Get ready to bake something truly special! These Spiced Pumpkin Maple Whoopie Pies are a delightful twist on a classic treat, combining warm autumn flavors with a creamy, sweet filling. You’ll love sinking your teeth into these soft, spiced cookies and rich maple cream.
Key Ingredients & Substitutions:
- Canned Pumpkin Puree: Make sure it’s pumpkin puree, not pumpkin pie filling.
- Maple Syrup: Use real maple syrup for the best flavor; imitation will change the taste significantly.
- Spices: Cinnamon, ginger, nutmeg, and cloves create that essential pumpkin pie spice flavor. Adjust to your preference.
- Cream Cheese: Full-fat cream cheese works best for a rich, stable filling.
Ingredients:
For the Whoopie Pie Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Maple Cream Cheese Filling:
- 4 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons real maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 18-20 whoopie pies
- Tools Needed: Baking sheets, parchment paper, electric mixer, piping bag (optional)
Step-by-Step Instructions:
1. Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. This ensures your Spiced Pumpkin Maple Whoopie Pies bake evenly.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this aside for later. Combining these now ensures even distribution of your spices.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then stir in the pumpkin puree and vanilla extract until well combined. This creates the base for your soft Whoopie Pies.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your Whoopie Pies tough. A few streaks of flour are okay.
5. Scoop and Bake the Cookies
Drop rounded tablespoons of batter onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden and the centers spring back when gently touched. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare the Maple Cream Cheese Filling
While the cookies cool, beat the softened cream cheese and butter together in a medium bowl until smooth. Gradually add the sifted powdered sugar, maple syrup, vanilla extract, and salt. Beat until the filling is light and fluffy.
7. Assemble Your Whoopie Pies
Once the cookies are completely cool, spoon or pipe a generous amount of filling onto the flat side of one cookie. Gently top with another cookie to form a sandwich. Repeat with the remaining cookies and filling to create your delicious Spiced Pumpkin Maple Whoopie Pies.
Variation Ideas:
- Chocolate Chip Whoopie Pies: Add mini chocolate chips to the cookie batter for an extra treat.
- Nutty Whoopie Pies: Mix finely chopped pecans or walnuts into the filling for added texture.
- Ginger Glaze: Instead of the cream cheese filling, make a simple powdered sugar and ginger glaze for a lighter option.
Storage Instructions:
Store your assembled Spiced Pumpkin Maple Whoopie Pies in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the unfilled cookies for up to 2 months; thaw and fill when ready to serve.
Frequently Asked Questions (FAQ):
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree, but ensure it’s cooked and thoroughly drained of excess moisture.
Q: Why are my whoopie pies flat?
A: This could be due to overmixing the batter, using expired baking soda, or your oven temperature being too low.
Q: Can I make these dairy-free?
A: You can substitute dairy-free butter and cream cheese alternatives in the filling and dairy-free butter in the cookies.
Q: How can I prevent the cookies from sticking to the parchment paper?
A: Using good quality parchment paper should prevent sticking. If you’re having trouble, lightly grease the parchment paper.
Q: Can I adjust the spice level?
A: Absolutely! Feel free to increase or decrease any of the spices to suit your taste preference.
Q: What if my filling is too thin?
A: If your filling is too thin, try adding a little more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency.
