Pumpkin Whoopie Pies with Maple Mascarpone Filling
Filled with fall spice, Pumpkin Whoopie Pies are tender, soft, lightly spiced cookies filled with a light, fluffy Maple Mascarpone filling for the ultimate seasonal dessert.
Once school starts to roll in full swing, usually about the second week, I tend to feel a little better about the change in schedule. Meals are easier to come up with, snacks are at the ready and everyone remembers to get their requests in for the next grocery run.
With a few cooler days, we were all starting to crave the flavors of fall….mostly our old standby, Pumpkin Spice in all the things.
So, naturally, I whipped up a batch of my favorite Pumpkin Whoopie Pies and filled them with a fully Maple Mascarpone Filling. They’re super easy to make and they last about a week wrapped up in the refrigerator.
PUMPKIN WHOOPIE PIES
Whoopie pies, also known as Gobs, are made of little round cakes or cake-like cookies that are sandwiched together with a fluffy filling usually made of frosting.
The whoopie pie recipe is believed to have originated in the Pennsylvania Dutch Country by the amish where the women made them for their families.
The husbands and kids would exclaim “whoopie!” with delight and that’s how they got their name…..or so they say.
The pies would be thrown out to the audience during the song “Making Whoopie.”
Either way, they were a staple snack when I was growing up but were usually Chocolate Whoopie Pies. These Pumpkin Whoopie Pies are my favorite, though, because of the light spice and fall flavor.
HOW TO MAKE THEM
Pumpkin Whoopie Pies are really simple to make and you can even make them in advance if you’re planning for a party.
First, make the cookie:
Whisk together the flour, pumpkin pie spice, salt, baking powder and baking soda.
Beat together the brown sugar, canola oil, butter, pumpkin puree, eggs and vanilla.
Combine the wet and dry ingredients.
Drop the batter onto a baking sheet using a cookie scoop.
Bake the cookies until fluffy and spring back when pressed in the center.
Cool the cookies on a cooling rack.
Make the frosting.
Pipe the frosting in the center of half of the cookies and top with the remaining cookies to form the sandwich or pie.
Now, eat them all!
To ensure Pumpkin Whoopie Pie perfection, follow my BEST tips below!
- Don’t over beat or overmix the batter to help ensure your cookies are soft, fluffy and cake-like.
- Make the frosting up to 24 hours in advance and allow to set in the refrigerator for a bit before piping. Piping too soon will not allow the frosting to stand up to the weight of the top cookie.
- Chill your Whoopie Pies in the refrigerator until ready to eat.
VARIATIONS ON WHOOPIE PIES
You can also add a bit of cinnamon to the Maple Mascarpone filling or even leave out the maple syrup completely if you think it’s overly sweet.
MORE EASY FALL DESSERTS
If you love these Pumpkin Whoopie Pies, you will also like these easy Pumpkin Chocolate Chip Cookies! They’re so simple and so tasty and just as soft as the whoopie pies!
If you want something more to feed a larger group, this Pumpkin Dump Cake is simple and AMAZING.
Get the Recipe: Pumpkin Whoopie Pies with Maple Mascarpone Filling
- 2 cups All Purpose Flour
- 1 tbsp pumpkin pie spice
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cup lightly packed brown sugar
- 1/2 cup canola oil
- 1 cup butter, softened, divided
- 1 15-oz. can pumpkin puree
- 2 large eggs, room temperature
- 3 teaspoon pure vanilla extract, divided
- 8 ounces mascarpone cheese, room temperature
- 3 cups powdered sugar
- 2 tablespoon maple syrup
- baking sheet
- Preheat oven to 350°F.
- Line two large baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
- In a separate large bowl using a hand mixer, beat the brown sugar, canola oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth.
- Fold the dry ingredients into the wet ingredients and stir until combined. The dough will very stick and soft.
- Drop the dough onto prepared baking sheets using a tablespoon or medium cookie scoop leaving at least 2” between each cookie.
- Bake the cookies for approximately 12-14 minutes or until they spring back when lightly pressed in the center.
- Transfer cookies to a cooling rack with a spatula and allow to cool completely.
- To make the filling, beat the remaining 1/2 cup butter and mascarpone in a large bowl until fluffy.
- Slowly add powdered sugar 1 cup at a time beating well in between each addition.
- Add the maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
- Pipe the filling onto the bottoms of half of the cookies on the flat surface of the cookie.
- Place the remaining cookies, flat side down, on top to create the sandwich.
- Serve immediately or store in fridge in an airtight container for 2 to 3 days.