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From: Country Living US
Pumpkin Whoopie Pies with Maple-Spice Filling
By Dawn Casale and David Crofton
Yields:
24
Prep Time:
30 mins
Total Time:
1 hr
Pumpkin cookies infused with traditional holiday spices make the perfect outer shell for a tangy and sweet maple filling.
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Ingredients
Pumpkin Whoopie Pies
- 3 cups all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 can pumpkin purée
- 2 cups light-brown sugar
- 1 cup canola oil
- 2 large eggs
- 2 Tbsp. dark molasses
Maple-Spice Filling
- 4 oz. cream cheese
- 5 Tbsp. unsalted butter
- 1 Tbsp. grade B dark maple syrup
- tsp. ground cinnamon
- 1 pinch ground cloves
- tsp. salt
- 3 cups confectioners’ sugar
Directions
- Step 1In a medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
- Step 2In the bowl of an electric mixer fitted with paddle attachment, beat together pumpkin puree, brown sugar, oil, eggs, and molasses on medium speed until mixed, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; gradually add flour mixture and mix for 30 seconds. Cover and refrigerate batter until chilled, about 30 minutes.
- Step 3Preheat oven to 350 degrees F. Transfer batter to a pastry bag fitted with a large plain tip (about 1/2 inch wide). Pipe 2-inch circles onto parchment-lined baking sheets, spacing whoopies 1 1/2 inches apart. (Keep batter refrigerated between batches.)
- Step 4Bake until whoopies are deep orange and spring back when touched, about 20 minutes, rotating baking sheets halfway through. Cool completely on pans.
- Step 5To make filling: In the bowl of an electric mixer fitted with paddle attachment, beat together cream cheese and butter on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; add maple syrup, cinnamon, cloves, and salt, and mix for 30 seconds. Gradually add confectioners' sugar and mix for 1 minute. If filling is too soft to hold its shape, add more confectioners' sugar, 1 tablespoon at a time, until desired consistency. (Store in refrigerator, in an airtight container with plastic wrap pressed onto surface of filling, for up to 5 days.)
- Step 6To fill pies: Turn half the whoopies over so they're bottom-side up. Using a pastry bag or butter knife, add a dollop (1 1/2 tablespoons) of Maple-Spice Filling onto each whoopie bottom. Top with remaining whoopies.
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