Description
Seasonal magic comes alive in these luscious pumpkin whoopie pies, where warm spices dance with creamy maple cream cheese filling. Comfort meets indulgence in this classic New England treat that promises to delight your senses and sweeten autumn gatherings.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 3 cups canned pumpkin puree (chilled)
- 1 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 cup dark brown sugar
Spices and Leavening Agents:
- 2.5 tablespoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Filling Ingredients:
- 3 cups powdered sugar
- 0.5 cup (8 tablespoons) unsalted butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper, creating a smooth, non-stick surface.
- Sift together flour, salt, baking soda, baking powder, and pumpkin spice in a medium mixing bowl, ensuring no lumps remain.
- In a separate large bowl, whisk together sugars and oil until well combined, creating a smooth mixture.
- Fold in pumpkin puree, eggs, and vanilla to the sugar mixture, stirring until the ingredients are fully incorporated and the texture is uniform.
- Gradually add dry ingredients to the wet mixture, gently folding until a consistent, velvety batter forms without overmixing.
- Using a cookie scoop, deposit rounded dollops of batter onto prepared baking sheets, spacing them evenly.
- Bake for 10-12 minutes until edges are lightly golden and centers spring back when touched, then transfer to a wire rack to cool completely.
- For the filling, cream butter and cream cheese until light and fluffy, creating a smooth base.
- Gradually incorporate powdered sugar, maple syrup, and vanilla, whipping until the filling reaches a pillowy, spreadable consistency.
- Pair cooled cookies of similar size, spreading or piping filling generously on one half.
- Sandwich cookies together, gently pressing to distribute filling evenly.
- Chill in the refrigerator for at least 1 hour to allow filling to set and flavors to meld.
Notes
- Choose fresh, high-quality pumpkin puree for the most vibrant autumn flavor and richest color in your whoopie pies.
- Measure spices precisely to balance the warm, cozy pumpkin taste without overwhelming the delicate cookie texture.
- Chill the baking sheets before dropping dough to help maintain consistent cookie shape and prevent excessive spreading during baking.
- Swap maple syrup with honey or agave for alternative sweet notes in the cream cheese filling, keeping the creamy consistency intact.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 303
- Sugar: 30 g
- Sodium: 197 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg