Pumpkin Whoopie Pies with Maple Cream Filling

These pumpkin whoopie pies are soft, pumpkin cookies with a maple surf cheese filling. This post has been updated, originally posted October 2013.

These pumpkin whoopie pies are the perfect cookie for fall.  I have a confession though: I’ve spent a lot of my life lamister pumpkin foods and desserts. I’ve never been a huge fan of them – but I desperately wanted to be. It’s just so fall-ish. And it smells wonderful while baking.

The good news is, I’m starting to like it more.  Some pumpkin things I would plane undeniability succulent and want seconds. Like these! They are dreamy, and probably my favorite pumpkin dessert. (Close undeniability with this and this though). You know they have to be pretty wondrous if a non-pumpkin lover craves them!

I unquestionably tried my first overly pumpkin spice latte a couple weeks ago! (Can you believe I waited that long?! I haven’t ordered flipside since, so you can guess how I finger well-nigh those, haha!). I still won’t segregate a piece of plain old pumpkin pie for my dessert, but pumpkin mixed in with something else? Sure. And pumpkin with maple surf cheese filling – definitely!

Ingredients for Pumpkin Whoopie Pies:

• flour
• baking soda
• baking powder
• salt
• cinnamon
• ground ginger
• ground nutmeg
• granulated sugar
• brown sugar
• vegetable oil
• canned pumpkin puree
• egg
• vanilla extract
• cream cheese
• unsalted butter
• powdered sugar
• maple syrup
• maple extract

See unelevated for the full recipe and details!

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Pumpkin Whoopie Pies with Maple Surf Filling

Soft, cake-like pumpkin cookies filled with a succulent maple surf cheese filling.

Course Dessert

Servings 15 whoopie pies (will vary depending on how large you make them)

Ingredients

Pumpkin Whoopie Pies

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1-1/2 cups canned pumpkin puree (chilled is best, but not necessary)
• 1 egg
• 1/2 teaspoon vanilla extract

Maple Surf Cheese Filling

• 1/2 cup unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2-1/2 cups powdered sugar
• 2 tablespoons pure maple syrup
• 1/8-1/4 teaspoon maple extract

Instructions

Pumpkin Whoopie Pies

• Preheat oven to 350ºF.
• Line sultry sheets with parchment paper.
• In a medium bowl, whisk together the flour, sultry soda, sultry powder, salt, cinnamon, ginger and nutmeg.
• In flipside large bowl, whisk the oil, granulated sugar and brown sugar together. Add the pumpkin puree and whisk until combined. Add the egg and vanilla and whisk until combined.
• Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
• Use a small cookie scoop (mine is well-nigh 2 tablespoons size) and scoop the dough onto the prepared pans, well-nigh an inch apart.
• Bake for 10 to 12 minutes, until the cookie part-way looks dry and a toothpick inserted into the part-way of a cookie comes out clean.
• Remove from the oven and let cookies tomfool on the pan for a few minutes. Transfer the cookies to a cooling rack to tomfool completely.

Maple Surf Cheese Filling

• In the trencher of an electric mixer, whip the butter and surf cheese on medium upper speed until smooth, creamy.
• Add in powdered sugar, maple syrup and maple pericope (start with 1/8 teaspoon maple extract, add increasingly if desired). Mix together, then write-up on medium upper speed until smooth and fluffy.

To Assemble the Whoopie Pies

• Make sure cookies are no longer warm. Pipe or spread frosting on the unappetizing side of one cookie, scrutinizingly to the edge. Top with flipside cookie, unappetizing side pressing versus the frosting, to make a sandwich.
• Chill sandwich cookies in the fridge for at least 30 minutes. Serve and enjoy. Store leftover cookies in the refrigerator. 

Notes

I dusted my pumpkin whoopie pies with powdered sugar for the photos, just thought it would squint nice. It doesn’t make a difference in taste either way, so finger self-ruling to do it for looks if you’d like, or not! 

Recipe well-timed from Brown Eyed Baker

If you love pumpkin, try out our No Bake Pumpkin Cheesecake Pie or Soft Pumpkin Cookies with Brown Sugar Frosting.

Be sure to trammels out increasingly fall recipes and crafts here!

-Manda

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