Pumpkin Whoopie Pies

We always associate pumpkin with fall. This recipe is easy and makes adorable little cakes. We can see eating this all fall and winter. And if you are having a Halloween party this would be a perfect finger food to make.

Ingredients for the Maple Filling: 1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

* We had to make two batches of the filling.

Directions for Filling:

1. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. 2. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Ingredients for Cake: 3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk
Nonstick vegetable oil spray

Directions for Cake:

1. Sift first 7 ingredients into large bowl. 2. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. 3. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. 4. Cover and chill batter 1 hour.
5. Preheat oven to 350 degrees F.
6. Line baking sheets with parchment paper and lightly with nonstick spray. Spoon batter onto baking sheet to form cakes. We found that it was easiest to use a small cookie scooper. 7. Bake cakes until tester inserted into centers comes out clean. It took ours about 10 minutes. If you make larger ones it will take a few extra minutes to bake. 8. Cool completely on a wire rack. Then remove from the baking sheet with a metal spatal.
9. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
10. Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. Store in single layer in airtight container at room temperature. Enjoy! The maple filling was very fluffy and the cakes were very light and moist. Everyone who tried these loved them and requested that we make them again soon.

Happy baking,
Sunny & Star


  1. I wish I could eat this without making it. xD
    Looks scrumtious!

  2. wow thanks for sharing the recipe! i will try it out!

  3. Looks very good.


  4. yum yum yum yum! I want!!!


  5. Um, yeah. I just might have to make those next weekend. Thanks for sharing!

  6. I love your beautiful scrumptious blog! Thank you for leaving such a nice comment, so glad I found you!

  7. that looks so yummy!!! and i am not a fan of pumpkin anything.


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