! Turn a cookie upside down, pipe frosting onto it and cover with another cookie. Continue. This should make between 12-14 whoopie pies. (24-28 cookies) Store in a sealed container in the fridge.