When I saw these Pumpkin whoopie pies with maple-cream cheese filling on the Brown Eyed Baker’s site I knew that they were first on the list.
These are so good! The cookies are moist and cakey and the filling, oh man don’t get me started!
What you need for the cookies,
3 cups all purpose flour2 tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola oil
3 cups chilled pumpkin puree
1 tsp vanilla extract
What you need for the maple cream cheese filling,
3 cups powdered sugar1 block of cream cheese (8oz)
½ cup butter, at room temperature
3 tbsp maple syrup
1 tsp vanilla
Start by preheating your oven to 350 degrees. Line a baking sheet with a silpat mat or parchment paper.
In a bowl whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
In a separate bowl, whisk the granulated sugar and brown sugar together with the oil. Add the pumpkin puree and whisk to combine. Add the eggs and vanilla mix well.
Slowly add the flour mixture to the pumpkin mixture and whisk until well blended.
Use a small cookie scoop to drop a rounded tablespoon of dough onto the silpat mats about 1 inch apart.
Bake for 10-12 minutes, until a toothpick comes out clean, cookies should feel firm. Cool completely on a wire rack.
To make the filling beat the butter on medium speed until smooth, then add in the cream cheese until smooth and fully combined. Add in the powdered sugar a little at a time until well blended. Add in the vanilla and maple syrup.
Spread about a tablespoon of the filling on one flat side of a cookie and sandwich another cookie on top.
Put the cookies in the fridge for 30 minutes to firm up before serving.
These are the perfect fall treat. I wish I was having a Halloween party these would be perfect for that!
Recipe from The Brown EyedBaker