For fun with your little ones, you can't go wrong with Pumpkin Whoopie Pies, but fill them with Maple Brown Buttercream Filling? Everyone will be fighting for a handful of these delicious little treats! My kiddos also call these "Pumpkin Gobs", and love them filled with Vanilla Bean Buttercream Frosting or Marshmallow Cream Filling. Whoopie pies are an American classic. Made of soft, moist, little cakes filled with a sweet, creamy and fluffy filling. I've never been able to figure out why they are called "pies" when they resemble little cakes so much more! The original flavor is chocolate, filled with marshmallow filling. The batter is thick, a cross between cake batter and cookie dough, and the texture is soft and tender. But in the autumn, there's nothing better than a Pumpkin Whoopie Pie! I use a medium cookie scoop for measuring out the batter. It’s less messy and makes life easier. It also keeps the cookies uniform and standard in size. You can use a whoopee pie pan if you find it easier to shape the cookies, but if you’re comfortable with baking cookies, you can easily make them without it - simply line your baking pans with parchment paper and give them some space. I couldn’t choose just one filling, so I’m going to give you a couple of options to pick from. The one that you’ll see in the recipe is a Maple Brown Buttercream Filling, but these are also so wonderful filled with Vanilla Bean Buttercream or Marshmallow Cream Filling, which is classic filling for whoopee pies of all variety. Making browned butter is so simple and takes just a few minutes - if you've never tried to make it before, have no fear! There's just something about the light touch of pure maple syrup and brown butter in the Maple Brown Buttercream filling that takes these to the stratosphere! Whatever you choose, you've got to make these! So good and perfect for an afternoon treat with someone you love!
INGREDIENTS:
PUMPKIN WHOOPIE PIES: 3 cups (375g) all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups (460g) dark brown sugar ¾ cup vegetable oil ¼ cup (4 tablespoons) butter (melted) 2 teaspoons pure vanilla extract 2-3/4 cups (620g) pumpkin puree (not pumpkin pie filling) 2 large eggs (room temperature) MAPLE BUTTERCREAM FILLING: 5 tablespoons unsalted butter 4 oz. cream cheese (softened) 1 tablespoon pure maple syrup (not pancake syrup) ½ teaspoon pure vanilla ½ teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 3-1/2 cups (420g) powdered sugar MARSHMALLOW FILLING: 1/2 cup (1 stick) unsalted butter (softened to room temperature) 2 cups (192g) Marshmallow Cream or Fluff 1 cup (120g) powdered sugar 1 teaspoon pure vanilla extract pinch of salt HOW I MAKE THESE:
Originally posted November 2012, revised and reposted October 2018.
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