Pumpkin Whoopie Pies with Maple Cream Cheese Filling capture the essence of fall in every bite. These soft and moist pumpkin-infused pies are complemented by a creamy, rich maple cream cheese filling, making them a quintessential autumnal dessert. Perfect for sharing at gatherings or savoring with a hot beverage, they offer a comforting taste of the season’s best flavors.
Detailed Ingredients
To craft these delectable whoopie pies, you’ll need a careful selection of ingredients that harmonize to bring out the best of pumpkin and maple. For the cookie, start with 1 ½ cups of all-purpose flour as the base. The leavening agents, 1 teaspoon of baking powder and 1/2 teaspoon of baking soda, will ensure that the cookies rise to the perfect height. Balance the dry components with 1/2 teaspoon of salt. The symphony of spices—1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground nutmeg—evoke the warmth of fall.
Sugar plays a vital role in achieving the right sweetness and texture. Use both 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar for depth of flavor and moisture. A neutral 1/2 cup of vegetable oil aids in creating a tender crumb, while 1 cup of canned pumpkin puree infuses that unmistakable pumpkin essence. A single large egg binds the ingredients together, and 1 teaspoon of vanilla extract rounds out the flavor profile.
For the luscious filling, begin with 4 ounces of softened cream cheese and 1/4 cup of unsalted butter to form the creamy base. A hint of 1/2 teaspoon vanilla extract and a generous 2 tablespoons of pure maple syrup add complexity and warmth. The sweetness is carefully balanced with 1 1/2 cups of powdered sugar.
Prep Time, Cook Time, Total Time, Yield
Preparation is quick and rewarding, with only 15 minutes needed to assemble the ingredients and mix the batter. The pies bake in just 12 minutes, meaning you’ll have an enticing dessert ready in under half an hour. This recipe yields approximately 15 delightful whoopie pies, perfect for sharing or enjoying over several days.
Detailed Directions and Instructions
Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. Whisk together the dry ingredients—flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg—in a medium bowl to ensure even distribution of spices.
In a larger bowl, combine the sugars and oil, mixing until you achieve a smooth consistency. Add the pumpkin puree, followed by the egg and vanilla extract. Continue mixing until the batter is homogenous and glossy.
Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies soft and tender. Using a tablespoon or cookie scoop, drop mounds of batter onto the prepared baking sheets, maintaining a two-inch space between each.
Bake the cookies for 10-12 minutes, checking for doneness by lightly touching the center—it should spring back gently. After removing them from the oven, let the cookies sit on the baking sheet for about five minutes to prevent them from breaking during transfer. Move them to a wire rack to cool completely before filling.
For the filling, beat together the cream cheese and butter until smooth and creamy. Add the vanilla and maple syrup, mixing well. Gradually add the powdered sugar, continuing to beat until the filling is light, fluffy, and holds its shape.
Assemble the whoopie pies by spreading or piping the maple cream cheese filling onto the flat side of half the cookies. Top with the remaining cookies, gently pressing to adhere them together without the filling spilling out.
Notes
For best results, ensure the cream cheese and butter are fully softened to prevent lumps in the filling. If the pumpkin cookies are slightly domed, gently press them down while warm to create an even sandwich shape. Store assembled whoopie pies in an airtight container in the refrigerator for up to two days.
Cook Techniques – FAQ
The technique behind a perfect whoopie pie involves maintaining the balance between a soft, cake-like cookie and a rich, stable filling. Ensure your batter is not overmixed to retain the lightness and that the filling is beaten to a fluffy finish. Maple cream cheese adds a distinctive twist to traditional fillings; for alternatives, consider adding spices or extracts to the cream cheese mixture.
Conclusion
Pumpkin Whoopie Pies with Maple Cream Cheese Filling are more than a dessert; they’re a celebration of fall flavors that bring comfort and smiles. Whether enjoyed as a quick treat or a centerpiece at a festive gathering, they embody the cozy essence of autumn.
More Recipes Suggestions and Combinations
Expand your autumn baking repertoire by pairing whoopie pies with spiced apple cider or a rich chai latte. Consider experimenting with variations like adding chocolate chips to the pumpkin batter or incorporating a nutty praline filling. For a broader spread, complement your whoopie pies with traditional fall desserts such as apple crisps, spiced cookies, or pecan pies.
Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg) in a medium bowl.
- In a larger bowl, combine the sugars and oil, mixing until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing until homogenous.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Drop mounds of batter onto the prepared baking sheets, maintaining a two-inch space between each.
- Bake for 10-12 minutes, checking for doneness by lightly touching the center. Let cookies sit on the baking sheet for about five minutes before transferring to a wire rack to cool.
- Beat together the cream cheese and butter until smooth. Add the vanilla and maple syrup, mixing well.
- Gradually add the powdered sugar, beating until the filling is fluffy and holds shape.
- Spread or pipe the maple cream cheese filling onto the flat side of half the cookies and top with the remaining cookies.
