Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
The flavors of pumpkin, cream cheese, maple syrup, cinnamon, nutmeg and ginger come together so nicely in this recipe. It's the perfect fall dessert.
  • CAKE:
  • 2 C gluten free flour blend* (see link in post above)
  • 1 t ginger
  • ¾ t cinnamon
  • ¼ t nutmeg
  • ¾ t baking powder
  • ¾ t baking soda
  • ½ t salt
  • ½ 15 oz. can (7.5 oz) pumpkin puree, chilled
  • 1 C packed light brown sugar (15 oz.)
  • ½ C canola oil
  • 1 egg
  • 4 T. dark brown sugar
  • 1 T maple syrup
  • 4 oz (1/2 C) cream cheese, room temperature
  • 5 T unsalted butter, room temperature
  • 1 T maple syrup
  • ¼ t of pumpkin pie seasoning (or ⅛ t of cinnamon and ⅛ t ground cloves)
  • ⅛ t salt
  • 3 C confectioner’s sugar, sifted
  1. Make the cookies:
  2. Preheat the oven to 350. Line 3 baking sheets with parchment paper.
  3. In a medium bowl whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and salt.
  4. In a mixer bowl beat the pumpkin, brown sugars, oil, egg and maple syrup for 3 minutes. Scrape down the sides of the bowl. Gradually add the flour mixture and mix until incorporated.
  5. Using a pastry bag fitted with a large, plain, circular tip, pipe 1” diameter circles on the baking sheets, leaving about ½ “ between them. Bake for 10 minutes or until the cookies spring back when touched.
  6. Remove from the oven and let cool completely
  7. Make the filling:
  8. In a stand mixer, with the paddle attachment, combine the cream cheese and butter – beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the maple syrup, pumpkin pie seasoning and salt and mix till incorporated.
  9. With the mixer running on low speed, gradually add the sifted confectioner’s sugar and beat until incorporated. Scrape down the sides of the bowl. If the filling is too soft to hold its shape, add more confectioner’s sugar, 1 T. at a time, until you reach the desired consistency
  10. Assemble the whoopie pies:
  11. Turn half of the cooled cookies over so that the flat sides are facing up. Using the same tip you used to pipe out the cookies, pipe the filling in a circle onto each of the bottoms. Top with the remaining cookies, pressing down slightly so that the filling spreads to the edges.
  12. Whoopie pies will keep for up to 3 days, chilled and covered in plastic wrap.
If you do not make this recipe gluten-free, please use original flour ratios in Sheri's recipe on Donuts Dresses and Dirt.
Recipe by Jackie Ourman at http://jackieourman.com/tuesdays-treat-pumpkin-whoopie-pies-with-maple-cream-cheese-filling/