Pumpkin Whoopie Pies with Maple Cream

Something Pumpkin had a natural spot on on my fall list but I thought I needed to go beyond pumpkin muffins or pumpkin bread.

I made super easy pumpkin muffins but these Pumpkin Whoopie Pies with Maple Cream definitely step it up. Keep in mind, I’m not a big baker. I relied on a whoopie pie cookbook I fully recommend. I made oatmeal whoopie pies a while ago and they were amazing!

pumpkin_whoopie_whole_590_390

Pumpkin Whoopie Pies

adapted from Whoopie Pies

Ingredients:

2 ¼ cups flour
1 tsp baking powder
½ tsp baking soda
1 tbs ground cinnamon
1 ½ tsp ground ginger
1 tsp ground allspice
1 tsp ground nutmeg
½ tsp salt
1 cup brown sugar
½ cup unsalted butter, room temperature
1 ½ cups pumpkin
1 egg
1 tsp vanilla

Directions:

Preheat oven to 350-degrees and line baking sheets with parchment or spray whoopie pan.
Mix flour, baking powder, baking soda, cinnamon, giner, allspice, nutmeg, and salt.
In a stand mixer, mix brown sugar and butter on low.
pumpkin_whoopie_butter_590_390
Add pumpkin, and egg, beating well.
Add vanilla and beat until combined.
Mix in flour mixture.
Scoop out equal patties and bake about 15 minutes each.
pumpkin_whoopie_baked_590_390
These guys were a bit cake-y for my liking. The flavor was great and they were pretty easy. If you like cake-y (versus gooey) desserts, then this one will be perfect. The pumpkin adds a textural element which I love, but think it works better as muffins.

pumpkin_whoopie_plate_590_390

Maple cream

Ingredients:

½ cup unsalted butter, at room temperature
2 cups confectioners’ sugar
1 tbs milk
2 tbs maple syrup

Directions:

In a mixing bowl beat butter, add sugar, milk, and syrup.
Mix 5 minutes until well mixed.
pumpkin_whoopie_cream_590_390
The maple cream was good but wasn’t as thick as it looks. Cream cheese frosting would be really good and might hold up to the pies better. Here’s to next time!

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