Dessert & Baked Goods › Pumpkin Whoopie Pies

Makes approximately 14-16 Whoopie Pies - You can double the recipe without modifying it & you can cut the frosting in half but we like a lot of frosting!

Flour Mixture

• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp ground fresh nutmeg
• ½ tsp ground ginger
• 1 tbsp cinnamon (optional)

Pumpkin Mixture

• ½ cup dark brown sugar, firmly packed
• ½ cup granulated sugar
• ½ cup canola oil
• 1½ cups chilled pumpkin puree
• 1 large egg
• ½ tsp vanilla extract
• ½ cup cold water (for pressing down cookies)

Maple Syrup & Cream Cheese Filling

• ½ cup unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 3 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp maple syrup
• 2 tbsp apple cider syrup (see recipe below)

Apple Cider Syrup

• 2 cups apple cider
• 1 cinnamon stick
• 1 tbsp apple jack brandy
• 2 tbsp light brown sugar

Make Cookies

1. Preheat oven to 350º. Prepare two baking sheets lined with parchment paper
2. Sift together flour, salt, baking soda, baking powder and spices. Set aside
3. In a mixer on low speed with a paddle attachment, mix together the two sugars and oil together for approximately one minute, scrape bowl to make sure all is combine and mix on low speed for 30 seconds more
4. Add the pumpkin puree and combine thoroughly. Add the egg and vanilla until combined. Scrape bowl again
5. Slowly add flour mixture into the pumpkin mixture in three batches until all is combined, scrape bowl one final time
6. Using a 1 oz ice cream scoop with a release mechanism, drop a level scoop of the dough onto the prepared baking sheets, about 1" apart, repeat until all the dough has been scooped
7. Using the tips of your fingers that have been lightly dip in the ½ cup of cold water, press dough to form ¼" round discs
8. Bake for 8-10 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. Cookes will raise and become cake-like

Maple Cream Cheese Filling

1. In the bowl of an electric mixer with a paddle attachment, beat the butter until smooth with no visible lumps
2. Add the cream cheese and beat until combined.
3. Add the powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to over beat the filling, or it will lose structure

Apple Cider Syrup

1. Place all ingredients in sauce pan and reduce to ½ cup (takes about 30 minutes) or contents becomes syrup like.  Remove from heat and allow to cool

Assemble Whoopie Pies

1. Using a spatula turn half the cooled cookies upside down. Pipe or spoon filling (about 1 tbsp) 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
2. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving

Recipe courtesy of:
Phyllis Kaplowitz, Executive Chef, Bakers’ Best Catering