PUMPKIN WHOOPIE PIES WITH MAPLE CREAM CHEESE FROSTING

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As I’ve mentioned on my blog before, I grew up in New England and the cuisine found there has definitely made a lasting impression on me. Now that it’s fall and I no longer live in New England I tend to get nostalgic this time of year. New England, hands down, is the capital of fall: the crisp smell of leaves and apples that permeates the air, harvest festivals, apple-picking, fried dough, apple fritters, and the amazing fall colors.



Yup, I miss home.
In honor of my New England roots, I wanted to make an adaptation of a treat that originated there: the whoopie pie! Some people call them the new cupcake and I think they’re every bit as good (and cute) as the cupcake…so they may have something there! This Pumpkin Whoopie Pies recipe uses a lot of spices, but I think that’s what makes them so good. If you gather all of the ingredients to make this recipe, you should be set for the entire fall baking season as far as spices go! Enjoy!

Ingredients

FOR PUMPKIN COOKIES:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2½ Tablespoons Pumpkin Pie Spice
• 1 cup granulated sugar
• 1 cup dark brown sugar, firmly packed
• 1 cup vegetable oil
• 3 cups chilled pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract

FOR MAPLE CREAM CHEESE FROSTING:

• 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
• Sprinkles or jimmies for garnish, optional
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Instructions

1. TO MAKE PUMPKIN COOKIES: Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside. In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined. Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
2. Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart. Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.
3. .............................................

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