Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Delicious fall flavors take on an old favorite!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

Step 2

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

Step 3

In another large bowl, whisk the granulated sugar, the brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Step 4

Gradually add the flour mixture to the pumpkin mixture in a few batches, whisking until completely combined.

Step 5

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. Note: they don’t spread a lot, so you can help it along with the back of a spoon before baking.

Step 6

Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on a cooling rack.

Step 7

To make the filling, beat the butter on medium speed until smooth, about 3-4 minutes. Add the cream cheese and beat until smooth, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

Step 8

Turn half of the cooled cookies upside down. Pipe or spoon the filling into the center of that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving. Alternatively, you can eat right away, but the filling will not be set.