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!
MAPLE BROWN 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 powdered sugar
1/2 cup (1 stick) unsalted butter (softened to room temperature)
2 cups Marshmallow Fluff
1 cup powdered sugar
1 teaspoon pure vanilla extract
pinch of salt
HOW I MAKE THESE:
1. Remove eggs and cream cheese from refrigerator to come to room temperature.
2. Preheat oven to 350 degrees. Line baking sheets with parchment paper or use non-stick whoopie pans.
3. PREPARE PUMKPKIN WHOOPIE PIES: In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking powder, baking soda and salt; set aside.
4. In a large bowl with paddle attachment, beat melted butter, brown sugar and oil on medium speed until blended. Add pumpkin and vanilla; beat 1 minutes. Add eggs one at a time, beating well after each addition.
5. Add half of flour mixture, blending just until combined; add remaining flour mixture and again blend just until combined – do not overbeat! The batter is very thick and will look like thick cake batter.
6. Using a small cookie scoop, drop 1 tablespoon of batter 1-1/2 inches apart on prepared baking pans or into individual wells of non-stick whoopie pans.
7. Bake for 12 to 14 minutes or until the edges are set and tops spring back when lightly touched.
8. Remove pans from oven and cool on pans for 5 minutes; remove to a wire rack to cool to room temperature.
9. PREPARE MAPLE-BROWN BUTTERCREAM FILLING: In a small heavy saucepan, heat butter over medium-low heat until melted. Without changing the temp, continue heating until butter turns a light golden brown and has a light nutty aroma, stirring occasionally. Cool for 15 minutes.
10. In a large bowl with whisk attachment, combine brown butter and cream cheese on medium speed for 2 minutes or until fluffy. Add maple syrup, vanilla, cinnamon, nutmeg and salt, beat on low until combined. Gradually beat in 3 cups of powdered to sugar, add remaining ½ cup of powdered sugar to reach a good spreading consistency.
11. IF YOU'D RATHER, TO MAKE MARSHMALLOW FILLING: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
12. FILL CAKES: Pipe or spread filling on the bottoms of half of the cookies; top with remaining cookies, pressing down very gently to spread filling evenly. Place filled cookies in a single layer in an airtight container and chill for an hour before serving.
13. For longer storage, store in refrigerator for up to 3 days. The tops of cookies will be slightly tacky, so let cookies stand at room temperature for 30 minutes before serving.
YIELD: 36 cookies
Originally posted November 2012, revised and reposted October 2018.
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