Updated Wednesday, October 28th, 2009
Total Time: 20
Yield: 6 pies
A spin on the traditional chocolate whoopie pie - savor the flavor fall with these pumpkin whoopie pies. You'll love the maple cream cheese filling sandwiched between the pumpkin spice cakes.
Watch this video to see how it's done: Pumpkin Whoopie Pies
Preheat oven to 350° and line two baking sheets with parchment paper.
In a large bowl, cream butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a rubber spatula, fold in flour until just combined.
With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. Add vanilla, maple syrup, powdered sugar, and salt.
Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes. Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.
In this issue: Summer Off the Beaten Path
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