Maple Pumpkin Whoopie Pies Fall Recipe
- Cook Time: 37 minutes
- Total Time: 37 minutes
- Diet: Vegetarian, Gluten-Free Option
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon maple extract (optional for extra flavor)
Instructions
- Step 1: Oven and Pan Preparation: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the sticky pumpkin batter from clinging to the pan and ensures an easy release after baking.
- Step 2: Sifting the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Sifting or whisking helps remove lumps and ensures the spices and leavening agents are evenly distributed throughout the cakes.
- Step 3: Mixing the Wet Ingredients: In a large bowl, combine the brown sugar and vegetable oil. Whisk until smooth. Add the pumpkin puree, egg, and vanilla extract. Beat the mixture until it is fully incorporated and the color is a consistent vibrant orange.
- Step 4: Creating the Pumpkin Batter: Gradually add the dry flour mixture into the wet ingredients. Use a spatula to fold the ingredients together gently until just combined. Be careful not to overmix, as this can make the whoopie pies dense rather than light and airy.
- Step 5: Baking the Pumpkin Shells: Using a cookie scoop or a large spoon, drop mounds of batter (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the tops spring back when lightly touched. Let them cool completely on a wire rack before filling.
- Step 6: Preparing the Maple Cream Filling: In a clean bowl, beat the softened cream cheese and butter together until pale and fluffy. Gradually add the powdered sugar, one cup at a time, followed by the maple syrup and maple extract. Continue beating until the frosting is smooth and holds its shape.
- Step 7: Final Assembly: Pair up the cooled pumpkin shells by size. Pipe or spoon a generous amount of maple filling onto the flat side of one shell. Top it with the second shell and press down gently until the filling reaches the edges. Repeat for all pies.