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Saturday, October 5, 2013

Pumpkin Whoopie Pies with Maple Cream Cheese filling

These Pumpkin Whoopie Pies are the perfect bite-size fall dessert!  All the yummy, comforting flavors of pumpkin pie in a moist cookie cake, with a rich maple cream cheese filling.   They will make you happy it's fall time :)
Recipe ~ yields about 2 dozen whoopee pies
1 1/2 cups firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
1 cup vegetable oil
1 2/3 cups pumpkin puree
2 large eggs at room temp
3 cups all purpose flour
2 Tbsps ground cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp pure vanilla extract
Maple Cream Cheese Filling:
8 oz cream cheese, softened
12 Tbsps unsalted butter, softened
1 tsp pure vanilla extract
4 cups confectioners sugar
2 Tbsps pure maple syrup
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and spray with baking spray.  In the bowl of a stand mixer fitted with a paddle attachment, combine the sugars, oil, pumpkin and eggs and beat on medium speed until smooth.  Sift together flour and all the spices and baking powder in a separate bowl and stir to blend.  Add flour mixture and vanilla to pumpkin mixture and beat just until incorporated and smooth - do not overbeat.  Using a tablespoon size cookie scoop drop onto prepared baking sheets leaving about 2" space between each.
Bake until just set in the middle about 8 mins,, be careful not to over bake.  Remove from pan and let cool on a wire rack. 
Prepare filling:  In the bowl of stand mixer fitted with a paddle attachment combine butter, cream cheese, vanilla and maple syrup.  and cream together until smooth.  Add confectioners sugar and continue beating until smooth.
When cakes are cooled pipe filling generously on flat side of one cake and then cover with flat side of another cake, press lightly together.  Refrigerate for at least 30 minutes to firm up before serving.  These stay well for a 4 days stored in an airtight container in the refrigerator or individually wrapped in saran wrap.  Can be served cold or at room temperature.
Recipe adapted from Taste of the South



  1. These look great sharing on my FB page. ~ Melissa's Southern Style Kitchen