Pumpkin Whoopie Pies

Contributor Katherine has one of my favorite new obsessions on the blog today, whoopie pies! Take a look at her Fall inspired whoopie pie flavor she’s whipped up.

It’s Fall, leaves are changing, days are cooler and of course, the pumpkins are out ! I really love the flavor of pumpkin spice and I was searching for something to bake it in and finally decided on whoopie pies. I was surprised by just how easy it was to whip up the batter and filling. They were delicious and I loved the sweet smell of pumpkin that lingered in my apartment.

I will say, I had issues getting the perfect circle shape. I think I put too much batter on the pans and the cookies just expanded.  Instead of wasting the cookies I used a glass to cut out a circle shape.

Pumpkin Whoopie Pies with Cream Cheese Frosting (adapted from Brown Eyed Baker)

For the Whoopie Pies:

1 1/2 cups all-purpose flour
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola or vegetable oil
1 ½ cups homemade pumpkin puree (You can use canned)
1 eggs
½ teaspoon vanilla extract

For Cream Cheese Filling:
1/2 cups powdered sugar

4 ounces cream cheese, at room temperature

1/4 cup unsalted butter, at room temperature

1 teaspoon vanilla extract

½ teaspoon of pumpkin pie seasoning

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

Filling:

1.Beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

2. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.