Pumpkin Whoopie Pies

If you are not familiar with whoopie pies, then you are in for a treat, a real delicious treat. A whoopie pie is two cake like cookies with some type of filling in the middle. This version of a whoopie pie is two soft pumpkin cookies with a maple cream cheese filling.

Pumpkin Whoopie Pies

Ingredients:
Pumpkin Cookies

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup dark brown sugar, firmly packed
• 1 cup canola oil
• 3 cups pumpkin puree, chilled
• 2 eggs
• 1 teaspoon vanilla extract

Maple Cream Cheese Filling

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, cold
• 3 cups powdered sugar, sifted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Directions:
Pumpkin Cookies

1. Preheat the oven to 350º F. Line two baking sheets with parchment paper or silpats.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger and nutmeg.
3. In another large bowl whisk together the both sugars and oil.
4. Whisk in the pumpkin puree, then whisk in the eggs and vanilla. Whisk until well combined.
5. Add the dry ingredients to the wet and whisk until everything is combined.
6. Drop scoops of batter onto prepared baking sheet and gently smooth out the tops. You can make the rounds any size you choose, mine were about 2- 2 1/2 inches in diameter.
7. Bake for 10-12 minutes or until and inserted toothpick in the center comes out clean.
8. Allow the cookies to cool on the baking sheets for about 10 minutes and then transfer to a cooling rack to cool completely.
9. Repeat with any remaining batter.

Maple Cream Cheese Filling

1. In a large bowl with an electric mixer, beat together, on medium-high speed, the butter and cream cheese until well mixed and smooth, about 1-2 minutes.
2. Add in the powdered sugar, maple syrup and vanilla. Beat just until smooth, do not over beat.
3. Spread the flat side of one cookie with filling and then place another cookie on top.
4. Refrigerate for at least 30 minutes before serving.
5. Refrigerate any leftover cookies.

Enjoy!!!

Notes:
Instead of scooping the batter you can put it in a piping bag with a large round tip and pipe out the batter for a smoother top and round shape. You can also pipe on the filling as well instead of spreading it on.
*Adapted from Everyday Annie.