These Pumpkin Whoopie Pies with Maple Buttercream are a decadent little Halloween treat for kids and adults alike! Moist and fluffy pumpkin cakes sandwiched between rich and smooth buttercream flavored with maple syrup make for the perfect fall dessert.
Updated: This post was first published here in October 2018. I decided it was worthy of a reshare because it’s one of my favorite pumpkin recipes for fall. The content remains the same, but I’ve added some additional notes to the post below.
‘Tis the season folks. Here a pumpkin, there a pumpkin, everywhere a pumpkin, pumpkin.
And today’s Pumpkin Whoopie Pies with Maple Buttercream scream FALL!
If you’ve never enjoyed a whoopie pie, get ready guys, you’re in for a real treat.
Whoopie pies have origins in Maine and with the Amish in Lancaster County, Pennsylvania.
Pumpkin Whoopie Pie with Maple Buttercream Ingredients
- cake flour
- baking powder, baking soda, salt
- ground ginger, cinnamon, cloves
- light brown sugar
- canola oil
- pure pumpkin
- eggs
- vanilla extract
Maple Buttercream Ingredients
- unsalted butter
- confectioners’ sugar
- salt
- maple syrup
- heavy cream
They’re a cross between a cookie, a cake, a sandwich and a pie.
Call them what you will. I call them DELICIOUS!
A Few Cook’s Notes for Pumpkin Whoopie Pies with Maple Buttercream Recipe:
Bake the pumpkin cakes, just until springy when touched. Check at 15 minutes. Do not over bake.
I like to refrigerate my buttercream for 20-30 minutes to firm it up a bit before spreading on the cookies and sandwiching.
The pies can be wrapped in plastic wrap and kept at room temperature for up to three days.
I lined my baking sheet with my Silpat mat, but you can also use parchment paper.
Two ultra-moist, pillowy pumpkin cookie cakes sandwiched around a decadent, sweet maple buttercream will certainly satisfy your sweet tooth. You’ll love the taste AND you’ll love how easy they are to whip up.
These delightful, hand-held treats are a winner for the fall and the upcoming holidays! Enjoy!
More Delicious Fall Dessert Recipes to Enjoy
These Pumpkin Whoopie Pies with Maple Buttercream are a decadent little Halloween treat for kids and adults alike!
- 3 cups cake flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 1/2 cup light brown sugar, packed
- 1 cup canola oil
- 2 15-oz. cans pure pumpkin
- 2 large eggs
- 2 tsp. vanilla extract
- 1/2 cup (one stick) unsalted butter, room temperature
- 3 cups confectioners' sugar, sifted
- 1/8 tsp. salt
- 1/2 cup maple syrup
- 2 Tbps. heavy cream
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Preheat oven to 350 degrees. Line a large baking sheet with a Silpat mat or parchment paper. Set aside.
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In a large bowl, whisk together cake flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well combined.
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In a medium bowl, whisk together light brown sugar, oil, pumpkin, eggs and vanilla until well combined. Add the flour mixture all at once and stir until just combined. do not over mix.
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Using a 2-inch ice cream scoop, place mounds of batter two inches apart on prepared tray. Bake for 15-17 minutes, or until just springy when touched. Remove tray from oven to a wire rack to cool. Repeat with remaining batter. Cool pumpkin cakes totally before sandwiching with the praline buttercream.
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In the bowl of a stand mixer combine butter, sugar and salt. Beat on low speed until blended, about one minute. Add the maple syrup and heavy cream, starting with one tablespoon of the heavy cream, and increase speed to medium and continue to beat for 4 minutes until smooth and creamy. Add more heavy cream if needed to get to desired spreading consistency. (I added the two tablespoons) I like to refrigerate my buttercream for 20-30 minutes before topping the pumpkin cakes.
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Place some of the maple buttercream on the flat side of one pumpkin cake and top with the flat side of another pumpkin cake. Repeat until all 12 pies are done. If you have extra icing, it's perfect to dip gingersnap cookies in!
Bake the pumpkin cakes, just until springy when touched. Check at 15 minutes. Do not over bake.
I like to refrigerate my buttercream for 20-30 minutes to firm it up a bit before spreading on the cookies and sandwiching.
The pies can be wrapped in plastic wrap and kept at room temperature for up to three days.
I lined my baking sheet with my Silpat mat, but you can also use parchment paper.
Any dessert that combines a cake, cookie, pie and sandwich is #1 in my books! They look like the perfect texture Mary Ann, and I bet the maple buttercream complements the pumpkin nicely!
These are sooooo good Leanne! The cake is nice and moist and that maple buttercream is to die for! I hope you have a chance to give them a try!
These look irresistible! I love the pumpkin and maple combination, certainly a match made in heaven!
Thanks Chris! They’re my fall favorite! I can’t resist the combo either!
