Pumpkin Whoopie Pies
Pumpkin is available year-round. Whether is autumn season or not, there a lot of pumpkins at my garden. Here, I have what you need to celebrate the season with this great pumpkin. That is Pumpkin Whoopie Pies! They are the perfect pumpkin dessert. You and your family will love diving into a plate filled with pumpkin goodness. This recipe is for you. Let start.
Pumpkin Whoopie Pies
Course: DessertCuisine: AmericanDifficulty: Easy16
servings10
minutes1
hour5
minutes1
hour15
minutesPumpkin is available year-round. Whether is autumn season or not, there a lot of pumpkins at my garden. Here, I have what you need to celebrate the season with this great pumpkin. That is Pumpkin Whoopie Pies! They are the perfect pumpkin dessert. You and your family will love diving into a plate filled with pumpkin goodness. This recipe is for you. Let start.
Ingredients
2 large eggs
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
2 c. packed brown sugar
1/2 c. vegetable oil
1 tsp. kosher salt
1 tsp. baking powder
1 c. (2 sticks) butter, softened, divided
1 (15-oz.) can pumpkin puree (about 2 cups), preferably chilled
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
- Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
- In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
- Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely.
- Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
- Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
Recipe Video
Notes
- http://www.delish.com/cooking/recipes/a55263/pumpkin-whoopie-pies-recipe/