Description
Rich, spiced pumpkin whoopie pies embody autumn’s warmth with creamy mascarpone filling nestled between two tender cakes. Sweet memories of seasonal comfort melt together, inviting you to savor delightful moments of homemade indulgence.
Ingredients
Scale
Main Ingredients:
- 3 cups (709 milliliters) all-purpose flour
- 3 cups (680 grams) chilled pumpkin puree
- 1 cup (237 milliliters) vegetable oil
- 2 large eggs
Sweeteners:
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) dark brown sugar
- 3 cups (340 grams) powdered sugar
Spices, Leavening Agents, and Flavorings:
- 2.5 tablespoons (37.5 milliliters) pumpkin pie spice
- 1 teaspoon (5 milliliters) baking soda
- 1 teaspoon (5 milliliters) baking powder
- 1 teaspoon (5 milliliters) salt
- 2 teaspoons (10 milliliters) vanilla extract (for cookies)
- 1 teaspoon (5 milliliters) vanilla extract (for filling)
- 0.5 cup (118 milliliters) unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
- 3 tablespoons (45 milliliters) maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and meticulously line two baking sheets with parchment paper, ensuring smooth surface coverage.
- In a medium mixing bowl, sift together all-purpose flour, salt, baking soda, baking powder, and pumpkin pie spice, creating a uniform dry ingredient blend.
- Using an electric mixer, cream together granulated sugar, brown sugar, and vegetable oil in a large bowl until the mixture becomes light and slightly fluffy.
- Introduce pumpkin puree to the sugar mixture, blending until completely integrated, then incorporate eggs and vanilla extract, mixing until a smooth, consistent texture emerges.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until no flour streaks remain, being careful not to overmix.
- Deploy a cookie scoop or tablespoon to portion uniform dollops of batter onto prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Slide baking sheets into the preheated oven, baking for 11-13 minutes until edges turn golden brown and centers appear set but soft.
- Remove from oven and allow cookies to rest on baking sheets for 5 minutes, then transfer to wire cooling racks to cool completely.
- For the cream cheese filling, beat softened butter and cream cheese in a clean bowl until completely smooth and free of lumps.
- Gradually incorporate powdered sugar, maple syrup, and vanilla extract into the cream cheese mixture, whipping until achieving a light, spreadable consistency.
- Once cookies have cooled, flip half of them flat-side up and pipe or spread a generous layer of cream cheese filling onto each.
- Gently sandwich the remaining cookies on top, pressing lightly to distribute filling evenly without causing overflow.
- Refrigerate assembled whoopie pies for 45-60 minutes to allow filling to set and flavors to meld before serving.
Notes
- Chilling these delectable treats helps set the cream cheese filling, creating a more stable and enjoyable texture for your whoopie pies.
- Assembling the pies requires a gentle touch, ensuring the filling stays perfectly centered between two soft pumpkin cookies.
- Cooling cookies completely prevents the cream cheese frosting from melting and maintains the structural integrity of your dessert.
- Baking one sheet at a time ensures even cooking and prevents potential burning or uneven browning of the delicate pumpkin cookies.
- Combining wet and dry ingredients thoroughly creates a smooth, consistent batter that guarantees perfectly textured whoopie pie cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 300 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg