Pumpkin Whoopie Pies with a Maple Cream Cheese Filling Recipe

I love anything pumpkin. So I'm always excited to try new pumpkin recipes. When I came across this recipe I couldn't wait to cook a pumpkin and get started. Forewarning, these are HIGHLY addictive. They also take a while too cook and assemble, so be prepared. 

YUM

PUMPKIN WHOOPIE PIES WITH MAPLE CREAM CHEESE FILLILNG

Makes about 4 dozen assembled whoopie pies (will vary depending on size)

Ingredients For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups pumpkin
2 eggs
1 teaspoon vanilla extract

Directions for Whoopie Pies:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

Cut baking pumpkin in half. Fill a 13x9 glass pan with ½ inch of water and place pumpkin halves face down. Cook for 45 minutes. Once cooked, scoop out the meat of the pumpkin, should make about 3 cups.

In a separate bowl, 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 completely combined.

Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

Ingredients For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

Directions for Filling:

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 combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) 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.

Prepping the Pumpkin

Cooked Squash

Assembled Whoopie Pies

Love trying different Pumpkin Pie Recipes!