Ingredients
Scale
- For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- For the Maple Filling:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon maple extract (optional for extra punch)
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt until well combined. Set this dry mixture aside.
- Cream the Butter and Sugar: In a large mixing bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar together on medium-high speed. Continue for about 2-3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated. Reduce the mixer speed to low and mix in the pumpkin puree. The batter might look slightly curdled at this stage, but don’t worry—it will come together once you add the dry ingredients.
- Combine and Scoop: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until the flour streaks disappear. Do not overmix, or the cookies will become tough. Use a medium cookie scoop or a tablespoon to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake and Cool: Bake for 10 to 12 minutes, or until the tops of the cookies spring back when lightly touched. Remove from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely before filling. They must be cold to prevent the frosting from melting.
- Prepare the Maple Filling: While the cookies cool, make the filling. Beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, maple syrup, maple extract, and a pinch of salt. Beat on low speed until the sugar is incorporated, then increase to high and whip until the frosting is light and airy.
- Assemble the Whoopie Pies: Match up the cooled cookies into pairs of similar size. Pipe or spread a generous amount of maple filling onto the flat side of one cookie. Place the second cookie on top and press gently to push the filling to the edges. Repeat for all sandwiches.
- Cook Time: 32 minutes