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Soft, cakey pumpkin whoopie pies with warm fall spices and a sweet maple cream cheese filling, perfect cozy autumn dessert inspired by New England traditions.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 ½ tablespoons pumpkin spice
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 3 cups canned pumpkin puree
  • 4 large eggs (2 for batter, 2 for filling)
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • ½ cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 3 tablespoons maple syrup

Instructions

  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin spice; set aside.
  3. In a large bowl, whisk granulated sugar, dark brown sugar and vegetable oil until combined.
  4. Add pumpkin puree, 2 eggs, and vanilla extract to the sugar-oil mixture and whisk until smooth.
  5. Pour dry mixture into the pumpkin batter and whisk until no streaks of flour remain.
  6. Using a 1.5–2 inch cookie scoop, drop batter rounds about 1 inch apart onto prepared baking sheets.
  7. Bake one sheet at a time for 10–12 minutes.
  8. Cool cookies on baking sheet for 10 minutes then transfer to wire rack to cool completely; repeat with remaining batter.
  9. Beat softened butter on medium-high speed until smooth.
  10. Add cream cheese and beat until fully combined.
  11. Add powdered sugar, maple syrup, and vanilla extract to cream cheese mixture and beat until smooth and fluffy.
  12. Flip half the cooled cookies to the flat side, pipe a generous swirl of filling onto each.
  13. Top each filled cookie with another cookie, flat side down, pressing gently to form sandwich; optionally roll edges in sprinkles.
  14. Refrigerate assembled whoopie pies for at least 1 hour before serving.

Notes

Store assembled whoopie pies in airtight container in fridge, best within 3-4 days., Freeze wrapped pies up to 2 months; thaw overnight in fridge before serving., Freeze baked unfilled cookies separately and fill before serving for best texture., If batter feels too thin or sticky, add up to ½ cup extra flour., No pumpkin spice? Make homemade blend with cinnamon, ginger, nutmeg, and cloves., Possible to make gluten-free or dairy-free substitutions using appropriate flour blends and dairy-free alternatives.

Nutrition

Find it online: https://spoonandhearth.com/pumpkin-whoopie-pies/