Pumpkin Whoopie Pies with Maple Cream Cheese Filling
User Reviews
4.6
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Description
This recipe for Pumpkin Whoopie Pies with Maple Cream Cheese Filling features two tender, moist pumpkin-spiced cookies sandwiched with a smooth, creamy filling. The cookies derive their texture from a mixture of flour, baking soda and powder, and aromatic fall spices, combined with pumpkin puree for moisture. The oily base ensures softness, while the sugars create a balanced sweetness.
The filling combines cream cheese, butter, powdered sugar, maple syrup, and vanilla, producing a rich and sweet layer with a pronounced maple accent. These components meld into a creamy consistency that contrasts nicely with the cakey cookies.
These whoopie pies are ideal for fall celebrations or as a comforting treat with coffee or tea. They hold shape well and make for easy serving finger foods or packed desserts.
Ingredients
For the Whoopie Pies:
- 3 cups all-purpose flour
- 2 tablespoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 cup canola oil or vegetable oil
- 3 cups pumpkin puree canned pumpkin, chilled
- 2 egg
- 1 teaspoon vanilla extract
For the Maple-Cream Cheese Filling:
- 3 cups powdered sugar
- 8 ounces cream cheese at room temperature
- 4 ounces unsalted butter ½ cup, at room temperature
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
- 2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
- 3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
- 4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
- 5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
- 6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
- 7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
- 8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48assembled whoopie pies (will vary depending on how large you make them)
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 91mg | 4% |
| Potassium | 67mg | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 2515IU | 50% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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