Pumpkin Whoopie Pies
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
Maple Cream Cheese Filling
  • ½ cup (8 Tablespoons) unsalted butter, softened
  • 8 ounces full-fat cream cheese, softened
  • 4 cups confectioner's sugar, sifted
  • 2 Tablespoons Grade B pure maple syrup
  • 1 vanilla bean, split and scraped
Pumpkin Cookies/Cakes
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 Tablespoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup coconut oil
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 2 large cage free eggs
  • 1 teaspoon vanilla bean paste
  • 2 15-ounce cans pumpkin puree (not pumpkin pie filling)
Instructions
Maple Cream Cheese Filling
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese, beating for a couple minutes to mix them together.
  2. Add the powdered sugar, maple syrup, and vanilla bean caviar and slowly turn on the mixer, working your way up to medium speed.
  3. Beat for 2-3 minutes or until smooth (if you don't sift your confectioner's sugar, the filling will be lumpy like mine; proceed at your own risk).
  4. Transfer to a covered container and chill in the refrigerator until ready to use.
Pumpkin Cookies/Cakes
  1. Preheat oven to 350 degrees Fahrenheit. Get out 2 rimmed baking sheets and set aside.
  2. In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and butter, mixing for 2-3 minutes to blend together.
  4. Cream the sugars into the butter/coconut oil mixture, beating until light and fluffy (3-4 minutes).
  5. Beat in the eggs one at a time, incorporating the first fully before adding the second.
  6. Stir in the vanilla bean paste.
  7. Add the flour mixture and pumpkin puree, mixing slowly until incorporated. Scrape the sides, stir a few more rounds, and then remove from the mixer.
  8. Portion out with a #40 cookie scoop onto the baking sheets. They will not spread a lot, so you can bake 12 at a time.
  9. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let sit on pan for 2 minutes before removing to wire racks to cool completely.
Assembly
  1. Once the cookie/cakes are completely cooled, you can transfer the filling to a pastry bag fitted with a circle tip and pipe on the flat side of one cookie, then apply the flat side of another to the top to make little sandwiches.
  2. If you're in a hurry, you can spread the filling on the flat side of one cookie with a butter knife, apply the flat side of another cookie, and make your sandwiches that way.
  3. Eat within 3 days.
Notes
If you'd like smoother tops, you can pipe out the batter instead of scooping it, smoothing the surface of any irregularities with a clean water-moistened finger, or wet the back of a spoon.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2013/11/17/pumpkin-whoopie-pies/