It’s that time of the year… pumpkin is taking over every recipe… and we sure aren’t complaining! We stumbled across this recipe from Annie’s Eats and just couldn’t pass it up! These Whoopie Pies are DELICIOUS, super easy to make and the perfect treat to load up on a Giving Plate and send off to your coworkers, neighbors, friends or family!
Pumpkin Whoopie Pies
Yield: about 32 sandwich cookies
For the pumpkin cookies:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1/2 tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil (I used Avocado Oil)
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract
For the maple cream cheese filling:
3 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
8 oz. cream cheese, cold (I used about 4 oz.)
2 tbsp. maple syrup
1 tsp. vanilla extract
To make the pumpkin cookies, preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
I spooned the batter onto the parchment paper about 1 1/2-2 inches in diameter but you could transfer the batter to a pastry bag fitted with a large plain round tip.
Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let them cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining batter.
To make the filling (I did this while the cookies were baking), combine the butter and cream cheese in the bowl of an electric mixer. Beat on medium-heat speed until smooth, about 1-2 minutes. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Transfer the filling to a pastry bag fitted with a plain tip. (I improvised without an electric mixer or pasty bag and mine turned out just fine!)
To assemble, pair the cookies up by size. Pipe filling (or use a spoon) onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie. Refrigerate for at least 30 minutes to firm before serving.