Why is that so much fun to say?? Does anyone actually say that word in normal conversation? How about when you’re excited? I definitely don’t, but maybe I should try and start!!

Today we made Pumpkin Whoopie Pies with Maple Cream Cheese Filling and I honestly think I need to start selling these things. They were phenomenal!! It’s so bad, I’ve tried so hard to cut out sugar from my diet (thanks Diabetes) and I was like, “Lissie, you need to eat one and be done”… four whoopie pies later…

I regret nothing.

Here’s what you need:

For the Cookies:
3 cups of all-purpose flour
2 tbls of cinnamon (why do I always try to spell this “sinnamon”)
1 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
1 tsp of ground ginger
1/2 tsp of nutmeg
1 cup of granulated sugar
1 cup of dark brown sugar (I forgot to buy dark brown sugar so I used light brown sugar… didn’t effect the taste at all)
1 cup of vegetable oil (not pictured because of reasons… you can also use canola oil)
3 cups of Pumpkin Puree
2 eggs
1 tsp of vanilla extract

For the Filling:
3 cups of powdered sugar
8 ounces of cream cheese, room temperature
4 ounces of unsalted butter, room temperature
3 tbls of maple syrup
1 tsp of vanilla extract

First things first, combine your flour, baking soda and powder, cinnamon, salt, ginger, and nutmeg. Wisk them together until their all combined. This smells fantastic, by the way. Goes great with the Christmas music I was playing.

In a separate bowl, add the sugar, brown sugar, and vegetable oil. Mix until smooth.

Then add the pumpkin puree and mix that in completely.

Finally, add your eggs and vanilla and combine. This also smells amazing and just makes my whole mood change.

Now, slowly whisk in the flour mixture. I folded mine in and then whisked it, it just made it easier for me. But you do whats best for you. This final mixture smelled like heaven. I imagine heaven smelling of cooking spices and Christmas music.

Once your mix is combined, use a cookie scoop (or spoon, doesn’t really matter as long as they’re the same size) and scoop them out about 1 inch apart on a silicon baking sheet or parchment paper. I used both because I had to use three baking sheets for all my mix.

Pro tip: when using parchment paper, dab a small amount of batter on the tray before putting the parchment paper on. This allows the parchment paper to stay in place.

Place in a 350 degree oven for about 15 minutes. These cookies are really forgiving. There were multiple times where I forgot about my oven (because children) and nothing burned or got ruined. When you pull them out, let them cool completely. Flip over half of them… you’ll see why in a minute.

Cream the butter until smooth. It takes about 3 minutes, but depending on your butter it could take less time.

Then do the same with the cream cheese. Remember, you will need to scrape the sides with a spatula in order to keep it uniform.

Gradually add the powdered sugar. I did 1/2 a cup at a time. It takes forever, but it’s worth it. Scrape the sides down while doing this too. Trust me, it’s worth the time.

Finally, add the maple syrup and the vanilla and keep mixing it. It should be incredibly smooth. I could eat this out of the bowl and be happy for the rest of my life.

When the cookies are cooled, put about 1 tbls of the filling on the ones that are flipped over. Be careful, the cookies are rounded and they like to rock around. I used a small spatula to help me get the filling in the cookies without over filling them. I had a lot of filling left over, so maybe they should have had more, but then they would just be so messy. So, who knows. I’d rather have more left over than not enough.

Finally, sandwich those cookies together!! For a better Whoopie Pie, they need to go into the refridgerator for 30 minutes until firm.

But I couldn’t wait. They are so moist and have the best flavor. I think I would add more maple syrup because that flavor got lost, but otherwise, it was phenomenal.

I hope that you guys try this receipe. It’s so good and so easy to make.

As October comes to an end, we only have a couple more weeks of pumpkin recipes. I know, I’m upset too. But December brings something incredibly fun (and challenging).


I’m so excited to do this one, I’m already planning out my recipes. And seeing as my family and I can’t (about probably shouldn’t) eat 25 dozen cookies, I’ll be “Elfing” people with my cookies. Please see my Instagram (@glitterdunn) for more information. So stay tuned for this massive undertaking I’m super excited to lose sleep on!!

I hope that you try this recipe and let me know how you liked it!! As always, thank you for all your support, my family and I truly appreciate it.

With Light and Love,



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