Pumpkin Maple Spice Whoopie Pies

 
Could anything taste more like fall than a pumpkin maple whoopie pie?

You guys, these literally taste like trees! 


Sweet, sweet trees.

Pumpkin lends itself especially well to whoopie pies, with their cookie/cakey texture.


Punkin softens those babies right up.

Oh, and the pumpkins?


 Well, for Halloween decorations, I painted faces on some jack pumpkins and put them on my porch.

But they got attacked by ducks!


Actually, it all worked out for Halloween.  Braaaaaaains...

Anyway, Halloween's over but you can still make pumpkin whoopie pies!


Pumpkin is legal in all fifty states until the end of November, when it will go back on the black market.

Get going!  You know you have at least two half-used cans floating around in your fridge.

Pumpkin Maple Spice Whoopie Pies (source:  a news clipping my mom sent me.  Thanks mom!)

3 c flour
2 t ground ginger
1 t ground cinnamon
1 t baking powder
1 t baking soda
1 t salt
1 15 oz can pumpkin puree
2 c firmly packed brown sugar
1 c canola oil
2 large eggs
2 T dark molasses

For the filling:
4 oz cream cheese, room temperature
5 T butter, room temperature
1 T maple syrup
pinch ground cloves
1/4 t ground cinnamon
pinch salt
3 c confectioners' sugar, plus more if needed

Heat the oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, and salt.

In the bowl of an electric mixer, beat pumpkin, brown sugar, oil, eggs, and molasses for 3 minutes on medium speed.  Turn the speed to low and gradually add flour mixture, for a total mixing time for 30 seconds.

Either dump the batter by the tablespoon (for a messier top), or pipe through a pastry bag onto the lined baking sheet.  Bake for 10 minutes.  Rotate baking sheet, and bake 8 minutes more.  Pies are done when they are a deep orange color and spring back when touched.

To make the filling, in an electric mixer beat the cream cheese and butter on medium speed until fluffy, about 3 minutes.  Add maple syrup, cinnamon, cloves, and salt.  Mix for 30 seconds on low.  Continue running on low and gradually add the confectioners' sugar, beating for 1 minute. 

To assemble, using a pastry bag pipe a small dollop of maple spice filling onto the bottom of half of the whoopie pies.  Top with remaining whoopies.

5 comments:

LynnieBee said...

OMG these looks AMAZING :)

Anne Regalado said...

You still have about 2 weeks to use up all your pumpkin stash or else the pumpkin police will go knockin' on your door ! lol Your pumpkin pies look terrific and very yummy ! I just love the cream cheese filling :)

dervla @ The Curator said...

seriously? The pumpkins were attacked by ducks?? Hilarious. Those whoopie pies look yum: I make mine from the Baked cookbook but these look good too.

Cher Rockwell said...

Ah - I have a pumpkin on my counter waiting to be roasted. Cookies like this are way more appealing than throwing it in a loaf...

a. maren said...

thanks guys! :) haha anne, yes, the pumpkin police are a very scary group!

and dervla, right? ducks! our neighbors got some and they run around and cause trouble. they're cute but they definitely have an attitude.

and cher, i agree. i need to mix it up sometimes with pumpkin. pies and loaves, loaves and pies. time for something else!