Jan 27, 2011

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

I have to sheepishly admit that I missed out during peak pumpkin season this past fall. There haven't been too many pumpkin desserts that I've liked so I was weary about trying these whoopie pies that I was seeing everywhere. :/

When James's co-workers asked for whoopie pies, I thought I would finally try these, even though it's not exactly high time for pumpkin. I could have kicked myself after they were done! I couldn't believe I didn't make them this past fall. They are so comforting! The warm spices and pumpkin flavor are perfect even on a winter day. And the maple cream cheese filling? To die for! Sweet and tangy - perfect.

I might have missed out on these this past fall but I have them in my repertoire now and I will definitely be making them in the future.

I also submitted these at Sweets for a Saturday. Check it out!





Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Cakes adapted from: Steamy Kitchen, Filling adapted from: Brown Eyed Baker

For the cakes:
3 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter, softened
2 cups brown sugar, packed
1 15 oz. can pumpkin puree
2 eggs
1/2 tsp. vanilla extract

1. Preheat the oven to 350 degrees and line baking sheets with parchment paper.
2. In a large bowl, combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix well and set aside.
3. In the bowl of a mixer, beat butter and brown sugar together until well combined and fluffy. Add in pumpkin and mix together. Beat in eggs and vanilla, mix until fluffy. Slowly add in flour and mix until well combined.
4. Scoop out batter (or pipe out) and place on prepared cookie sheets.
5. Bake for 14-16 minutes, checking after 12. (Baking time will vary based on the size of the cakes.) Cakes should bounce back slightly when gently pressed.
6. Cool on baking sheet for a few minutes before removing to a wire rack to cool completely.

For the filling:
3 cups powdered sugar
4 ounces cream cheese, at room temperature
4 ounces marshmallow fluff
2 tbsp. unsalted butter, at room temperature
1/4 cup pure maple syrup
1 tsp. vanilla extract
pinch Kosher salt

1. Blend all ingredients together until light and fluffy.
2. Spoon or pipe about 1 tablespoon of filling onto flat side of a cake and press another cake on top to create whoopie pie. (If filling is too loose, refrigerate for about 15 minutes and try again.)

6 comments:

Lisa said...

Oooohhh, I love anything made with pumpkin. Your maple frosting sounds like the perfect pairing to those spicy little cakes. I have a linky party every week on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link this up.

Jess said...

I also made these last week! Love the idea of maple cream cheese. And I say there's nothing wrong with baking with pumpkin in the off season :).

natasha said...

This looks amazing!! Thanks for sharing!!

Visiting from Sweet as Sugar Cookies! :)

Lisa said...

Thanks so much for linking up to Sweets for a Saturday. I hope you'll be able to join me again.

Lisa said...

Thanks so much for linking up to Sweets for a Saturday. I hope you'll be able to join me again.

natasha said...

This looks amazing!! Thanks for sharing!!

Visiting from Sweet as Sugar Cookies! :)

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