It is day two of my pumpkin exploration! My one and only objective is…No Pumpkin Pie! Today’s dessert not only gives me a new way to use pumpkin, but it also gives me an excuse to eat a creamy filling. It could be whipped cream, mousse, or in this case a Maple Cream Filling, but if it’s creamy I am all over it. My brain tells me to run the other way in an effort to protect my naturally curvy (such a nice way to say it!) hips while my heart and taste buds beat down my brain in a fight club style epic event. My brain rarely wins.
These Pumpkin Whoopee Pies with Maple Cream Filling have all of the aspects of a delicious dessert without any fuss. There is a cake-like cookie, the pumpkin taste that is so seasonal and comforting, and then the creamy, maple filling. Enjoy!
Pumpkin Whoopee Pies with Maple Cream Filling Recipe
2 Cups Flour (All Purpose)
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Salt
1/2 Cup Butter, softened
1 1/4 Cups Sugar
2 Eggs, beaten
1 1/4 Cups Pumpkin, canned
1 tsp Vanilla Extract
Maple Cream Cheese Filling:
8 oz Cream cheese, softened
8 Tbsp Butter, softened
1 tsp Vanilla Extract
3 Tbsp Maple syrup
1 1/2 Cups Powdered sugar
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In medium bowl, mix flour, baking powder, baking soda, cinnamon, allspice, and salt.
- In a large bowl, beat butter and sugar for 2 minutes. Add eggs, one at a time. Beat well. Add pumpkin and vanilla and beat until smooth.
- Stir in flour mixture until just combined.
- Drop by tablespoonfuls onto parchment paper. I use a small ice cream scoop to get the same size and shape for each cookie. Using the back of a spoon, lightly flatten cookies while making sure the cookies stay the same size and shape.
- Bake for 10 minutes. Cool on baking sheet for 3 minutes then remove to wire rack to cool completely.
- For maple cream filling: Beat cream cheese, butter, vanilla and maple syrup until fluffy. Gradually beat in powdered sugar.
- When the cookies are completely cool, spread a tablespoonful of the filling on one cookie. Top with a second cookie.
- Store cookies in a covered container in refrigerator.