Spiced Pumpkin Whoopie Pies with Browned Butter Maple Cinnamon Frosting

• Produce

  • 1 tsp Ginger, ground
  • 2 3/4 cup Pumpkin, canned

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Brown sugar, packed
  • 2 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 Pinch Nutmeg, ground
  • 1/4 tsp Nutmeg, ground
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 1 Pinch Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 9/16 cup Butter
  • 4 oz Cream cheese

• Other

  • cloves Pinch of ground

Found on thechunkychef.com

Description

Directions

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• In a mixing bowl, whisk together the first 8 ingredients (through nutmeg) and set aside.
• To the bowl of a stand mixer, add melted butter, oil, and brown sugar and beat until combined.
• Add in eggs, pumpkin, and vanilla and beat for about 1 minute.
• Add in the flour mixture, a little at a time, beating until just combined after each addition. Batter will look like thick cake batter at this point.
• Use a small cookie scoop or Tbsp measuring spoon and scoop batter onto baking sheet, about 2 inches apart.
• Bake for 12-14 minutes. Tops of cookies should spring back when touched lightly.
• Let cool on baking sheet for a few minutes, then transfer to a cooling rack.
• While the cookies are cooling, make the frosting.
• In a small saucepan, over MED-LOW heat, melt the butter. Continue heating the butter until it turns a light golden brown color. Set aside and let it cool for 15 minutes.
• In a stand mixer, beat the cooled browned butter and softened cream cheese on MED speed, until light and fluffy (about 2 minutes).
• Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix on LOW until just combined.
• Slowly and gradually beat in the powdered sugar.
• To one of the cooled cookies, spread about 2 tsp of the frosting, then top with another cookie. Place on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes.
• If desired, sprinkle with powdered sugar just before serving.