More There is nothing I love more about fall than pumpkin. Pumpkin flavored everything! Except, I’ve never actually had a pumpkin spice latte from Starbucks. I should probably get on that. Oh well. Moving on… I seem to find a reason to make these soft and yummy pumpkin cookies every year. A like them because they’re light and airy and they don’t feel like you’re eating something that’s going to weigh you down. And with the scrumptious flavor of pumpkin pie in it, you really can’t go wrong. This is definitely my go-to pumpkin dessert recipe.
PUMPKIN WHOOPIE PIES | Easy Fall Dessert
For the Whoopie Pies:
- 3 cups 375 g all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 cup canola or vegetable oil
- 2 14.5 oz cans pumpkin puree, canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
For the Maple-Cream Cheese Filling:
- 3 cups powdered sugar
- 8 ounces cream cheese (at room temperature)
- 4 ounces unsalted butter (at room temperature)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
- In a bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
- Next, add in the flour, cinnamon, baking powder, baking soda, salt, and pumpkin pie spice.
- Put the pumpkin mixture into a zip-top bag, snip the corner, and make half dollar size swirls one inch apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
- To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
- To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.
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