After a highly technical session with pumpkin guts (aka jack-o-lantern carving!), I always like to have a tasty treat at hand. Enter Maple-Pumpkin Whoopie Pies. The aroma of maple is intoxicating, and a creamy pumpkin filling puts this recipe over the top. Take my word for it. Better yet, give this recipe a whirl and find out for yourself!

Maple-Pumpkin Whoopie Pies

Makes   12 whoopie pies

Ingredients:

For the cookies:

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cups packed brown sugar

1/3 cup maple syrup

1 large egg

1 cup buttermilk, at room temperature

1/2 teaspoon maple extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

Pinch of kosher salt

 

For the filling:

4 ounces (1/2 package) cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1/4 cup canned pure pumpkin

1/4 teaspoon ground cinnamon OR pumpkin pie spice

Pinch of kosher salt

 

  1. Prepare the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). Preheat the oven to 400 degrees F. Using a hand mixer, beat the butter and brown sugar until light and fluffy. Beat in the syrup and egg, followed by the buttermilk and maple extract.
  2. Whisk the flour, baking soda, baking powder and salt in another small bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (note: you can also do all of this with a handy-dandy stand mixer!)
  3. Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart (about 6-9 cookies per baking sheet). Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.
  4. Prepare the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners’ sugar until smooth. Add the pumpkin, cinnamon (or pumpkin pie spice) and salt and beat until smooth.
  5. To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.
  6. Store filled cookies in the refrigerator.

 

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