Pumpkin Whoopie Pies - Two super soft pumpkin spice cookies sandwiched between a delicious and creamy maple frosting. Full of fresh pumpkin flavor and taste absolutely amazing. You'll be making this pumpkin whoopie pie recipe all season long!
29ouncescan pumpkin puree(chilled, not pie filling)
For the Maple Frosting:
3tablespoons100% pure maple syrup
Pre-heat oven to 350°F. Line baking sheet with baking mat or parchment paper and set aside.
In a medium size bowl, stir together flour, baking powder, baking soda, salt, cinnamon, pumpkin spice and ground nutmeg. Set aside.
In a large bowl, combine sugars and oil. Blend together and then mix in pumpkin and vanilla. Add in eggs and mix until combined. Slowly add the flour mixture to the pumpkin mixture and stir until the batter is smooth.
Using a small cookie scoop, place dough onto pan about one inch apart. Bake for 10-12 minutes or until a tooth pick comes clean.
Remove pan from oven and allow to cool for two minutes. Then transfer cookies onto a cooling rack and allow to cool for one hour.
To make the maple frosting, beat the butter and cream cheese in a large bowl for one to two minutes, or until smooth. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until nice and creamy.
Place frosting in a gallon size Ziplock bag and place in the refrigerator for 30 minutes.
To assemble the whoopie pies, turn the cookies upside down. Then snip a small corner from the Ziplock bag and pipe the frosting around the bottom of the cookie. Place another cookie, flat side down, on top of the frosting. Press down slightly. Store pumpkin whoopie pies in the refrigerator to firm before serving.