Maple Pumpkin Whoopie Pies Recipe
- Cook Time: 37 minutes
- Total Time: 37 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon maple extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cakes don’t stick. This also helps with even browning.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Ensure there are no lumps of spices so the flavor is distributed evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the 1/2 cup of softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl, then mix in the pumpkin puree. The mixture might look slightly curdled at this stage, but that is perfectly normal.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can make the cakes tough rather than light and airy.
- Bake the Cakes: Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 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.
- Prepare Maple Filling: In a clean bowl, beat the softened cream cheese and 1/4 cup butter until smooth. Add the powdered sugar one cup at a time, followed by the maple syrup and maple extract. Beat until the frosting is stiff and creamy.
- Assemble the Pies: Pair up the cooled cakes by size. Pipe or spoon a generous amount of filling onto the flat side of one cake, then top it with its partner, pressing gently to push the filling to the edges.