Soft and moist spiced pumpkin cookies sandwiched together with a browned butter maple buttercream that is out of this world delicious! They’re the perfect Fall baking treat!
This is one of my Dessert recipes I know you’ll want to keep on hand!
![holding a pumpkin spice whoopie pie](https://www.thechunkychef.com/wp-content/uploads/2021/10/Spiced-Pumpkin-Whoopie-Pies-recipe-card-680x680.jpg)
This is a recipe that’s been on the website since 2015, and while the recipe is solid and amazing, the photos needed a bit of an update.
These cookies are super easy to make, yet look fabulous, so they’re perfect for Fall entertaining! The pumpkin flavor is strong, but not overpowering, and perfectly paired with the sweet and slightly nutty browned butter maple cinnamon frosting.
If you’ve never done it, don’t let the browned butter scare you. I know when I was first cooking and baking the idea of browned butter was just overwhelming.
But when you break it down and really think about it, you’re just gently heating butter until it melts, and then continue gently heating the butter until it turns a beautiful golden brown color.
![Soft and moist spiced pumpkin cookies sandwiched together with a browned butter maple buttercream that is out of this world delicious! They're the perfect Fall baking treat! #pumpkin #whoopiepies #pumpkinspice](https://www.thechunkychef.com/wp-content/uploads/2021/10/Spiced-Pumpkin-Whoopie-Pies-2-680x680.jpg)
The only trick is not to let it go too far… dark brown/black is burnt and will definitely not have the wonderful taste we’re going for. Fear not, I explain exactly how to do it, and what you’re looking for during each step.
So let’s make some amazing whoopie pies!
How to make spiced pumpkin whoopie pies?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
![step by step how to make pumpkin whoopie pies](https://www.thechunkychef.com/wp-content/uploads/2021/10/how-to-make-pumpkin-whoopie-pies-680x450.png)
- Combine dry ingredients. In a separate bowl, then whisk.
- Beat butter, oil and sugar. I like to use my stand mixer, but a hand mixer and big bowl will work just as well.
- Add other wet ingredients. Beat in the pumpkin, eggs and vanilla.
- Beat in flour. Do this in thirds, mixing until just combined after each addition.
- Scoop onto baking sheet. A small cookie scoop, or 1 Tbsp measuring spoon are the perfect size.
![step by step how to make pumpkin whoopie pies and frosting](https://www.thechunkychef.com/wp-content/uploads/2021/10/how-to-make-pumpkin-whoopie-pies-2-680x450.png)
- Bake. This should take around 12-14 minutes.
- Cool.
- Brown the butter. The key here is to use a saucepan, or even a skillet, with a light colored bottom. It’ll be much easier to see what you’re doing if you can see the color the solids are turning.
- Beat cream cheese and browned butter. Until creamy and light, about 2 minutes.
- Beat in flavoring ingredients. This is the maple syrup, cinnamon, nutmeg, salt and cloves.
- Beat in sugar. Just like the flour, do this in thirds.
- Assemble whoopie pies. Add about 2 tsp of the frosting to the flat side of one cookie, then top that with another cookie.
- Dust with powdered sugar.
Helpful Tip!
While it may be tempting to make these whoopie pies quickly (so you can eat them sooner!), it’s really important to let the cookies cool completely before you frost them. Add frosting to a warm or hot cookie makes for a huge, sticky mess when the buttercream melts all over the place.
![pumpkin whoopie pies on cooling rack dusted with powdered sugar](https://www.thechunkychef.com/wp-content/uploads/2021/10/Spiced-Pumpkin-Whoopie-Pies-4-680x544.jpg)
Variations of this recipe
- Different fillings – try experimenting with different frosting filling flavors if you’d like. Cream cheese frosting is another one of our favorites.
- Drizzled – if you feel like being extra decadent, try drizzling some chocolate or caramel sauce (this homemade caramel is our favorite!) over the top of these whoopie pies!
