Pumpkin Whoopie Pies with Maple-Brown Butter Filling

Sink your teeth into these easy pumpkin cookies on a crisp fall day. Fresh baked and full of creamy filling, this pumpkin recipe is perfect for fall.

Prep Time:
45 mins
Bake Time:
12 mins
Chill Time:
30 mins
Total Time:
45 mins


  • 3 cup all-purpose flour

  • 2 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 2 cup packed dark brown sugar

  • ¾ cup vegetable oil

  • ¼ cup butter, melted

  • 2 ¾ cup canned pumpkin

  • 2 eggs

  • 1 ½ teaspoon vanilla

  • 1 recipe Maple-Brown Butter Filling

Maple-Brown Butter Filling

  • 5 tablespoon butter

  • 4 ounce cream cheese, softened

  • 1 tablespoon maple syrup

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • teaspoon salt

  • Dash ground cloves

  • 3 cup powdered sugar


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper. In a medium bowl stir together first seven ingredients (through cloves).

  2. In a large bowl beat brown sugar, oil, and melted butter with a mixer on medium until combined. Add pumpkin, eggs, and vanilla; beat 1 minute. Add flour mixture, half at a time, beating well after each addition (batter will resemble thick cake batter).

  3. Drop batter by tablespoons 1 1/2 inches apart onto prepared cookie sheet. Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool on cookie sheet 5 minutes. Remove; cool on a wire rack.

  4. Spread Maple-Brown Butter Filling on bottoms of half of the cookies, using about 2 tsp. for each cookie. Top with remaining cookies, bottom sides down; press gently to spread filling. Chill 30 minutes before serving.

Maple-Brown Butter Filling

  1. In a small saucepan heat butter over medium-low heat until melted. Continue heating until butter turns a light golden brown. Cool for 15 minutes.

  2. In a medium mixing bowl beat browned butter and cream cheese with an electric mixer on medium speed about 2 minutes or until fluffy. Add maple syrup, cinnamon, nutmeg, salt, and cloves; beat on low speed until combined. Gradually beat in enough powdered sugar to reach spreading consistency.

To Store

Place filled cookies in a single layer in an airtight container. Store in refrigerator up to 3 days. Tops of cookies will be slightly tacky, so let cookies stand at room temperature 30 minutes before serving. For longer storage, freeze unfilled cookies up to 3 months. To serve, thaw cookies and fill as directed.

Nutrition Facts (per serving)

510 Calories
21g Fat
77g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 510
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 51mg 17%
Sodium 397mg 17%
Total Carbohydrate 77g 28%
Total Sugars 55g
Protein 5g
Vitamin C 1.8mg 9%
Calcium 80.8mg 6%
Iron 2.3mg 13%
Potassium 188mg 4%
Folate, total 56.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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