Two super soft pumpkin spice cookies sandwiched between a delicious and creamy maple frosting. You'll be making these amazing pumpkin whoopie pies all season long!
Preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and ground nutmeg.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the granulated sugar, brown sugar, and oil. Stir in pumpkin and vanilla. Add eggs and mix until combined. Slowly stir in the flour mixture until the batter is smooth.
Using a small cookie scoop, scoop dough onto baking sheet, about 1 inch apart. Bake 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool 2 minutes before transferring to a cooling rack to cool completely.
Maple Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese 1 to 2 minutes, or until thick and creamy. Add the powdered sugar a little at a time until combined. Stir in the maple syrup and vanilla smooth.
Place frosting in a gallon-sized zip-top bag and place in the refrigerator 30 minutes.
To assemble the whoopie pies, turn 1/2 the cookies upside down. Snip a small corner from the zip-top bag. Pipe the frosting onto a cookie, being careful not to pipe all the way to the edges or else the frosting will drip over. Place another cookie, flat-side down, on top of the frosting and press down slightly. Repeat with remaining cookies.
Store in the refrigerator to firm before serving.
Notes
Quick cookies: Instead of making the cookies above, use this recipe for easy pumpkin cookies with cake mix. They work well when short on time. Make the frosting and assemble as instructed. Variations
Feel free to mix chocolate chips, chopped walnuts or pecans into the cookie batter for added sweetness and crunch.
Freeze: Wrap each whoopie pie individually in foil and store in a freezer bag. They should keep in the freezer for a couple of months. To serve, thaw at room temperature until ready to eat.Storage: Place the whoopie pies in an airtight container and store in the refrigerator up to 3 days.