Pumpkin Whoopie Pies

So, I’ve been wanting to make these whoopie pies, and I remembered I had a pumpkin puree can, so I looked for several recipes and combinations, until I finally found one that caught my eye! Annie’s!

So I gave it a try, and we all loved them! They are a very sweet treat… but full of calories!

I used:

• 1.5 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1/2 cup butter
• 1 1/2 cup pumpkin puree
• 1 egg
• 1/2 tsp vanilla extract

For the maple cream cheese filling:

• 1 1/2 cup powdered sugar
• 1/4 cup unsalted butter, at room temperature
• 4 oz cream cheese, cold
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract

 

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So, let’s begin by preheating the oven to 350°F. Prepare baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Reserve. In a separate bowl, whisk sugars and “first butter” together. Add pumpkin puree and whisk to combine thoroughly. Add eggs and vanilla and whisk until combined. Sprinkle dry mixture over wet mixture and whisk until completely combined.

Serve small rounds of batter (I used about 1 tbsp) onto prepared baking sheet. Bake for 12 minutes. Remove from oven and let them cool for about 10 minutes. Transfer to wire rack to cool completely.

For the filling: Combine the “second butter” and cream cheese in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 2 minutes. Add powdered sugar, maple syrup and vanilla and beat until smooth. DO NOT OVERBEAT.

To assemble, make same-size cookie pairs. Place filling on the flat side of one cookie of each pair, and sandwich together with remaining cookie.