Our easy Whoopie Pie Recipe makes Maine-style Brownie Pumpkin Chip whoopie pies quickly and with minimal fuss. These rich chocolate whoopie pies are filled with a light, fluffy pumpkin cream filling and studded with chocolate chips, and the cake is made from a boxed brownie/cake mix for speed. We combine two classic flavors—chocolate and pumpkin—to create a delicious seasonal treat. Made with real pumpkin, this creamy filling is the perfect complement to fudgy cake rounds. (Prefer not to use pumpkin? A simple vanilla filling is included below.)

The Brownie Pumpkin Chip Whoopie Pie

With the holidays coming up, our family leans into baking. My mom’s chocolate whoopie pie is legendary, but traditional recipes can be time-consuming. To save time without sacrificing flavor, I developed a semi-homemade version that delivers bakery-style results using boxed cake or brownie mix and a few added ingredients.

Cake Mix Whoopie Pies

Using a box mix as a shortcut lets you make a smaller batch quickly. The technique is simple: prepare the mix with evaporated milk instead of water, add a little flour and baking powder for structure, and bake into thick scoops that become soft, cake-like whoopie pie rounds. Finish with a homemade pumpkin cream filling and chocolate chips for extra indulgence.

Maine Whoopie Pies

Maine is famous for lobster, potatoes, and, yes, whoopie pies. These sandwich-style treats are a beloved regional specialty with long-standing recipes and even festivals celebrating them. While many bakeries make excellent whoopie pies, the classic Maine versions are particularly cherished for their soft cake rounds and creamy center.

What makes the Maine Whoopie Pie recipe special?

The secret often feels mysterious because each family and bakery guards their version. Two well-known Maine favorites include the chocolate varieties from local bakeries and the brownie-style whoopie pie from small-town shops. No matter the origin, a truly great Maine whoopie pie combines tender, cakey rounds with a fluffy, flavorful filling.

Filling for These Chocolate Chip Whoopie Pies

For this recipe we made a creamy pumpkin filling to pair with chocolate brownie-style cakes. The cake uses a boxed dark chocolate cake or brownie mix; the filling uses real pumpkin puree, butter, evaporated milk (or milk of choice), pumpkin pie spice, vanilla, and powdered sugar. We also add chocolate chips and optional pumpkin spice chips to the tops of the rounds for extra texture and flavor.

Can I Skip the Pumpkin?

Yes. If you prefer not to use pumpkin, make a simple vanilla filling instead. Whip together:

1 stick butter, room temperature (salted or unsalted)
3–4 cups powdered sugar
¼ cup milk (or dairy-free alternative)
1 teaspoon vanilla

Making Our Chocolate Chip Pumpkin Whoopie Pies

(Printable recipe card follows below)

Start with any dark chocolate box cake mix or brownie mix, evaporated milk, a bit of flour, and baking powder. The key to achieving a bakery-style texture with a box mix is substituting evaporated milk for the water called for on the package—this improves richness and cake density.

Whisk eggs and evaporated milk until light, then stir in the prepared dry mix, flour, and baking powder until combined. The batter will be thick so the rounds hold their shape when dropped onto a baking sheet.

Scoop 2-inch portions about 2 inches apart onto a greased cookie sheet. Top each mound with semi-sweet chocolate chips and optional pumpkin spice chips.

Bake at 350°F (175°C) for about 12–15 minutes, until set and firm to the touch. Transfer to a cooling rack.

For the filling: combine pumpkin puree, softened butter, evaporated milk (or milk of choice), pumpkin pie spice, and vanilla. Whip those together until smooth, then gradually add powdered sugar until the filling is thick but still light—spreadable like a frosting.

Assemble by piping or spreading the pumpkin cream onto the flat side of one whoopie pie round, then top with a second round. Piping in a spiral gives a neat finish, but a simple spread works fine too. These whoopie pies freeze well in an airtight container for up to two months, making them great for planning ahead.

These whoopie pies make a fantastic dessert or an indulgent breakfast treat. If you love pumpkin, try other seasonal recipes for variety.

More Fall Recipe Ideas

No-Churn Pumpkin Ice Cream
Stuffed Homemade Monkey Bread
Amazing Applesauce Cookies

Maine Brownie Pumpkin Chip Whoopie Pie

Yield:
12-14 Whoopie Pies

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Our easy whoopie pie recipe produces brownie-style chocolate whoopie pies with a creamy pumpkin filling. Using boxed cake or brownie mix makes them quick and approachable.

Ingredients

1 box dark chocolate cake mix, prepared without water
1 cup evaporated milk
⅔ cup all-purpose flour
1 teaspoon baking powder
1 bag semi-sweet chocolate morsels
1 bag pumpkin spice morsels (optional)
For the filling:
2 tablespoons pumpkin puree
2 tablespoons butter, softened
1 tablespoon evaporated milk
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
2–2½ cups powdered sugar

Instructions

Preheat oven to 350°F (175°C).
Prepare the box mix as directed on the package, substituting evaporated milk for water.
Stir in baking powder and flour; mix until combined.
Spoon 2-inch scoops onto a greased cookie sheet about 2 inches apart.
Top each scoop with chocolate morsels and optional pumpkin spice chips.
Bake 12–15 minutes, until set and firm to the touch.
Transfer rounds to a cooling rack.
Whip the filling ingredients (pumpkin puree, butter, evaporated milk, vanilla, pumpkin pie spice) until smooth, then gradually add powdered sugar until the filling is thick but light.
Pipe or spread filling onto the flat side of a whoopie round, top with a second round, and serve.

Notes

Not a fan of pumpkin? Use the vanilla filling described above. To freeze, store assembled or unassembled whoopie pies in an airtight container for up to two months.

Nutrition Information:

Yield: 14
Serving Size: 1

Amount Per Serving:
Calories: 247
Total Fat: 5g
Carbohydrates: 50g
Sugar: 44g
Protein: 2g

Nutrition facts are estimates and may vary by brand and portion size.