- Doubled – this recipe is easily doubled if you need to make a large batch. A single batch of these cookies yields approximately 36 cookie sandwiches, so most of the time, a single batch will be all you need. Conversely, this recipe is also easily halved, if you only need about 18 cookie sandwiches. Just make sure you halve ALL the ingredients.
- Powdered sugar – the dusting of powdered sugar is delicious and recommended, but not mandatory. So if you’d rather not do it, or used up all your powdered sugar making the frosting, you can skip it.
![whoopie pie being dusted with powdered sugar](https://www.thechunkychef.com/wp-content/uploads/2021/10/Spiced-Pumpkin-Whoopie-Pies-9-680x1019.jpg)
FAQ’s
Whoopie pies are a classic New England treat, comprised of two soft cookies (almost like cakes) with a creamy filling. In the traditional recipe, the cookie/cakes are chocolate, and the filling is made of buttercream and marshmallow fluff. This version uses a pumpkin spice cookie and a browned butter frosting laced with cinnamon and maple syrup.
That’s up for debate lol. In my opinion they’re cookies, since the chocolate rounds are baked on a baking sheet and not in a pan like a traditional cake. But these cookies are so soft, they taste just like cake, with a slightly crispy outside edge that is just delectable.
Making whoopie pies ahead of time
The great part about this dessert is that it can be made ahead in various ways.
Assembled whoopie pies can be kept fresh in an airtight container (at room temperature), for 3 days.
The pumpkin cookies can be made the day before, then sandwiched with the frosting the day of serving.
Freezing
While I’ve not tested freezing the assembled whoopie pies, the pumpkin cookies can be frozen for up to 3 months.
Thaw in the refrigerator, then frost, and you’re good to go.
![pumpkin whoopie pie with a bite taken out of it](https://www.thechunkychef.com/wp-content/uploads/2021/10/Spiced-Pumpkin-Whoopie-Pies-6-680x850.jpg)
Storage
Leftover whoopie pies should be stored in an airtight container at room temperature for about 3 days, or in the refrigerator for up to a week.
![cookie scoop](https://www.thechunkychef.com/wp-content/uploads/2021/10/61HXA561L._AC_SL1500_-680x1463.jpg)
My Favorite Cookie Scoop!
Cookie scoops are the most versatile kitchen tool… you can use them for cookies, meatballs, ice cream, and more! This scoop is the exact size you’ll need for these whoopie pies!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
PUMPKIN COOKIES
- 3 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch ground nutmeg
- 2 cups packed light brown sugar
- 3/4 cup vegetable oil
- 1/4 cup butter melted and cooled
- 2 eggs
- 2 3/4 cup canned pumpkin NOT pumpkin pie filling
- 1 1/2 tsp vanilla extract
BROWNED BUTTER FROSTING
- 5 Tbsp butter
- 4 oz cream cheese softened
- 1 Tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- pinch of ground cloves
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°F degrees. Line a baking sheet with parchment paper and set aside.
Make pumpkin cookies
- In a large mixing bowl, add flour, cinnamon, baking powder, baking soda, salt, ginger, cloves and nutmeg. Whisk and set aside.
- To the bowl of a stand mixer (or another large mixing bowl and use a hand mixer), add melted butter, oil, and brown sugar and beat on LOW speed until combined.
- Add in eggs, pumpkin, and vanilla, and beat about 1 minute.
- Add in the flour mixture in thirds, beating on MED LOW speed until just combined after each addition. The mixture will look like thick cake batter at this point.
- Use a small cookie scoop or 1 Tbsp measuring spoon to scoop dough onto baking sheet, about 2 inches apart.
- Bake for 12-14 minutes. When done, the tops of the cookies should spring back when touched lightly.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- While the cookies are cooling, make the frosting.
Make browned butter maple frosting
- In a small saucepan over MED LOW heat, add 5 Tbsp butter. Continue heating the butter, low and slow, swirling the pan occasionally. The butter will melt, then get foamy, and then as it begins to brown, the foam will start to recede to the outer edges of the saucepan and you can see the milk solids from the butter turning a light golden brown color.
- Set saucepan off of the heat to cool for about 15 minutes.
