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
- vanilla extract
Maple Buttercream Ingredients
- unsalted butter
- confectioners’ sugar
- 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
- 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
- Preheat oven to 350 degrees. Line a large baking sheet with a Silpat mat or parchment paper. Set aside.
- In a large bowl, whisk together cake flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well combined.
- 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.
- 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.
- 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.
- 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!