Wednesday, October 12, 2011

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

These are the perfect cookie for fall. I am not a huge pumpkin fan - but I desperately want to be. It's just so fall-ish. And it smells wonderful while baking. I'm starting to like it more...I still won't choose a piece of plain old pumpkin pie for my dessert, but pumpkin mixed in with something else? Sure. And pumpkin with maple cream cheese filling - definitely!
This is the only photo I managed to snap of these - I was making them to take to my aunt's annual fall party on Monday and was in a hurry. {And didn't come home with any - that's how good they are!}

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Yield: About 2 dozen assembled whoopie pies {will vary depending on how large you make them}

For the Whoopie Pies:
1½ cups all-purpose flour
1 tablespoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup granulated sugar
½ cup dark brown sugar
½ cup canola or vegetable oil
1½ cups chilled pumpkin puree (canned pumpkin)
1 egg
½ teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
2½ cups powdered sugar
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
2½ tablespoons maple syrup
½ teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

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

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 egg and vanilla and whisk until combined.

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

5. Use a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

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. 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. 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.

Source: barely adapted from Brown Eyed Baker

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  1. thank you, thank you for posting! i will be making these this weekend! xox

  2. can't wait to make them. does it matter if you use light brown sugar?

  3. Lynz- I don't think think using light brown sugar would make a big difference in these. Using dark brown probably gives it a little bit more of a robust flavor - but with all the other spices in these - I don't think you'd miss it. Give it a try and let me know if they still taste scrumptious!

  4. I don't think it made a difference using the light brown sugar instead of dark. They were super yummy. I made them for my RAs and my one RA said, "Uh!! Lynnnndsay!" other words, he really liked them. I even used imitation syrup and the frosting was still amazing! Thanks for the inspiration - keep it coming :)



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