• For the Whoopie Pies:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamon
  • Zest of one orange
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup canola or vegetable oil
  • 1 1/2 cups canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Maple-Cream Cheese Filling:
  • 3 cups powdered sugar
  • 8 ounces cream cheese, at room temperature
  • 4 ounces (½ cup) unsalted butter, at room temperature
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Being the first day of fall and an afternoon of Sunday football, I wanted to make something with pumpkin in it. I love pumpkin. Actually everyone in my family adores pumpkin and we can’t make enough recipes using it in the fall. We never tire from anything pumpkin.

After looking at numerous recipe online I decided to try Brown Eyed Baker’s version adding ground cardamon and orange zest to the batter. It was YUMMY! I also halved the recipe.


1. Preheat oven to 350 degrees F. Spray two baking stones with a non-stick cooking spray.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger cardamon, nutmeg and orange zest. Set aside.

3. In the bowl an electric standing mixer beat together granulated sugar, the light brown sugar, oil, pumpkin puree, eggs and vanilla extract until combined.

4. Gradually add the dry mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking stones, about an inch apart.

6. Bake for 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.