- In the bowl of a stand mixer (or a large mixing bowl and use a hand mixer), add the cream cheese. Add cooled browned butter and beat on MED speed, until light and fluffy, about 2 minutes.
- Add in maple syrup, cinnamon, nutmeg, salt, and cloves and mix on LOW until just combined.
- Add in powdered sugar in thirds, beating after each addition.
Assembling whoopie pies
- Take one cooled cookie and spread about 2 tsp of the frosting over the flat surface. Top with another cookie. Repeat with remaining cookies and frosting.
- Place whoopie pies on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes.
- Dust with powdered sugar just before serving.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Recipe makes 36 fully assembled whoopie pies.
- Calorie information is for 1 assembled whoopie pie (2 cookies plus the filling in between).
- Prep time does not include the time needed for cookies to cool before frosting, as this will vary from individual to individual.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
![Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting! #fallbaking #baking #cookies #whoopiepies #pumpkin #pumpkinspice #maple](https://www.thechunkychef.com/wp-content/uploads/2015/09/Spiced-Pumpkin-Whoopie-Pies-pin.jpg)
Gina says
Just made these last night. This is a great whoopie pie recipe. (Daughter had two for breakfast.)
Now, let’s talk about the filling… it’s a miracle any of it made it in to the whoopie pies. Never made a frosting with brown butter, now I don’t think I’ll ever go back. Made a half recipe of whoopie pies and a full recipe of frosting. Half went on the whoopie pies, the rest went in my belly. Seriously.
Kate says
Could I make the pumpkin whoopie pies a day before serving or are they best made the day of? Or could i make the cookie part a day early and just fill them the day of? (Just trying to spread out my party prep!) Thanks!
The Chunky Chef says
Hi Kate 🙂 Yes, you could absolutely make the cookies a day early, then fill them the day of. If you’re going to sprinkle them with powdered sugar, I’d do that right before serving.
Kayla says
Would I be able to use to pumpkin spice spice that all ready has everything in it? If so how much would I use
The Chunky Chef says
Hi Kayla 🙂 I’ve never made it that way, so I can’t say for certain, but I think it should be okay, although it will probably taste a little different since the amounts of individual seasonings won’t be the same. Just add up the total amount (in teaspoons) of the other spices and use that total amount of the pumpkin pie spice.
Shannon says
Hi! Quick question I’m making these now and they smell fantastic! What is 3-3 1/2 cups powered sugar? That’s not 3x is it? I figured I’d ask before I messed this whole thing up
The Chunky Chef says
Hi Shannon 🙂 It’s 3 to 3 1/2 cups, depending on what you’d prefer. Things like humidity can effect the amount needed, so I would start at 3 cups and see if the frosting tastes how you’d like it to, and is at a consistency to spread… if not, add a bit more 🙂
Shannon says
Hi! I want to make these for a wedding. Can I make these the night before or are they best made and eaten the same day?
The Chunky Chef says
Hi Shannon 🙂 They can definitely be made ahead, but I’d wait until before serving to dust with the powdered sugar.
Amy says
Hi there wanting to make these for Thanksgiving. Would they be ok to make a day in advance, completely assembled and frosted but just kept in the fridge?
Thank you! Happy Thanksgiving ?
The Chunky Chef says
Hi Amy 🙂 Yes, that would be totally fine… although if you were going to dust them with powdered sugar, I’d do that right before serving 🙂 Have a wonderful Thanksgiving 🙂
Gina says
I made these last Sunday. It’s Friday, and the only lonely one that is left is still incredibly moist. And they were hidden in the back of the fridge (by my daughter) FTI-They are also excellent cold. Next batch might get a butterscotch drizzle, but we’ll see…
Caitie says
If I don’t have a stand mixer, would a hand mixer work? I really want to make these for Thanksgiving…
The Chunky Chef says
Hi Caitie 🙂 Yes, a hand mixer should work just fine 🙂
Beth-Ann says
I made these yesterday for boss’s day. They were a BIG hit! Everyone loved them. Thanks!
