Monday, November 22, 2010


The first whoopie pies I ever made were red velvet last Christmas. What could be better than red velvet whoopie pies? Pumpkin ones! Everyone loves pumpkin this time of year. The maple cream cheese filling really completes the flavors of these delicate pumpkin delights. How could I resist not taking these to Thanksgiving this year?

I have only celebrated three Thanksgivings in my lifetime; being an American holiday, we don't celebrate it back home in the UK. Christmas is the only day we bring out the grand turkey, so it was a little disorientating for me the first time. It felt too much like Christmas. Thanksgiving definitely feels different to me now. The abundance of all things pumpkin is surely something that helps separate the holidays and sweet potatoes with marshmallows on top are not something you would find on the Christmas table. Thanksgiving has become an autumnal celebration of food that I just could not live without now.

Pumpkin Whoopie Pies:
(makes 36)

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup unsalted butter (softened)
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 and 1/2 cups pureed pumpkin
  • 1 teaspoon vanilla extract
  • 1 and 1/2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8th teaspoon ground cloves
  • 1/2 teaspoon salt
Maple Cream Cheese Filling:
  • 3 cups powdered sugar
  • 8 ounces cream cheese (room temp)
  • 5 tablespoons butter (softened)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
Preheat oven to 350F.

Cream together the butter and sugar well.

Whisk in the eggs, vanilla, salt and pumpkin.

Sift in the flour, baking powder, baking soda and spices.

Mix until well combined.

Scoop teaspoons of the batter on a parchment lined cookie sheet.

Bake for 10-15 minutes at 350F.

Allow to rest on a rack until completely cooled before assembling.

For the filling whisk all the ingredients together until very smooth.

Turn one cookie upside down and add a teaspoon of the frosting and add another cookie on top.

Continue until all your whoopie pies are assembled.


  1. These look so good! Happy Thanksgiving!

  2. I've never tried pumpkin. Perfect for Thanksgiving. Enjoy the holiday!

  3. How lovely! I wanted to make these myself, but then I remembered I'm not particularly fond of pumpkin :P

  4. I would eat way to many of these tasty treats.

  5. These look just scrumptious! I can't wait to try making them (and the red velvet ones too!) I know that everyone would be thrilled to eat one of these after our thanksgiving feast! Thank you for sharing this recipe with me. I hope you have a wonderful week of family, friends and food!

  6. oh these look wonderful email me if you want to meet in NYC next week Rebecca

  7. This seems to be just the perfect thing for little pre-thanksgiving treats. love the flavors!

  8. I have never had a whoopie pie, and after seeing your delicious pumpkin ones I am ashamed of my ignorance!

  9. Gosh these look so yummy.will defo try the recipe thanx and HAPPY THANKSGIVING....

  10. Happy Thanksgiving. These are gorgeous.

  11. I believe whoopie pies were a gift from the heavens, and I don't know anyone who doesn't love them.
    Thanks for your recipe with pumpkin, very nice whoopies.

  12. Gorgeous! The color and flavors are perfect to grace a Thanksgiving feast.

  13. these look a treat my baby wants us to make the red ones for xmas cant wait!

  14. These sound marvelous! Wish I had some right now!

  15. On a recent holiday I tried whoopie pies for the first time, I was hooked. My absolute favorite was a pumpkin and maple cream cheese one, just like these! They look soo yummy. I must try this recipe.


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