Martha Stewart Pumpkin Whoopie Pies Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart pumpkin whoopie pies are soft, domed pumpkin cakes sandwiched around a tangy maple cream cheese filling. The cakes bake up pillowy and tender, lightly spiced with cinnamon, ginger, and nutmeg, and the filling is sweet but not cloying. This version takes inspiration from Martha Stewart’s classic American entertaining style. Each bite is generous, warmly spiced, and tastes like a crisp autumn afternoon.

From start to finish, this treat takes about 37 minutes, with 25 minutes of prep and 12 minutes in the oven. It’s an easy baking project that even a beginner can handle, and it fits best at holiday gatherings, potlucks, bake sales, or a cozy weekend baking session at home.

Why This Martha Stewart Pumpkin Whoopie Pies Works

The key is the batter’s balance of moisture and structure. Canned pumpkin puree adds tenderness and deep color, while a measured mix of baking powder and baking soda gives the cakes a gentle lift so they stay domed instead of flat.

Just as important is the filling. Cream cheese and butter are beaten until smooth before powdered sugar goes in, which keeps it fluffy rather than stiff. A spoonful of pure maple syrup brings a warm sweetness that complements the pumpkin spice without overpowering it.

What You’ll Love About It

The cakes stay soft for days, the maple cream cheese filling is tangy and light, and the whole batch comes together in under 40 minutes. They look impressive on a dessert table but are simple enough to make on a whim.

Ingredients

Here’s everything you need to make these pumpkin whoopie pies.

For the Pumpkin Cakes

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (105g) packed light brown sugar
• 1 large egg (50g), room temperature
• 1 cup (240g) canned pumpkin puree — use pure pumpkin, not pumpkin pie filling
• 1 teaspoon vanilla extract

For the Maple Cream Cheese Filling

• 8 ounces (227g) cream cheese, softened
• 4 tablespoons (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt

Equipment

• Two baking sheets — line them with parchment paper
• Electric mixer — hand or stand, for the batter and filling
• Two mixing bowls — one medium, one large
• Wire rack — for cooling the cakes
• Cookie scoop — or two spoons for even portions

How to Make Martha Stewart Pumpkin Whoopie Pies

Step 1: Heat the Oven and Line the Pans

Arrange two racks in the upper and lower thirds of the oven and heat to 350°F (175°C). Line two baking sheets with parchment paper so the cakes release cleanly and nothing sticks.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the 2 cups (250g) flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. Set the bowl aside.

Step 3: Beat the Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl once so everything mixes evenly.

Step 4: Mix In the Egg, Pumpkin, and Vanilla

Beat in the egg, then the pumpkin puree and vanilla, mixing until smooth. The mixture may look slightly curdled, which is normal and will even out once the flour goes in.

Step 5: Fold In the Dry Ingredients

Add the dry ingredients and mix on low speed just until no streaks of flour remain. Don’t overmix here, or the cakes will turn tough.

Step 6: Scoop and Bake

Scoop rounded tablespoons of batter (about 2 tablespoons each) onto the prepared sheets, spacing them 2 inches apart; you should get 24 cakes. Bake, switching and rotating the sheets halfway through, until the tops spring back when lightly pressed, 11 to 13 minutes. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Maple Cream Cheese Filling

While the cakes cool, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the powdered sugar, maple syrup, vanilla, and salt and beat until light and fluffy, about 2 minutes more.

Step 8: Fill and Sandwich the Cakes

Match the cooled cakes into pairs of similar size. Spoon or pipe about 2 tablespoons of filling onto the flat side of one cake, then gently press the flat side of its partner on top until the filling reaches the edges. Serve immediately or chill until ready to serve.

What to Serve With It

• Hot coffee — a plain cup balances the sweet filling nicely.
• Chai tea — its warm spices echo the pumpkin cakes.
• Vanilla ice cream — serve a small scoop alongside for dessert.
• Fresh apple slices — a crisp, light side on a fall spread.

Tips for the Best Results

• Room temperature dairy — softened butter and cream cheese blend far more smoothly.
• Even scooping — uniform portions bake at the same rate and pair up neatly.
• Check the spice — taste the batter sparingly and adjust the cinnamon if you like.
• Chill the filling — a short rest firms it up for cleaner piping.
• Cool completely — warm cakes will melt the filling and slide apart.
• Pure pumpkin only — pie filling adds sugar and spice that throw off the balance.

