This recipe makes enough Pumpkin Whoopie Pies to feed an army, so take these to your next holiday gathering!
Yield: 4 dozen smallish assembled whoopie pies.
Recipe adapted from Brown Eyed Baker
For the cookies:
3 cups flour
2 Tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup brown sugar
1 cup canola or vegetable oil
3 cups chilled canned pumpkin
2 teaspoons vanilla extract
For the filling:
2 1/2 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 Tablespoons real maple syrup
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line several large baking sheets with parchment paper.
2. In a large bowl, whisk together flour, cinnamon, baking powder, baking, soda, slat, ginger, and nutmeg.
3. In another bowl, whisk sugars and oil together until well combined. Add pumpkin puree and whisk again. Add the eggs and vanilla and whisk a final time until well combined.
4. Add the dry mixture to the pumpkin mixture in 3 separate additions, whisking after each addition until combined.
5. Using a large spoon, drop the batter onto the parchment paper in heaping Tablespoons. If you would like larger whoopie pies, drop 2-3 Tablespoons worth of batter.
6. Bake for 10-12 minutes or until cookies are firm and a toothpick inserted in center come out clean. Remove from the oven and let cool completely.
7. Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Add cream cheese and beat until well combined and smooth. Add the powdered sugar, 1/2 cup at a time, beating after each addition. Add maple syrup, vanilla extract, and salt and beat a final time.
8. To assemble the whoopie pies: pick up one cookie and hold it with the bottom facing upward. Place a heaping spoonful of the filling on top of the cookie. Place another cookie, bottom down, on top of the filling and press down gently so filling spreads out to the edge of the cookie. Repeat with remaining cookies.
9. Place finished whoopie pies in the fridge for 30 minutes of freezer for 15 minutes before serving. These freeze wonderfully wrapped in saran wrap. Simply remove from freezer and thaw for 30 minutes on the counter top or overnight in the refrigerator.