Pumpkin Whoopie Pies with Maple Cream Cheese Icing

I don’t even know where to start with these. “Oh My God, so Good”. “The definition of yumminess”. “Little bites of Heaven”. All of these describe these cookies, yet just don’t seem like the right words. I do know that these are my new second favorite cookie, being second only to The Best Chocolate Chip Cookie Ever. They aren’t even really second. They are more like 1b. I had no idea I would like these so much. I’ve had whoopie pies before, I’ve had pumpkin before, but these just blew me away! I actually had to make two batches and the second batch was even better than the first because the icing was better. And they turned out much prettier the second time.

The second batch with smooth filling.

The first batch I used mascarpone for the filling. I had 8 oz of mascarpone and only 4 oz of cream cheese. So I went with the mascarpone. Now, I’ve learned this painful lesson before but apparently it wasn’t painful enough the first time because I did the same thing again. Do not let mascaparone come to room temperature the same way you would with cream cheese. It becomes grainy and starts to separate. Cream cheese does not do this but I just wasn’t thinking apparently. Thankfully, they still tasted amazing even with the less than pretty icing. See the graininess?

The first batch with the grainy icing.

I also made them too big the first time, which explained the initial confusion over making 2 1/2 dozen verses the 4 dozen the recipe said. Again, my mind just wasn’t clear this day! The next day I made a half batch since the first batch was devoured in a very short period of time by my husband’s students. So the grainy icing didn’t matter too much! The first day I used a scoop that was about 1 1/2 TB. The second day I made them with the 1 TB scoop. This size was much better. The bigger ones were quite big, too big for whoopie pies in my opinion.

I got the recipe from Brown Eyed Baker who got it from a friend, but several commenters said it was the same recipe from Matt Lewis, which is also credited on Martha Stewart’s Whoopie Pies. So this recipe has been around the block, and with good reason. The flavors are very intense and feel as though you have the holidays melting in your mouth. These could even be your Thanksgiving Day dessert, with a bowl of cinnamon ice cream? Oh yeah. Now we’re talking.

Enjoy!

Pumpkin Whoopie Pies with Maple Cream Cheese Icing

The cookies:

  • 3 Cups all purpose flour
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1 tsp salt
  • 2 TB cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup turbinado sugar (if you don’t have turbinado, just use all granulated)
  • 1 cup brown sugar
  • 1 cup canola oil
  • 3 cups chilled pumpkin (about 1 1/2 cans)
  • 2 eggs, room temp
  • 1 tsp vanilla

1. Preheat oven to 350F.

2. Whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices. Set aside.

3. In a mixer with a paddle attachment, mix the oil and sugars together until combined. Add the eggs one at a time, mixing until well combined. Add the vanilla.

4. Add the flour mixture to the wet mixture and mix until combined and fairly smooth.

5. Using a tablespoon scoop, scoop level amounts of dough onto a baking sheet lined with parchment or a silpat. These won’t spread much, but keep them about 1 inch apart.

6. Bake about 10 minutes, or until a toothpick comes out clean. Let cool slightly before moving to a cooling rack.

The icing:

  • 4 ounces unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups powered sugar
  • 3 TB maple syrup
  • 1 tsp vanilla

1. With a mixer, whip the butter until smooth.

2. Add the cream cheese and mix until smooth.

3. Add the sugar 1 cup at a time and mix until fluffy.

4. Add the maple syrup and vanilla and mix.

To assemble:

Here again a piping bag will be your friend. No fancy tips needed, no coupler, just the bag. It makes filling the cookies much faster. To assemble, flip half the cookies over once they are cool. Pipe about a tablespoon of filling in each.

The cookies halves.

Then simply place the top on the cookie and press lightly so the filling spreads to the edges. And then eat!

Note: Since these have a cream cheese center, make sure you chill them.

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4 Comments

Filed under cake, Cookies, whoopie pies

4 responses to “Pumpkin Whoopie Pies with Maple Cream Cheese Icing

  1. Made Pumpkin Whoopie Pies for the first time at Thanksgiving time. Filled them with cream cheese mixture. Your recipe is inspiring for me to try maple cream cheese filling.
    Your pics are mouthwatering…I want one now.

    The Souper

  2. these look SO GREAT! i want to make them, do you know if pumpkin is still in stores?? pretty be!!! haaha
    -meg
    @clutzycooking.blogspot.com
    @myscribblednotebook.blogspot.com

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