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
- 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.
- 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!)
- 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.
- 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.
- 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.
- Store filled cookies in the refrigerator.
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