Pumpkin whoopie pies with maple syrup cream cheese frosting, the perfect autumn treat. 

If you liked my Gingerbread Whoopie pie recipe you are going to love these pumpkin whoopie pies! I was thinking this week that I haven’t given my whoopie pie tin any love in a while. Whoopie pies are like donuts, easier to eat and more fun than cupcakes.  There’s no mess with the filling and you can get it in your mouth to take a proper bite. I had a lot of leftover pumpkin puree from when I batch made it a while back, I popped it all in the freezer for later and I think this is the perfect occasion to use it all up.

Mouth watering cream cheese and maple syrup frosting sandwiched between two pumpkin spiced cakes makes the perfect autumn pumpkin whoopie pie. Perfect for using up all of your leftover pumpkin from Halloween or Thanksgiving.

Ingredients – for the whoopie pies 

  1. 440g plain flour
  2. 1 1/2 tsp bicarbonate of soda
  3. 1 1/2 tsp baking powder
  4. 1 tsp salt
  5. 1tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/4 tsp mixed spice
  8. 225g butter, room temperature
  9. 400g packed brown sugar
  10. 2 eggs
  11. 1 tsp vanilla extract
  12. 170g pumpkin puree

Ingredients – for the frosting

  1. 2 tbsp maple syrup
  2. 125g full fat cream cheese, room temperature
  3. 175g unsalted butter, room temperature
  4. 1/2 tsp salt
  5. 1 tsp vanilla
  6. 375g icing sugar, sieved
  7. 50g chopped pecans

Method – for the whoopie pies 

  1. Pre-heat your oven to 200C. Spray a whoopie pie tin with non stick cooking spray.
  2. Into a medium mixing bowl, sieve the flour and stir in the bicarbonate of soda, baking powder, salt and spices.
  3. Set to one side for later.
  4. In a large mixing bowl, using an electric whisk, beat the butter and sugar together until pale and creamy.
  5. Beat in the eggs one at a time, beating well in between each, if the mixture looks like it will split, add 1 tbsp of the flour mixture.
  6. Fold in the vanilla followed by the dry ingredients. Mix the batter gently until just combined.
  7. Stir in the pumpkin to combine.
  8. Add a tablespoon of the mixture into each well of the whoopie pie tin and bake for 10 min. When they are cooked, remove from the oven and let them sit for 5 minutes in the tin before transferring to a wire cooling rack. Repeat the process until all of the batter has been used.

Method – for the frosting 

  1. Using an electric whisk, beat the butter until pale and creamy, add all the remaining ingredients except for the nuts.
  2. Beat the mixture on a high speed until everything is combined and the mixture is creamy and lump free.
  3. Transfer the mix to a large piping bag and snip off about 2cm off the end. Pipe a swirl of frosting onto the flat side of half of the cooled whoopie pie halves. Sandwich together one frosted and one unfrosted half.
  4. Place the chopped pecans onto a plate and roll each whoopie pie through them, coating the exposed frosting.

And there you have it, my fall pumpkin whoopie pies with maple cream cheese frosting! If you try this recipe out, let me know how it goes by tagging @whatseatingmanchester in your social media post!

Sarah x