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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Whoopie Pies Recipe

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This recipe for Pumpkin Whoopie Pies is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups flour
1 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice
2 cups brown sugar
1/2 cup vegetable oil
1 cup butter- divided
1 15oz can pumpkin puree- chilled
2 eggs
3 tsp vanilla extract- divided
8 oz cream cheese- softened
3 cups powdered sugar
2 tbsp maple syrup
Directions:
Directions:
Preheat oven to 350, line 2 baking sheets with parchment paper.

In medium bowl whisk flour, pumpkin spice, salt, baking powder, and baking soda.

In a seperate bowl beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin, eggs, and 1 tsp vanilla until smooth. Add in dry ingredients and stir until combined.

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving 2” between cookies. Bake until springy to touch, about 12-15 minutes. Transfer cookies to a cooling rack and cool completely.

Filling- in a large bowl beat together remaining butter and cream cheese. Add powdered sugar, vanilla, and maple syrup. Beat until fluffy. Spread filling onto the bottom of half the cookies. Place the remaining cookies, bottom side down, on top of filling. Serve immediately or store in fridge, in an airtight container, for 2-3 days.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes + bake time

 

 

 

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