Start by making the pumpkin spice whoopie pie cookies. Move the oven rack to the middle slot and preheat the oven to 350 degrees F. Line 4 baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
In a bowl of a stand mixer, beat together the sugar, brown sugar, and vegetable oil. Add the 2 cans of pumpkin puree and beat to combine. Then, beat in the eggs and vanilla until completely incorporated.
Slowly add the dry ingredients to the wet ingredients and beat until fully combined.
Use a cookie scoop to drop 1 ½ - 2 Tbsp of batter onto the baking sheet, leaving about 1-inch between each cookie. You should be able to fit about 12 cookies on each baking sheet.
Bake the cookies, one sheet at a time, on the middle rack for 12-14 minutes (or until cooked through and a toothpick inserted in the middle comes out clean). Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are baking, make the frosting. Add the butter to the bowl of a stand mixer. Use the paddle attachment to beat the butter until smooth. Add the cream cheese and beat until combined.
Add the powdered sugar, maple syrup and vanilla. Mix until well combined.
Once the cookies are completely cooled, you can start to assemble. Add the frosting to a piping bag or Ziploc bag and snip the tip/corner of the bag.
Turn ½ of the cookies upside down. Pipe the filling on top of the cookies. Place the other ½ of the cookies on top of the filling and press down slightly so the frosting spread to the edges.
Refrigerate for at least one hour to allow the frosting to harden slightly.
***The recipe makes approximately 24 whoopie pies***
Maple Cream Cheese Frosting
3 Cups Powdered Sugar
1 Stick Unsalted Butter, softened
8 oz Cream Cheese, softened
3 Tbsp Pure Maple Syrup, or substitute with bourbon maple syrup
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3 Tbsp Pure Maple Syrup, or substitute with bourbon maple syrup
1 Tsp Vanilla Extract
Directions:
Start by making the pumpkin spice whoopie pie cookies. Move the oven rack to the middle slot and preheat the oven to 350 degrees F. Line 4 baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
In a bowl of a stand mixer, beat together the sugar, brown sugar, and vegetable oil. Add the 2 cans of pumpkin puree and beat to combine. Then, beat in the eggs and vanilla until completely incorporated.
Slowly add the dry ingredients to the wet ingredients and beat until fully combined.
Use a cookie scoop to drop 1 ½ - 2 Tbsp of batter onto the baking sheet, leaving about 1-inch between each cookie. You should be able to fit about 12 cookies on each baking sheet.
Bake the cookies, one sheet at a time, on the middle rack for 12-14 minutes (or until cooked through and a toothpick inserted in the middle comes out clean). Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are baking, make the frosting. Add the butter to the bowl of a stand mixer. Use the paddle attachment to beat the butter until smooth. Add the cream cheese and beat until combined.
Add the powdered sugar, maple syrup and vanilla. Mix until well combined.
Once the cookies are completely cooled, you can start to assemble. Add the frosting to a piping bag or Ziploc bag and snip the tip/corner of the bag.
Turn ½ of the cookies upside down. Pipe the filling on top of the cookies. Place the other ½ of the cookies on top of the filling and press down slightly so the frosting spread to the edges.
Refrigerate for at least one hour to allow the frosting to harden slightly.
***The recipe makes approximately 24 whoopie pies***
Maple Cream Cheese Frosting
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