Pumpkin Whoopie Pies with Maple Cream Cheese Filling

• Produce

  • 1 tsp Ginger, ground
  • 3 cups Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, Dark Firmly packed
  • 2 tbsp Cinnamon
  • 1 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese

• Other

  • Sprinkles or jimmies for garnish (optional

Found on foodfolksandfun.net

Description

Ingredients

• FOR PUMPKIN COOKIES:
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 Tablespoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup dark brown sugar, firmly packed
• 1 cup vegetable oil
• 3 cups chilled pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• FOR MAPLE CREAM CHEESE FROSTING:
• 3 cups powdered sugar
• ½ cup unsalted butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 3 Tablespoons maple syrup
• 1 teaspoon vanilla extract
• Sprinkles or jimmies for garnish (optional)

Directions

• TO MAKE PUMPKIN COOKIES: Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together flour, salt, baking soda, baking powder and spices; set aside. In separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined. Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
• Use cooke scoop with release mechanism (about 1.5-2 tablespoons capacity) to drop dough onto prepared baking sheets, about 1 inch apart. Baking 1 cookie sheet at a time, bake 10-12 minutes, or until toothpick inserted into the center of a cookie comes out clean. Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.
• TO MAKE FROSTING: In the bowl of an electric mixer fitted with paddle attachment, beat butter until smooth with no visible lumps. Add cream cheese and beat until combined. Add powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you feel filling is too loose, put it in the fridge for about 30 minutes to firm up.
• TO ASSEMBLE: Turn half of cooled cookies upside down. Pipe filling onto flat side of overturned cookies. Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges. Repeat until all cookies are used. If you’re using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in crack of the whoopie pie and turn until all exposed frosting is covered. Refrigerate at least 1 hour before serving.