Maple Walnut Whoopie Pies

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Yield: 13 small or 7 large pies

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Here in Vermont we believe in all things maple. What better way to enjoy one of our most important crops than the quintessential New England treat, a whoopie pie? These are made as a smaller version of the classic, fist-sized pie, but you can certainly scoop and bake larger ones if that's what you prefer. See the tips section below for hints on how to do this.

Maple Walnut Whoopie Pies

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Hands-on time:
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Yield: 13 small or 7 large pies
Published: 01/01/2010



  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/3 cup maple syrup
  • 1/2 teaspoon maple flavoring
  • 2 large eggs
  • 3/4 cup chopped walnuts


  • 8 ounces cream cheese
  • 4 cups sifted glazing sugar OR confectioners' sugar
  • 1/4 teaspoon vanilla butternut flavoring

Tips from our bakers

  • To make large whoopie pies, scoop the batter by the 1/4 cupful onto the prepared baking sheets, and bake for 12 to 14 minutes. This recipe will make 7 large whoopie pies.


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Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment paper.

1. For the cookies: Whisk together the flour, salt, and baking powder; set aside.

2. In a large mixing bowl, cream together the butter, brown sugar, maple syrup, and maple flavoring.

3. Beat in the eggs, one at a time, scraping the bowl between additions.

4. Mix in the dry ingredients until the mixture is evenly moistened.

5. Scrape the bowl, then mix in the walnuts.

6. Scoop by the tablespoonful onto the prepared baking sheets, leaving 2" of space between each cookie.

7. Bake the cookies for 9 to 11 minutes, until the top springs back when lightly touched, and the edges are a light golden brown. Remove from the oven and cool completely on a rack before filling.

8. For the filling: Place the cream cheese and half of the confectioners' sugar in a large mixing bowl, and beat at slow speed until the mixture is smooth.

9. Add the remaining sugar and the flavoring, and mix until the filling is a spreadable consistency.

10. Place a tablespoon of filling on the bottom of a cookie; place another cookie, over the filling, bottoms facing together.

Nutrition information

Serving Size: 138g, 1 small pie Servings Per Batch: 11 Amount Per Serving: Calories: 529 Calories from Fat: 198 Total Fat: 22g Saturated Fat: 11g Trans Fat: 0g Cholesterol: 83mg Sodium: 259mg Total Carbohydrate: 79 Dietary Fiber: 2g Sugars: 61g Protein: 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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