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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
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4 from 16 votes

Spiced Pumpkin Whoopie Pies with Browned Butter Maple Cinnamon Frosting

Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Servings: 36 whoopie pies
Calories: 172kcal
Author: The Chunky Chef



  • 3 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • Pinch ground nutmeg
  • 2 cups brown sugar packed
  • 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


  • 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 - 3 1/2 cups powdered sugar


  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, whisk together the first 8 ingredients (through nutmeg) and set aside.
  • To the bowl of a stand mixer, add melted butter, oil, and brown sugar and beat until combined.
  • Add in eggs, pumpkin, and vanilla and beat for about 1 minute.
  • Add in the flour mixture, a little at a time, beating until just combined after each addition. Batter will look like thick cake batter at this point.
  • Use a small cookie scoop or Tbsp measuring spoon and scoop batter onto baking sheet, about 2 inches apart.
  • Bake for 12-14 minutes. Tops of cookies should spring back when touched lightly.
  • Let cool on baking sheet for a few minutes, then transfer to a cooling rack.
  • While the cookies are cooling, make the frosting.
  • In a small saucepan, over MED-LOW heat, melt the butter. Continue heating the butter until it turns a light golden brown color. Set aside and let it cool for 15 minutes.
  • In a stand mixer, beat the cooled browned butter and softened cream cheese on MED speed, until light and fluffy (about 2 minutes).
  • Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix on LOW until just combined.
  • Slowly and gradually beat in the powdered sugar.
  • To one of the cooled cookies, spread about 2 tsp of the frosting, then top with another cookie. Place on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes.
  • If desired, sprinkle with powdered sugar just before serving.



Calories: 172kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 143mg | Potassium: 88mg | Sugar: 12g | Vitamin A: 3055IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 0.9mg