These pumpkin whoopie pies are a delightful autumn treat. Soft and spiced pumpkin cookies are sandwiched with a luscious maple butter cream filling, creating a perfect balance of flavors and textures.
Ingredients: For Pumpkin Whoopie Pies:. - 1 cup canned pumpkin puree. - 1/2 cup granulated sugar. - 1/2 cup brown sugar, packed. - 1/2 cup vegetable oil. - 1 large egg. - 2 cups all-purpose flour. - 1 teaspoon baking powder. - 1/2 teaspoon baking soda. - 1/2 teaspoon salt. - 1 teaspoon ground cinnamon. - 1/2 teaspoon ground ginger. - 1/4 teaspoon ground nutmeg. - 1/4 teaspoon ground cloves. - 1/2 cup buttermilk. - 1 teaspoon vanilla extract. For Maple Butter Cream:. - 1/2 cup unsalted butter, softened. - 2 cups powdered sugar. - 1/4 cup pure maple syrup. - 1 teaspoon vanilla extract. - Pinch of salt.
Instructions: For Pumpkin Whoopie Pies: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and egg until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Stir in the vanilla extract. Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the pies spring back when lightly touched. Allow them to cool completely. For Maple Butter Cream: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, maple syrup, vanilla extract, and salt. Beat until light and fluffy. To Assemble: Match up the pumpkin whoopie pies in pairs of similar sizes. Pipe or spread a generous amount of maple butter cream onto the flat side of one pie. Top with another pie to create a sandwich. Gently press together. Repeat with the remaining pies and butter cream. Serve the pumpkin whoopie pies immediately, or refrigerate until ready to enjoy.
Prep Time: 20 minutes
Cook Time: 12 minutes
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