Pumpkin Whoopie Pies with Maple Cream Cheese Filling

It’s been a long week. Gymnastics competition season is in full flight right now, second semester is now well under way, and I’ve had not 1, not 2, but 3 orchestra concerts within the past 2 weeks. To answer your question, I am MORE than ready to just lay down and eat cookies and sleep all day.

One of my favorite things to do is to bake things with friends. Whether it be another fellow baker of mine or just a friend who loves to eat cookies so that would be everyone, baking is just such a cool thing to do. Besides, you get to eat it at the end, which is what we all want anyway, right? One day, I had my wonderful friend Anna spending the night, so clearly we had to bake. I’d had my eye on these Pumpkin Whoopie Pies with Maple Cream Cheese Filling for awhile, and with a brand new can of pumpkin in our house, I knew these would be what we would make.

Ohhhhh boy. The pumpkin cake itself was SO moist and full of spices, and the coolness of the cream cheese combined with the sweetness of the maple syrup was an irresistible combination- not a single drop was left behind because I licked the bowl until it was squeaky clean! I know that red velvet is all the rage around Valentine’s Day, but I promise, these babies do not disappoint. Now, if you’ll just leave me with a plate of these while I sleep all day. Have a nice weekend!

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

From Brown Eyed Baker

Makes 2 dozen assembled pies

Ingredients for the Pumpkin Cake

  • 1 1/2 cups all purpose flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger (I left this out)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup canola or vegetable oil
  • 1 1/2 cups canned pumpkin (not pumpkin pie filling)
  • 1 egg
  • 1/2 teaspoon vanilla extract

Ingredients for the Maple Cream Cheese Filling

  • 1 1/2 cups powdered sugar
  • 4 ounces cream cheese, room temperature (I used low-fat but I wouldn’t use fat free)
  • 2 ounces unsalted butter, room temperature
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees and line 2 baking trays with a baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, and nutmeg.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, and canola oil. Add the pumpkin puree until combined. Add the eggs and vanilla extract.
  4. Gradually add the flour mixture to the wet ingredients and mix until just combined.
  5. Using a small cookie scoop or a large spoon, scoop the batter onto the baking trays and bake for 10-12 minutes, or until a toothpick comes out clean.
  6. While the cake is baking, prepare the filling: Beat the butter and the cream cheese in a stand mixer for about 3-5 minutes, or until there are no lumps. Add in the powdered sugar (slowly) until just combined. Add the vanilla extract.
  7. To assemble the whoopie pies: Take about 1 tablespoon of the filling and place it on the flat end (an upside-down) of one of the cakes. Take another cake and make a sandwich with it.

Now if someone will make these for me while I’m sleeping… šŸ™‚

-Rayna šŸ™‚

 

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