Pumpkin Whoopie Pies (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour.
02 -
1 tsp salt.
03 -
1 tsp baking soda.
04 -
1 tsp baking powder.
05 -
2 ½ tbsp pumpkin pie spice.
06 -
1 cup granulated sugar.
07 -
1 cup dark brown sugar.
08 -
1 cup vegetable oil.
09 -
3 cups canned pumpkin puree (chilled).
10 -
2 large eggs.
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1 tsp vanilla extract.
12 -
For the Filling:.
13 -
3 cups powdered sugar.
14 -
½ cup unsalted butter (room temperature).
15 -
8 oz cream cheese (room temperature).
16 -
3 tbsp maple syrup.
17 -
1 tsp vanilla extract.
# Instructions:
01 -
Set the oven to 350°F and prepare baking sheets with parchment.
02 -
Mix together the flour, salt, baking soda, baking powder, and pumpkin spice in a bowl.
03 -
In another bowl, combine the sugars and oil. Stir in the pumpkin puree, then incorporate the eggs and vanilla.
04 -
Slowly blend the dry ingredients with the pumpkin mixture until the batter is smooth.
05 -
Drop rounded portions of the dough onto baking sheets and bake for about 10-12 minutes. Allow to cool fully.
06 -
For the filling, blend the butter with the cream cheese until smooth. Add powdered sugar, maple syrup, and vanilla, whisking until fluffy.
07 -
Spread or pipe the filling onto half of the cookies and top with the other halves.
08 -
Refrigerate for at least 1 hour prior to serving.
# Notes:
01 -
These Pumpkin Whoopie Pies are a classic autumn treat, combining soft, spiced cookies with a rich maple cream cheese filling. Perfect for parties, holiday gatherings, or a cozy dessert at home.