Pumpkin Whoopie Pies with Maple-Cream Cheese Filling

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Servings 48 assembled whoopie pies (will vary depending on how large you make them)
Prep 15 minutes
Cook 12 minutes
Total 30 minutes
Course:Snack
Cuisine:American
Author: Michelle

A fall twist for the classic whoopie pie

Ingredients:

For the Whoopie Pies:

  • 3
    cups
    all-purpose flour
  • 2
    tablespoons
    cinnamon
  • 1
    teaspoon
    baking powder
  • 1
    teaspoon
    baking soda
  • 1
    teaspoon
    salt
  • 1
    teaspoon
    ground ginger
  • ½
    teaspoon
    ground nutmeg
  • 1
    cup
    granulated sugar
  • 1
    cup
    dark brown sugar
  • 1
    cup
    canola or vegetable oil
  • 3
    cups
    chilled pumpkin puree
    (canned pumpkin)
  • 2
    eggs
  • 1
    teaspoon
    vanilla extract

For the Maple-Cream Cheese Filling:

  • 3
    cups
    powdered sugar
  • 8
    ounces
    cream cheese
    (at room temperature)
  • 4
    ounces
    unsalted butter, at room temperature
    ((½ cup ))
  • 3
    tablespoons
    maple syrup
  • 1
    teaspoon
    vanilla extract

Directions:

  1. 1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
  2. 2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
  3. 3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  4. 4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
  5. 5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
  6. 6. Bake for 10 to 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. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
  7. 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. 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.

Nutrition:

Calories: 141kcal
Fat: 4g
Saturated fat: 2g
Cholesterol: 17mg
Sodium: 91mg
Potassium: 67mg
Carbohydrates: 24g
Sugar: 17g
Protein: 1g
Vitamin A: 50.3%
Vitamin C: 0.8%
Calcium: 2.3%
Iron: 3.9%

Did you make this recipe?

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