Ingredients
For Pumpkin Cookies:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ Tablespoons Pumpkin Pie Spice
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup vegetable oil
- 3 cups canned pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
For Maple Cream Cheese Filling:
- 3 cups confectioners’ sugar
- ½ cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- Sprinkles or jimmies for garnish (optional)
Instructions
- Prepare Oven and Baking Sheets: Move the oven rack to the middle position and preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and pumpkin pie spice until evenly combined.
- Combine Sugars and Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, dark brown sugar, and vegetable oil. Add the chilled pumpkin puree and whisk thoroughly to combine. Next, whisk in the eggs one at a time followed by the vanilla extract until smooth.
- Incorporate Dry Ingredients into Wet: Gradually sprinkle the dry flour mixture over the pumpkin mixture. Whisk gently until no streaks of flour remain and the batter is evenly combined.
- Scoop Dough onto Baking Sheets: Using a cookie scoop sized 1.5 to 2 tablespoons, drop dollops of dough onto the prepared baking sheets, spacing each about 1 inch apart to allow for spreading.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes. Then transfer them to wire cooling racks and cool completely before filling.
- Make Maple Cream Cheese Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and lump-free. Add the cream cheese and beat until combined. Gradually add the confectioners’ sugar, maple syrup, and vanilla extract and beat until smooth. Avoid overbeating to prevent the filling from becoming too thin. If the filling is too loose, refrigerate it for about 30 minutes to firm up.
- Assemble Whoopie Pies: Flip half of the cooled cookies upside down. Using a large piping bag fitted with a large circle icing tip, pipe filling onto the flat side of the overturned cookies. Top with the remaining cookies, flat side down, pressing gently so the filling spreads evenly to the edges.
- Optional Garnish: If desired, hold each whoopie pie in your hand and sprinkle sprinkles or jimmies into the crack where the filling is exposed. Rotate the whoopie pie to evenly cover the filling.
- Chill Before Serving: Refrigerate the assembled whoopie pies for at least 1 hour to allow the filling to set and flavors to meld before serving.
Notes
- Make sure the pumpkin puree is chilled for easier mixing.
- If the filling becomes too soft, refrigeration will help it firm up for easier piping and assembly.
- You can use any pumpkin pie spice blend, or make your own with cinnamon, nutmeg, ginger, and cloves.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Let cookies cool completely before adding filling to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
