Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Pumpkin Whoopie Pies with Maple Cream Cheese Filling are the kind of treat that instantly brighten up the room. When the leaves start turning and that crisp autumn air rolls in, there’s just something magical about enjoying these cozy cookies. That’s right! Picture two soft, spiced pumpkin cakes sandwiching a luscious maple cream cheese filling—pure bliss on a plate. Baking these whoopie pies is not just a recipe; it’s an experience. From the delightful aroma of cinnamon and nutmeg wafting through your kitchen to the joy of sharing them with friends and family, every step is a chance to create lasting memories. So, grab your mixing bowls and let’s make some of these delicious Pumpkin Whoopie Pies with Maple Cream Cheese Filling.

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Why This Recipe Works

These whoopie pies are a standout dessert, and they work so well for several reasons. First, the perfect balance of spices and pumpkin creates moist and flavorful cakes. They’re not too sweet, so that you can truly savor the pumpkin essence. Combine brown sugar with canola oil, and you achieve a tender texture that won’t dry out, which is often the culprit for baked goods. And let’s not forget that maple cream cheese filling. It offers a sweet, creamy contrast that pairs beautifully with the spiced pumpkin cakes, making each bite a delightful experience.

Why You’ll Love This Pumpkin Whoopie Pies with Maple Cream Cheese Filling

You’ll love these Pumpkin Whoopie Pies because they beautifully capture the essence of fall. Seriously! Imagine presenting these sweet treats at your next gathering. They’re easy to make and perfect for sharing. Plus, the combination of flavors and textures—the soft pumpkin cakes hugging that creamy filling—is a unique twist on traditional cookies. It’s like fall on a plate, inviting everyone to indulge in the season’s deliciousness.

Ingredients

Gather the following ingredients, and let’s get started with this fabulous dessert:

• 2 cups brown sugar
• 1 cup canola oil
• 1 ½ cups chilled pumpkin puree
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• ½ cup unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract for filling

Preparing the Whoopie Pie Batter

Preheat and Prep

First things first! Preheat your oven to 350°F. While that’s warming up, line two large baking sheets with parchment paper. This makes cleanup a breeze and helps keep the whoopie pies from sticking!

Combine Dry and Wet Ingredients

Now, grab a large bowl and mix together the brown sugar and canola oil until smooth. Slowly add in the chilled pumpkin puree and two large eggs. Beat everything together until it’s well combined and creamy. It should look deliciously vibrant at this point!

Mix the Batter

Next, add your all-purpose flour, salt, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and one teaspoon of vanilla extract to the pumpkin mixture. Stir until everything is just combined. Don’t overmix—this keeps your cakes tender. Let the batter rest for about 10 minutes; it’ll thicken slightly during this time, making it easier to scoop.

Bake the Whoopie Pies

After the batter is ready, take a spoon or small cookie scoop and place about 1 heaping teaspoon of batter onto the prepared baking sheets. Make sure to space them evenly! Bake for 10-12 minutes, or until the tops just begin to crack. Once baked, let the cookies cool completely before you start assembling.

Creating the Maple Cream Cheese Filling

Beat the Butter

While your cookies are cooling, it’s time to whip up that dream filling! In a mixing bowl, use an electric mixer to beat the unsalted butter until it’s smooth and free of lumps.

Blend in the Cream Cheese

Now, add the room temperature cream cheese into the bowl with the butter. Beat them together until they’re well blended. This combination should be creamy and inviting.

Finish the Filling

To this mixture, gradually add the powdered sugar, one teaspoon of vanilla extract, and that oh-so-delicious maple syrup. Mix until just combined, being careful not to overmix. You want to maintain that delightful creamy texture.

Assembling the Pumpkin Whoopie Pies

Prepare for Assembly

Once your cookies have cooled completely, turn half of them upside down on the baking sheets. This will be the base for your creamy filling.

Pipe the Filling

Next, fill a piping bag with the maple cream cheese filling. Pipe about a tablespoon of filling into the center of each upside-down cookie. Don’t be shy; you want that filling to be generous!

Complete the Pies

Carefully place the top half of each cookie over the filling, gently pressing them together. Once assembled, chill them until you’re ready to serve. This gives the flavors time to meld beautifully.

Serving Suggestions

Serve these delightful Pumpkin Whoopie Pies alongside a warm cup of coffee or a spiced chai for a cozy fall treat. They also pair wonderfully with seasonal fruits, like poached pears or sliced apples, to enhance the flavors further.

Tips for Success

To ensure everything goes smoothly, make sure all your ingredients are at room temperature. This helps achieve a smoother batter and filling. Also, be careful not to overbake the cookies; they should be soft to the touch when you take them out of the oven, which means they will remain moist once cooled.

Variations

Want to mix things up a bit? You could swap the maple syrup for honey or agave. This will give your whoopie pies a different flavor profile. If you like a little crunch, consider adding some chopped nuts to the filling for added texture and taste.

Storage Tips

To keep your whoopie pies fresh, store them in an airtight container in the refrigerator for up to 5 days. If you want to make them ahead, freeze the unfilled cookies for up to 3 months. Just thaw before filling to enjoy fresh pie sandwiches whenever the craving hits!

FAQs

1. Can I use fresh pumpkin puree instead of canned?
Yes, you absolutely can! Just make sure to drain any excess moisture to get the right consistency.

2. How can I make the filling thicker?
If you want a thicker filling, simply increase the amount of powdered sugar. It can really change the texture!

3. Can I make these whoopie pies ahead of time?
Yes, definitely! They keep well in the refrigerator for several days, so you can make them in advance.

4. What’s the best way to serve whoopie pies?
These treats are best served chilled or at room temperature, making them perfect for gatherings.

5. How do I know when my cookies are done baking?
Look for cookies that start to crack on the surface and bounce back lightly when touched for that perfect doneness.

Enjoy making and sharing these Pumpkin Whoopie Pies with Maple Cream Cheese Filling. They perfectly encapsulate the warmth and flavors of fall. With their moist, spiced pumpkin cakes and sweet, creamy filling, they are sure to be a hit at every gathering and a comforting treat for cozy nights in. Happy baking!

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