This look divine! I love whoopie pie because they are like two cookies in one and any excuse to enjoy more pumpkin to good with me ;) Pinned!
Me too Dawn! I’m loving pumpkin season this year! More pumpkin to come too! Thanks for pinning!
I’ve never made whoopie pies but I’m going to start with these. Maple and pumpkin are two of my favorite flavors!
Enjoy Kelsie!
These are perfection! My sister traditionally makes these for the Wednesday of Thanksgiving week – a little treat amidst the preparations! I adore your addition of maple buttercream! Shared!
Thanks so much Annie!
That maple buttercream sounds amazing! Great treats for everyone on Halloween!
I could have eaten it straight from the bowl Matt!
These look so incredibly delicious Mary Ann! That maple buttercream has stolen my heart.
Thanks so much Alida!
Shut up! These look incredible. I’m not a huge pumpkin fan, but the combo with maple has me dying to make these. Thanks for the beautiful inspiration!
Lol! It’s a delicious combo Cassidy! Thanks for the comment!
All covered for me ! Beautiful autumn spirit photographs !
Thanks so much!!
Cake + cookie, that’s why I love whoopie pies! This one is even better because of the maple buttercream.
I know, I’ll never turn down two cookie cakes and that buttercream is hard to resist Naomi! Tough not eating it straight from the bowl!
Love whoopie pies so much!
Me too Jennifer! So many flavor combinations!
I love love love loooooove whoopie pies! And these beauties are like the end all, be all of whoopie pies, Mare!!! The pumpkin and maple combo happening here is everything! This is fall dessert (or dinner if I’m being honest) heaven!!! Pinned! Cheers!
Lol! Thanks so much Chey!
All the pumpkin Mary Ann! These are so crave worthy, pillowy soft and are just fun to say… “whooopieee Pies!” It’s been at least several years since I made whoopie pies… in fact, the last time I made them, they were chocolate with a pumpkin cream filling (OMGeee)…. I SO need to make them again! Delicious work Mary Ann and SO beautifully captured! :D
I’m enjoying ALL the pumpkin this season Traci! More to come here at the BHK! And I can’t wait to share! Thanks so much! XO
You know I’m all about the pumpkin cookies, Mary Ann. And that maple buttercream!? I may just have to make that to put on EVERYTHING! These are so perfect for the fall season. Yum!
Yes, I do Katherine! I know you’ll LOVE these! That maple buttercream is addictive! Be careful!
I saw this recipe and just had to make them. I made them today and they are delicious! The cookie part is great by itself and even better with the maple buttercream filling. A great new addition to my fall baking.
I’m so happy you already made them Kathy!! Woohoo!! I have to say, when I was testing I made some mini cookie cakes and polished 3-4 off in no time! Then I added the buttercream and it was over! I enjoyed more than my share! And my husband who is not a real pumpkin lover, loved these too! Thanks so much for taking the time to leave a comment and thanks for following the BHK!
I have never made whoppie pies and I have no idea why, because these looks fabulous!! Loving the maple buttercream, too :)
You’ve got to try these Jennifer!
These are soooo perfect! I love that you’ve filled these with a maple buttercream too! These would be a huge hit with both kids and adults. :)
Thanks Kathy!!
Love the combinations of pumpkin & maple! These will be gone in no time!
Yes, they will Kevin!!
What a fantastic fall take on whoopie pies – yay for pumpkin! And that maple buttercream!? My mouth is literally watering!
Thanks Marissa!! Happy weekend!
These are the prettiest whoopie pies and I just love your maple buttercream!
Thanks so much Laura!
I just want a big heap of that buttercream!
It’s soooooo good Sue!
You make the best desserts, Mary Ann. These are sooo cute and delicious looking. Since we’re so close to Halloween – I bet you could press a couple of candy corn treats in to the filling to make them look like fangs and add some candy googly eyes on top – and have a fun halloween dessert!
What a great idea Geraldine!! That would be so fun!
I am so all about these! Cookie cake and pie all in one – I’m sold!! I love pumpkin season and all the delicious desserts. I’m afraid when I make these though I will eat the whole batch. I might even hide them so no one else finds them.
You might Danielle! That buttercream is irresistible!
Looks so yummy!
Could I make these the day before Thanksgiving since I will be driving a few hours the day off? Thanks!
Hi Melissa. Yes, you can make them 1-2 days ahead and store them in the fridge in an a single layer in an airtight container. Enjoy!
they look delicious! Do you think I could double the recipe?
Yes, you certainly can Kathy! Enjoy!
A reminder to enjoy more whoopie pies! I love these little cakes Mare!
Me too Traci!
So happy you republished this recipe because somehow I forgot I absolutely MUST make these tasty little numbers!!!! I better double the recipe because I have a feeling I’m going to want all the Pumpkin Whoopie Pies to myself! Yummy yumm!!
Lol! Hope you give ’em a try Chey!