Tuesday, September 27, 2011

Pumpkin Whoopie Pies

It's officially fall and I couldn't be happier!  What's better than a chilly day, curling up on the couch in your favorite team's sweatshirt and sipping a hot cup of coffee or apple cider? Did your favorite team win this weekend? Mine didn't-UK's football team has never been good but this year we are just embarrassing and I didn't even watch Florida annihilate us. Nonetheless, I got up Sunday morning and made these pumpkin whoopies for you.
Aren't these just the cutest little things you've ever eaten? I bet you can't eat just one! Actually, I can't eat just three, haha. These little pies are the perfect three-bite treat and the sweet cream-cheese maple filling compliments the pumpkin flavor perfectly!  When I first made this recipe I was hoping they would be good because I love all things pumpkin (pie, cookies, butter, cake, cheesecake, latte, etc) I had NO idea how amazing/addictive these would be. 
I take these to work and my co-workers go crazy over them! Seriously, I bet they would rather have these little delights vs. a raise.  Okay, maybe that's a little exaggerated but they are pretty darn good.

Pumpkin Whoopie Pies 
Printable Recipe
Original Source:Brown Eyed Baker

Yield: About 4 dozen whoopie pies


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
½ tsp ground nutmeg
1 cup granulated sugar
1 cup brown sugar (dark preferred)
1 cup canola oil
1 can pumpkin puree
2 eggs
1 tsp vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
1 stick unsalted butter, room temperature
3 tbsp maple syrup
1 tsp vanilla extract


Preheat oven to 350 degrees F. Prepare 2 baking sheets by lining with parchment paper or using a silicone baking mat.

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

In another bowl (or bowl of your stand mixer), whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Gradually add the flour mixture to the pumpkin mixture and whisk until combined.

Using a small cookie scoop or a large spoon drop a heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes or until a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from oven and allow to completely cool on wire rack.

For the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat 2 minutes or until smooth.

Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

Assemble the whoopie pie by turning half of the cooled cookies upside down. Pipe or spoon the filling onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Keep in air-tight container for up to 5 days in refrigerator.  

Happy Baking!  Don't forget to enter my giveaway, it ends Wednesday evening.

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