Do not care that it is not harvest season anymore, I will make pumpkin treats year round. I cannot even begin to describe the perfection of the texture of these pies. They had just the right ratio of being fluffy yet moist and the perfect blend of pumpkin and spice. I literally took the first bite, sat down, and had a full minute of “mmm…” taking it all in before I proceeded to devour the rest. Whoopie pies are certainly making their way up my list of favorite desserts.
Pumpkin Whoopie Pies
Adapted From: Martha Stewart
For the Whoopie Pies:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
1 8oz package of cream cheese
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon maple syrup
-Preheat oven to 350 degrees
-In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
-In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined.
-Add eggs and vanilla and whisk until well combined. -Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
-Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
-Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes.
-Let cool completely on pan.
-Make the filling: with an electric mixer, cream on medium speed the cream cheese and powdered sugar. Add the Vanilla and Maple Syrup and continue to mix until smooth and frosting consistency.
-Assemble the whoopie pies with two cookies and some frosting, enjoy!