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Pumpkin Whoopie Pies

Want a delicious dessert for your Thanksgiving gathering? Why not try this amazing Pumpkin Whoopie Pie recipe?! Its pumpkin puree base and creamy center are sure to delight your guests!

Pumpkin Whoopie Pies

Original Recipe found here.

Ingredients



  • 3 c. all-purpose flour

  • 1 tbsp. pumpkin pie spice

  • 1 tsp. kosher salt

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • 2 c. packed brown sugar

  • 1/2 c. vegetable oil

  • 1 c. (2 sticks) butter, softened, divided

  • 1 (15-oz.) can pumpkin puree (about 2 cups), preferably chilled

  • 2 large eggs

  • 3 tsp. pure vanilla extract, divided

  • 8 oz. cream cheese, softened

  • 3 c. powdered sugar

  • 2 tbsp. maple syrup

Directions

  1. Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

  2. In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

  3. Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely.

  4. To make the filling: In a large bowl using a hand mixer, beat together the remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and the remaining 2 teaspoons vanilla and beat until fluffy.

  5. Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side down, on top. Serve immediately or store in the fridge in an airtight container for 2 to 3 days. 


 


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