Spread the love

These pumpkin whoopie pies bring together tender, warmly spiced cakes and a fluffy maple cream filling. Pumpkin keeps the cakes soft, while cinnamon, ginger, nutmeg, and cloves give each bite a cozy flavor.

The recipe makes generously filled sandwiches. A few details help the rounds bake evenly and keep the filling smooth, so the finished pies hold together without losing their soft texture.

Build flavor with pumpkin and warm spices

Use plain pumpkin puree for this batter. Pumpkin pie filling is already sweetened and spiced, which can change the balance of the cakes. Pumpkin puree adds moisture and a mellow pumpkin flavor that pairs well with brown sugar and the ground spices.

The combination of cinnamon, ginger, nutmeg, and cloves gives the cakes their warm, rounded flavor. Baking soda and baking powder help the batter rise, while salt keeps the sweetness from feeling one-dimensional. Vanilla bean powder adds a gentle vanilla note to both the cakes and the filling.

Mix just until the batter comes together

Beating the softened butter and packed light brown sugar until creamy helps create an even base. Once you add the egg, pumpkin puree, and vanilla bean powder, mix in the flour mixture on low just until combined. Stop when you no longer see dry flour; mixing beyond that can make the cakes less tender.

Keep the portions as evenly sized as you can when dropping batter onto the prepared sheets. Similar-sized rounds are easier to pair into sandwiches, and spacing them apart gives them room to bake without running together. Parchment paper helps keep the cakes from sticking as they cool.

Save On Pinterest For Later!

Check for springy tops and cool completely

When baking both sheets at once, follow the recipe card’s guidance for switching rack positions and rotating the sheets. The cakes are ready when their tops spring back lightly to a touch. That cue is more useful than judging by color alone, since the pumpkin and spices give the batter a warm tone from the start.

Let the cakes cool on the sheets as directed, then move them to wire racks to finish cooling. Make sure they are completely cool before adding the filling. Warm cakes can soften the butter and cream cheese mixture, making it harder to spread or pipe neatly.

Make a fluffy maple cream filling

Beat the softened butter and cream cheese until smooth before adding the powdered sugar gradually. This helps the filling come together evenly. Then beat in the pure maple syrup, vanilla bean powder, and salt until fluffy. Pure maple syrup brings the maple flavor; the salt balances the sweetness.

Spread or pipe filling onto the flat sides of half the cooled cakes, then top with the remaining cakes and press gently. A light touch helps keep the filling between the layers. Refrigerate leftover filled pies in a covered container.

Frequently Asked Questions

How do I know when the pumpkin cakes are done?

Their tops should spring back lightly when touched. Follow the recipe card for the baking time, including when to switch rack positions and rotate the sheets, and avoid relying on color alone to judge doneness.

Why should the cakes cool completely before filling?

The butter and cream cheese filling is easiest to spread or pipe when the cakes are fully cool. If the cakes are still warm, they can soften the filling and make it harder to keep a neat layer between each pair.

Can I use pumpkin pie filling instead of pumpkin puree?

Use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sweetener and spices, so it would change the flavor balance of the cakes and would not match the recipe as written.