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Pumpkin Whoopie Pies Recipe

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Ingredients
  

  • Ingredients:
  • - 1 1/2 to 2 3/4 cups canned pumpkin puree
  • - 1 1/2 to 3 cups all-purpose flour
  • - 1 to 2 cups packed brown sugar
  • - Pumpkin pie spice or a combination of cinnamon ginger, nutmeg, and cloves
  • - 1 to 2 large eggs at room temperature
  • - Melted butter
  • - Oil
  • - Baking powder
  • - Baking soda
  • - Salt
  • - Vanilla extract
  • - Cream cheese
  • - Powdered sugar
  • - Maple syrup optional
  • - Additional cinnamon for flavor

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, whisk together the melted butter, oil, brown sugar, eggs, pumpkin puree, and vanilla extract until well combined.
  • In another bowl, combine the all-purpose flour, baking powder, baking soda, salt, and your choice of spices. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  • Using a spoon or ice cream scoop, drop 2-tablespoon dollops of the batter onto the prepared baking sheets, spacing them a couple of inches apart to allow for spreading.
  • Bake the whoopie pies in the preheated oven for 10 to 13 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and let them cool on a wire rack.
  • While the whoopie pies are cooling, prepare the filling. In a medium saucepan, melt the butter over medium heat until it turns golden brown and releases a nutty aroma. Allow it to cool slightly before transferring to a mixing bowl.
  • Beat the cooled brown butter with softened cream cheese until smooth. Gradually add the powdered sugar in two additions, mixing until well combined. Then, mix in the vanilla extract, maple syrup (if using), and additional cinnamon for flavor.
  • Once the whoopie pies are completely cooled, use a spoon or small ice cream scoop to place a dollop of the filling on the flat side of one pie. Top with another whoopie pie to create a sandwich.
  • If desired, dust the tops with powdered sugar for a decorative finish. Serve immediately or store in an airtight container in the refrigerator for up to a week.
  • Extra Tips: To guarantee the best results, make sure your eggs are at room temperature before mixing, as this helps to create a better texture in the batter.
  • Also, be careful not to overbake the whoopie pies; they should be soft to the touch when you take them out of the oven. If you want to enhance the flavor of your filling, feel free to experiment with different extracts, such as almond or maple, to find your perfect combination. Enjoy your baking!
  • Note: Ensure pumpkin puree is not watery for the best results, as this affects the texture of the whoopie pies.