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5164 Pumpkin Spiced Whoopie Pies

5164 Pumpkin Spiced Whoopie Pies

Pumpkin Whoopie Pies


Makes 48 bite-sized whoopie pies



8 oz. chilled Philadelphia cream cheese (other brands seem to get lumpy), cut into 8 pieces

¼ cup maple sugar (5152)

¼ cup turbinado sugar

1 tsp. vanilla extract

¼ tsp. salt

¾ cup chilled heavy cream


3 cups all-purpose flour

1 Tbs. Pumpkin spice (5164)

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1.5 cups canned pumpkin (not pie filling)

2 cups firmly packed light brown sugar

1 cup canola oil

2 large eggs

1 tsp. vanilla extract


To Make Filling: 

1.  Place cream cheese, maple sugar, turbinado sugar, vanilla, and salt in the bowl of a stand mixer.  Use the paddle attachment at low speed to combine ingredients.  Scrape down bowl and mix on medium speed until mixture is creamy and smooth.  Scrape bowl down again and add chilled cream.  Remove the paddle attachment and replace it with the whisk attachment.  Mix on high speed until mixture has reached stiff peaks.  Refrigerate until needed.


To make whoopie pies:


  1. In medium bowl, whisk together flour, pumpkin spice, baking soda, baking powder, and salt.

  2. In a large bowl, whisk together pumpkin, brown sugar, canola oil, eggs, and vanilla until smooth.  Fold flour mixture into wet mixture with a spatula, taking care not to over mix.  Place batter in refrigerator for one hour to firm up.

  3. Heat oven to 350F.  Line several sheet pans with parchment paper.  Use a small ice cream scoop that holds 2 tsp., or form mounds of dough that are about 2 tsp. in size, and place them on the sheet pans 2-in. apart.  Bake 1 sheet pan at a time for 13-15 minutes or until cookies are puffed and spring back when you press them.  Let them cool completely before filling them.

  4. Turn half of the cookies upside down so that the flat bottoms are facing up.  Spread or pipe 2 tsp. frosting on each of the bottoms and top with another cookie.  Press down gently and store in fridge until ready to serve.

More Information
SKU 5164-B-1


Tips Notes


Prep Time 1 Hour
Cook Time 20 minutes
Total Time 1.5 Hour
Yield 48 servings
Level Medium
Credits Chef Fiona Kennedy
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