From the minute that I bit into my very first whoopie pie, I became obsessed with this little pastry. Never did I imagine that down the road, I would be known as “Whoopie Pie Pam.” Aptly named by an older Amish man who informed me that if I ate one more whoopie pie, I would turn into one and/or get fat. He was half right!
The recipe I am sharing with you today is featured on the cover of my new book, Whoopie Pies and Family Ties. The recipe comes from a dear friend of mine who is also the photographer who captures my love for whoopie pies for my book covers: Chris Myers from Memories by Chris. I hope you enjoy this recipe as much as I have.
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1/2cup unsalted butter softened
- 1 1/4 cup regular granulated sugar
- 2 large eggs lightly beaten (room temp is always best)
- 1 cup pure pumpkin puree (canned or fresh)
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350° F
- Line baking sheets with parchment paper.
- Combine flour and dry ingredients in a large mixing bowl.
- Beat butter and sugar in a mixer and then add eggs slowly while blending on low.
- Add pumpkin and vanilla and beat on low speed until smooth. Don’t over beat.
- Stir in your flour mixture until combined. (I use a small scoop and drop on cookie trays so they are all consistent size. You can use a small scoop for mini whoopie pies or a regular ice cream scoop size for large whoopie pies.)
- Bake for 10-12 minutes depending on size. They should be a cake like consistency and spring back to the touch.
- Cool for a few minutes and transfer to wire racks to cool completely before filling.
- Fill with Maple Cream Cheese Filling
Maple Cream Cheese Filling
- 8 ounces cream cheese, softened and room temperature
- 12 Tablespoon softened unsalted butter
- 1 teaspoon Maple flavoring OR pure Maple Syrup
- 3 cups sifted powdered sugar and a dash of cinnamon for color
- Beat cream cheese, butter and maple until light and fluffy.
- Sift the powdered sugar and a dash of cinnamon so there are no lumps and gradually beat into your wet mixture.
- Adjust Maple to taste.
- Next! The fun part. Scoop or pipe in filling and top with another cookie to make your finished whoopie pie! I make a generous amount of filling and you may have some left over, but I promise you, that won’t last long if you do. Leftover filling makes a nice dip for apple slices or on a toasted bagel!
Tip: Freeze the cookies to make filling much easier! And you can freeze the finished product just as well also! Not that you will need to because I will doubt you will have any leftover to worry about freezing.
Pamela Jarrell, best known as “Whoopie Pie” Pam, is the author of several books, and the best-selling co-author of the #1 best selling series, The Divine Secrets of the Whoopie Pie Sisters. She is also the founder and creator of the Whoopie Pie Book Club, a well-known social media site.
Inspired by the Amish for their love of God and honor for family, Pam found a connection with the Amish. As a result of her many years of traveling and conducting business with the Amish, she has established close friendships with many Amish families.
She resides in Florida in a little place she calls Paradise. When not reading, writing or traveling, she spends time with her family of three children, one son-in-law and three grandchildren. The remaining portion of her time is spent interacting with her cherished members of the Whoopie Pie Book Club.