🎃 Pumpkin Whoopie Pies Sweetened with Maple Sugar

Albert Wood
🎃 Pumpkin Whoopie Pies Sweetened with Maple Sugar

Fall’s fluffiest cookie sandwich just got a maple-powered makeover!

Soft, spiced pumpkin cookies. Fluffy vanilla cream. And a sweet twist — we swapped half the white sugar for Wood’s Vermont Maple Sugar. The result? A cookie that tastes like October and hugs your taste buds. 🍁

Whether you’re baking for a potluck or just because you’re a grown-up who wants cookies for dinner (no judgment), these Pumpkin Whoopie Pies are everything cozy should be.

💡 Ingredient Tips

  • Safflower Oil: For a healthier twist, use cold-pressed safflower oil from a reputable source like Azure Standard. It’s a clean-burning oil that performs beautifully in baked goods.
  • Tallow Instead of Shortening: Grass-fed tallow makes a great substitute in the filling. It’s traditional, nourishing, and lends a rich creaminess.
  • Make-Ahead Friendly: The cookies can be made a day ahead and stored in the fridge before assembling.

🍁 Why We Bake with Maple Sugar

Maple sugar isn't just sweet — it’s rich, complex, and better for your body. Wood’s Vermont Maple Sugar is made from 100% pure maple sap, naturally crystallized and never bleached. You get a bold maple flavor and trace minerals without the blood sugar rollercoaster.

It’s better for your cookies and your conscience.

🛒 Shop Maple Sugar Now »

📸 Tag Us, Whoopie Maker!

We want to see your maple masterpieces! Tag @woodssyrupco and use #PumpkinWhoopiePies on Instagram for a chance to be featured.

From our sugarbush to your table.™

🎃 Pumpkin Whoopie Pies Sweetened with Maple Sugar

Al Wood

Servings

24

Prep Time

30 minutes

Cook Time

10 minutes

🎃 Pumpkin Whoopie Pies Sweetened with Maple Sugar

Ingredients

  • 3½  cups King Arthur all-purpose flour
  • ¾ cup sugar
  • ¾ cup Wood's Vermont Maple Sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 can (15 oz.) pumpkin
  • 5 large eggs
  • ½ cup water
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Filling—

  • ¼ cup all-purpose flour
  • Dash salt
  • ¾ cup 2% milk
  • 1 cup shortening
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • Optional: toasted chopped pecans, semisweet chocolate chips

Directions

    Prepare the cookie dough—

    1. Preheat the oven to 350°F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
    2. In another bowl, whisk the eggs, pumpkin, water, oil, and vanilla.
    3. Stir in the dry ingredients just until moistened.
    4. Tip: For the best results, use a hand mixer to mix the dough.
    5. Drop approximately 2 tablespoons of dough 2 inches apart onto parchment-lined baking sheets (I press down to a thickness of ¼ inch).
    6. Bake for 8-10 minutes.
    7. Move to wire racks to cool completely.

    Prepare the filling—

    1. In a small saucepan, combine the flour and salt. Gradually whisk in the milk until smooth, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium, then cook and stir until the mix has thickened, about two minutes. Cover and refrigerate it until completely cooled.
    2. In a large bowl, beat the shortening, confectioners’ sugar, and vanilla extract until smooth. Add the chilled milk mixture and beat until light and fluffy, about seven minutes.

    Assemble the whoopie pies—


    1. Spread the filling on the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
    2. Store in the refrigerator.
    3. If desired, roll filled pies in pecans or chocolate chips.
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