Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

The pumpkin roll recipe we posted on Friday yielded 2 pumpkin rolls but we decided to make one pumpkin roll and use the rest of the batter to make these yummy whoopie pies. Genius.

The pumpkin whoopie pies were great and the house quickly filled with my favorite seasonal aromas when baking: cinnamon, pumpkin, cloves! I made pumpkin whoopie pies for the first time last year and they were seriously good…they’re all the same flavors of a pumpkin roll…perfect! At first I was scared to add maple syrup to the cream cheese frosting, but it was a perfect addition. Not at all overpowering.

I gave the pumpkin roll to my mom to bring to work because I didn’t want it sitting around the house begging me to eat it. But since the whoopie pies are small I felt less guilty about snacking on those. I may have eaten one or two. Or all.

Start with the same batter as the pumpkin roll then make a quick frosting

First Whip the butter until smooth

Then add the cream cheese

We poured the whoopie pie batter into molds but you could use a regular baking sheet. Make sure you grease the pan

Back to the frosting, gradually add the confectioners sugar

Add maple syrup

And vanilla. That vanilla looks beautiful

Now spread (or pipe) the cream cheese frosting onto the whoopies and press the tops on.

You need to make these!