Everyone claims to be "over" anything pumpkin-related, but if there's any time when it's most appropriate, Thanksgiving would be it. Some families—like mine—do a pureed squash as a savory item; but most tables opt for a traditional pumpkin pie, probably scooped out from a can into a pre-baked shell. No judgements! That's a delicious pie right there.

But this year, might we suggest bucking with tradition and opting for something a little more whimsical? Our friends at Magnolia Bakery have kindly bestowed upon us, and you, their recipe for Pumpkin Spice Whoopie Pies, which cuts down on the inherent slime factor of pumpkin in pie form and replaces it with soft cake and creamy maple frosting. Still hatin'?

Pumpkin Spice Whoopie Pies


  • 3 cupe Hecker's AP flour
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1.4 cups granulated sugar
  • 1 cup light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1.5 cups plus 2 tablespoons plus 2 teaspoons pure pumpkin (NOT "pumpkin pie filling")
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon orange zest
  • 3/4 cup dried cranberries

Preheat oven to 325 degrees.

In a large bowl, mix the flour, cinnamon, baking powder, ginger, baking soda, allspice, salt, clove and nutmeg; whisk together well and set aside.

Put the sugar, brown sugar and vegetable oil into the mixer and mix together using the whisk attachment. It will look grainy. Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition. Add the pumpkin, vanilla and orange peel to the mixer and mix until well blended.

Stir in the flour mixture, by hand until just combined, then stir in dried cranberries.

Using a small ice cream scooper, scoop the batter onto a parchment paper-lined cookie sheet and bake for 8 - 10 minutes. You should be able to get 60 halves from this batch.

While the cakes are baking...

Maple Cream Cheese Frosting

  • 1 cup cream cheese, softened and cut into small cubes
  • 1/2 cup softened unsalted butter
  • 3/8 cup or 6 tablespoons Grade B maple syrup
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's sugar

Using the paddle attachment and starting on speed one or low, mix the cream cheese and the butter into the mixer, after cream cheese and butter has combined, turn mixer speed up to speed two and beat using the paddle attachment until smooth. About 3 minutes.

As the butter and cream cheese are mixing add the maple syrup and vanilla.

Gradually add in the sugar 2 cups at a time, scraping down the sides and bottom of the bowl frequently. Beat until all of the sugar is incorporated and the icing is smooth and creamy.

Once the cakes are cooled, dollop a few spoonfuls of the frosting onto the flat side, topping it flat side down with a second cake. Dust with more confectioner's sugar for added drama.