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Pumpkin Spice Whoopie Pies

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Oct 12, October
5
(2)

Making all your Pumpkin Spice dreams come true!

Get ready to dive in to light and fluffy pumpkin spice cake sandwiched with a velvety cream cheese filling.


These make the perfect fall treat for those days when you just want to cozy up with a blanket and a hot tea. Bring on the cozy vibes!

*These can also be made dairy-free and gluten-free. See notes for instructions!

Overview: How to Make Pumpkin Spice Whoopie Pies

  1. Prepare Cakes: Mix together wet ingredients. In a separate bowl, mix together the dry ingredients. Slowly add dry ingredients to wet ingredients and mix until just combined.
  2. Scoop batter onto parchment lined baking sheet and bake until tops spring back when touched.
  3. Prepare Filling: Add all filling ingredients to a large bowl. Use a hand mixer to whip until it is light and fluffy.
  4. Assemble: Spread filling on the flat side of a cake half. Sandwich together with another half.
  5. Devour!

Details

Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Servings: 6

The Recipe

Ingredients

Wet:
  • 1/3 cup buttermilk
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 cup pumpkin puree
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
Dry:
  • 2 cups all purpose flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
 
Cream Cheese Filling:
  • 227g cream cheese, about 1 1/2 cups
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Directions

  1. Preheat oven to 350 F.
  2. Prepare CakesIn a medium bowl, whisk together the wet ingredients. 
  3. In a separate medium bowl, combine the dry ingredients.
  4. Slowly add the dry ingredients to the wet ingredients, and mix until just combined.
  5. Scoop mounds of batter, scant 1/4 cup each, onto a parchment lined baking sheet, spacing them 2-3 inches apart. There should be enough for 12 cakes (6 whoopie pies) in total.
  6. Bake 12-14 minutes or until tops spring back when touched. Let cool on a wire rack.
  7. Prepare Filling. Add all filling ingredients to a large bowl. Using a hand mixer on medium, mix ingredients until whipped and fluffy. This will not take long.
  8. Assemble. Spread filling on the flat side half of the cakes. Sandwich together with remaining half of cakes. Enjoy! Store in the fridge in a sealed container for up to a week.

Notes:

Dairy-Free

For a dairy free option, substitute the buttermilk with coconut milk and apple cider vinegar. Combine 1/3 cup coconut milk with 1 tbsp apple cider vinegar. Set aside for a couple minutes to create a "buttermilk."

For the butter and cream cheese, simply substitute with your favourite non-dairy alternatives. I find Earth Balance butter alternative works well in baked goods. BUT non-dairy cream cheese alternatives go quite watery when over mixed, so when making the filling, do not over-whip. I even recommend hand mix the filling mixture to make sure it stays solid. 

 

Gluten-Free

Simply substitute the all-purpose flour with your favourite all-purpose gluten-free flour. You may have to add up to 1/4 cup extra flour depending on the flour blend. The batter consistency should be similar to cake batter.

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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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