The Chunky Chef says
Hi Beth-Ann 🙂 I’m SO happy to hear that everyone loved these!
Lauren says
Hi there- I agree with everyone on here that these look delicious and I am going to give them a whirl this weekend. I’m just wondering about storage… should they be kept in the fridge until they are consumed, or do they just need to chill to harden the frosting? I plan to serve some at a party the night I make them, but I’d also like to save some until the next day (my own selfish reasons!)…
thank you!
The Chunky Chef says
Hi Lauren 🙂 Thank you!! To have them keep their shape, I would keep them refrigerated, but set them out on the counter about 30 minutes before serving, so they can soften up a bit 🙂 I hope you love them!
Ducks N Stuff says
Browned butter is my new obsession. I love butter but always felt that it was just fine the way it was…until last week when I tried browned butter frosting for the first time. Oh My! I’m in LOVE!!!!! Can’t wait to try this recipe.
The Chunky Chef says
Hi there 🙂 I know what you mean… once you brown butter, there’s no going back! Hope you love this recipe!
Andrea D. says
I just came across this blog post , and I have to tell you that your pictures are stunning (and I’m sure the recipe is incredible). After seeing these photos I told my husband that they are the best food blog photos that I have seen. They make me want to go to the store and buy the ingredients RIGHT NOW.
The Chunky Chef says
Hi Andrea! Thank you SO much!!! Your comment is so very sweet 🙂 I’ve been having a hankering for these whoopie pies again (that great time of year), so if you try these, I really hope you love them as much as we do 🙂
Melissa says
These look so decadent and moist! YUMMM
The Chunky Chef says
Thank you Melissa!! 🙂
Kathy Kendrick says
Can these be made in advance and frozen?
The Chunky Chef says
Hi Kathy 🙂 I’ve never tried it, so I can’t say for certain… but I think they would be okay. The only thing that gives me pause is the frosting… it might change texture, or slide off the cookies while defrosting after being frozen. To play it really safe, I would make the cookies, cool completely, wrap individually in plastic wrap, then place in a seal-able plastic bag. This way, they can be frozen for a month or so. While they’re thawing on the counter, unwrapped, go ahead and whip up the frosting. Frost and enjoy 🙂
Kathy Kendrick says
Thanks so much.
Kim says
I freeze whoopie pies all the time and it does not hurt them at all.
Michelle says
These were insanely good! I made them for a bunch of teenagers and they loved them. Will be making them again this weekend.
The Chunky Chef says
I’m SO happy to hear that Michelle!! 😀
J @ Bless Her Heart Y'all says
You are right! These look fabulous and sound easy to make! I may have to bring these to the family Thanksgiving festivities this year!
The Chunky Chef says
Thanks so much Jess! 🙂
Michelle says
This might be a dumb question, but does it make 36 cookies, so 18 “sandwiches”, or 36 “sandwiches”. Trying to determine how many batches to make. These look amazing!
The Chunky Chef says
Hi Michelle! Not a dumb question at all 🙂 It makes 36 sandwiches. I hope you love them!!
Katalina @ Peas & Peonies says
Amanda, can you please be so nice, pack those and send them to me? I need one so bad, they look so fluffy and perfect and that frosting is totally rocking it!
The Chunky Chef says
Absolutely Katalina… shipping them your way! 🙂
Liz says
Just saying Whoopie Pie makes me nostalgic. What a great introduction to the new season. Thank you for bringing them to FF.
The Chunky Chef says
Thanks Liz!! Hope you’ve had a great weekend 🙂
Michelle @ A Dish of Daily Life says
What a yummy treat! They look absolutely scrumptious! And your photos are gorgeous, as always! Just wanted to let you know that you are featured tonight at #FoodieFriDIY…I’m sending a ton of foodie love your way! Hope to see you at the party again tonight!
The Chunky Chef says
Ahhhh, thanks so much Michelle!! 😀 😀
Jennifer A Stewart says
Gorgeous and beautiful! These will be a hit at the Fall Festival!
The Chunky Chef says
Thanks Jennifer!! 😀