Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Dreamy maple cream cheese filling is sandwiched between pillowy rounds of pumpkin cake in these irresistible Pumpkin Whoopie Pies. The perfect fall dessert!
Prep Time25 minutesminutes
Cook Time10 minutesminutes
Total Time35 minutesminutes
Ingredients
For the Whoopie Pies
2cupsbrown sugar
1cupcanola oil
1 ½cupschilled pumpkin puree
2large eggs
3cupsall-purpose flour
1teaspoonsalt
1teaspoonbaking soda
1teaspoonbaking powder
2tablespoonscinnamon
1teaspoonground ginger
½teaspoonground nutmeg
1teaspoonvanilla extract
For the Cream Cheese Filling
3cupspowdered sugar
½cupunsalted butter, at room temperature
8ouncescream cheese, at room temperature
3tablespoonsmaple syrup
1teaspoonvanilla
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Instructions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper, and set aside.
In a large bowl, mix together the brown sugar and oil. Add in the pumpkin puree and eggs. Beat until well combined.
Add the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and vanilla to the pumpkin mixture. Mix well. Let the batter rest for 10 minutes to thicken slightly.
Using a spoon or small cookie batter scoop, place roughly 1 heaping teaspoon of batter evenly on the prepared baking sheets. Bake for 10 - 12 minutes in the preheated oven until the cookies start to slightly crack on the top. Let the cookies cool before assembling the whoopie pie sandwiches.
To prepare the filling, use an electric mixer or stand mixer with paddle attachment. Beat the butter until smooth, with no lumps remaining. Add the cream cheese and beat until combined. Add in the powdered sugar, vanilla, and maple syrup. Beat until just combined, making sure not to overmix.
To assemble: After the cookies have cooled, turn half of them upside down on the baking sheet. Fill a piping bag with cream cheese filing, and pipe 1 tablespoon of filling in the center of each upside-down cookie. Gently place the top half of each cookie on the filling. Gently press together, and chill until ready to serve.
Video
Notes
Storing: Keep the whoopie pies in an airtight container in the fridge for 7-10 days. Freezing: To freeze, wrap each whoopie pie in plastic wrap. Then, pop them in the freezer for up to 3 months. Let defrost at room temperature before serving.