Easy Variations

For a warmer spice profile, add 1/4 teaspoon of ground cloves to the dry mix. Swap the maple syrup for honey in the filling for a milder sweetness, or add 1 teaspoon of orange zest to the cream cheese for a bright citrus note.

Storing and Reheating

Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days; let them sit at room temperature for 15 minutes before serving for the softest texture. Freeze the unfilled cakes in a zip-top bag for up to 2 months and thaw at room temperature for 30 minutes before filling. The filling can be made up to 2 days ahead and refrigerated; bring it to room temperature and beat briefly before using.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size.

FAQs

Can I make these Martha Stewart pumpkin whoopie pies recipe ahead of time?

Yes, bake the unfilled cakes up to a day ahead and store them in an airtight container at room temperature. Make the filling up to 2 days ahead and keep it refrigerated until you’re ready to assemble.

Can I swap the maple syrup in the filling?

Honey works as a direct swap at the same 2 tablespoons, though the flavor will be milder. You can also leave it out and add 1 extra tablespoon of powdered sugar for a thicker filling.

How do I know the cakes are done?

The tops should spring back when you press them lightly, and the cakes will look set rather than wet. Pull them at 11 to 13 minutes, since overbaking makes them dry and tough.

Where did pumpkin whoopie pies come from?

Whoopie pies are a traditional American treat long associated with New England, especially Maine and Pennsylvania. The pumpkin version is a popular fall variation on the classic chocolate-and-cream pairing.

Martha Stewart-Inspired Pumpkin Whoopie Pies

Print Recipe

These soft, domed pumpkin cookies are lightly spiced and sandwich a tangy-sweet maple cream cheese filling. We take inspiration from Martha Stewart’s classic American entertaining style for a treat that tastes like a crisp autumn afternoon. Each bite is pillowy, tender, and generously frosted.

• Author: Anabelle Mclean
• Prep Time: 25
• Cook Time: 12
• Total Time: 37
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Cakes

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (105g) packed light brown sugar
• 1 large egg (50g), room temperature
• 1 cup (240g) canned pumpkin puree
• 1 teaspoon vanilla extract

For the Maple Cream Cheese Filling

• 8 ounces (227g) cream cheese, softened
• 4 tablespoons (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt

Instructions

1. Arrange two racks in the upper and lower thirds of the oven and heat to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes, scraping down the bowl once.
4. Beat in the egg, then the pumpkin puree and vanilla, mixing until smooth. The mixture may look slightly curdled, which is normal.
5. Add the dry ingredients and mix on low speed just until no streaks of flour remain. Do not overmix, or the cakes will turn tough.
6. Scoop rounded tablespoons of batter (about 2 tablespoons each) onto the prepared sheets, spacing them 2 inches apart. You should get 24 cakes. Bake, switching and rotating the sheets halfway through, until the tops spring back when lightly pressed, 11 to 13 minutes. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. While the cakes cool, make the filling: beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the powdered sugar, maple syrup, vanilla, and salt and beat until light and fluffy, about 2 minutes more.
8. Match the cooled cakes into pairs of similar size. Spoon or pipe about 2 tablespoons of filling onto the flat side of one cake, then gently press the flat side of its partner on top until the filling reaches the edges. Serve immediately or chill until ready to serve.

Notes

Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days; let them sit at room temperature for 15 minutes before serving for the softest texture. The unfilled cakes can be frozen in a zip-top bag for up to 2 months; thaw at room temperature for 30 minutes before filling. The filling can be made up to 2 days ahead and refrigerated; bring to room temperature and beat briefly before using. For the best flavor, use pure pumpkin puree, not pumpkin pie filling.

Nutrition

• Calories: 229
• Sugar: 27g
• Sodium: 151mg
• Saturated Fat: 4.8g
• Carbohydrates: 37g
• Fiber: 0.9g
• Protein: 2.1g
• Cholesterol: 34mg

Keywords: pumpkin whoopie pies, Martha Stewart-inspired whoopie pies, pumpkin cookies, maple cream cheese filling, fall dessert, Thanksgiving dessert, pumpkin spice, whoopie pie recipe, baking, sandwich cookies