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A Sweet Fall Treat

Miniature Pumpkin Whoopie Pies with Maple Cream Cheese Filling 
By Chef Rachel Johnson of Porch Light Gatherings
Pumpkins with fall cookies

Ingredients​​

For the Pumpkin Whoopie Cookies

  • 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 
  • 1 cup vegetable oil 
  • 3 cups pumpkin puree, chilled 
  • 2 large eggs 
  • 1 teaspoon pure vanilla extract 
  • 2 cups firmly packed dark-brown sugar 

For the Cream-Cheese Filling

  • 3 cups confectioners' sugar 
  • 1/2 cup (1 stick) unsalted butter, softened 
  • 8 ounces cream cheese, softened 
  • 1 teaspoon pure vanilla extract 
  • 1 tablespoon maple syrup

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Using a cookie scoop with a release mechanism, drop 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: Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

 

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