Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Yum.

Lately, I've been seeing a lot of creative whoopie pies posted on the various blogs I read, and it has really gotten me interested in trying to make whoopie pies myself.  I've seen many recipes for the traditional whoopie pie:  chocolate with marshmallow fluff filling.  However, since it's almost Thanksgiving, I decided to choose something seasonal and make this pumpkin variation from Brown Eyed Baker.  

I love pumpkin, but what really got my attention was the maple cream cheese filling.  It sounded like the perfect flavor of filling to be sandwiched between the spiced pumpkin cake.  Biting into one of these amazing pies really brings out the flavors of fall.  The pumpkin cake has a very moist, delicate texture, and the addition of spices add a touch of Thanksgiving.  The cream cheese filling is light and creamy, with a subtle hint of maple that blends perfectly with the pumpkin.  It adds just the right amount of richness to this treat, without taking it too far.  

Since this was my first time making whoopie pies, I was initially a bit surprised by the amount of batter this recipe made.  I used a large bowl, and it was almost filled to the brim!  But, as I scooped the batter onto the cookie sheets, it ended up being just the right amount to make 12 large whoopie pies (about the size of a coaster)...so don't be alarmed if you try this recipe!  As long as you use a large heaping spoonful of batter for each cookie, you should end up with 12 whoopie pies.  You can also adjust your scoop size down to make smaller pies if you desire, and you'll end up with a lot more than 12!

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

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Recipe adapted from Brown Eyed Baker

Yield:  about 12 large assembled whoopie pies

Ingredients:

For the whoopie pies:

3 cups all purpose flour

2 Tbsp cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground ginger

1/2 tsp nutmeg

1 cup granulated sugar

1 cup dark brown sugar

1 cup canola or vegetable oil

3 cups chilled pumpkin puree (canned pumpkin)

2 eggs

1 tsp vanilla extract

For the filling:

3 cups confectioners' sugar

8 ounces cream cheese, at room temperature

4 ounces (1/2 cup) unsalted butter, at room temperature

3 Tbsp maple syrup

1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees.  Line baking sheets with parchment paper, or use a silicone baking mat, and set aside.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg.  Set aside.

In a separate large bowl, mix the granulated sugar, brown sugar, and the oil together.  Add the pumpkin puree and whisk to combine.  Add the eggs and vanilla extract and mix well until combined.  

Gradually add the flour mixture to the wet mixture, and mix together until incorporated.  

Using a large tablespoon, drop a heaping spoonful of dough onto the prepared baking sheets, about 2 inches apart.  

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.  The tops of the cookies should be starting to crack, and should be firm when touched.  Remove from the oven and let cool in the pan for about 5 minutes.  Then remove to a cooling rack to finish cooling.

To make the filling:  beat the butter on medium speed until smooth with no visible lumps, about 3 minutes.  Add the cream cheese and beat until smooth and well combined, about 2 minutes.  Add the confectioners' sugar, a little at a time, then add the maple syrup and vanilla.  Beat until smooth.

To assemble the whoopie pies:  Turn half of the cooled cookies upside down.  Pipe the filling generously onto one half.  Then place another cookie, flat side down, on top of the filling.  Press down slightly so that the filling spreads to the edges of the cookie.  Repeat until all cookies have been used.  Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Notes:

• I highly recommend using 100% pure maple syrup.
• For filling cookies, no need for fancy piping tips and piping bags.  Simply spoon the filling into a large Ziploc bag.  Seal, then cut the bottom corner of with a pair of scissors and gently squeeze filling out of the hole.