Pumpkin Whoopie Pies Recipe

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Yield: 6 pies

Preparation Time: 20

Start to Finish Time: 40

For the cakes:

• 1 stick unsalted butter at room temperature
• 1 cup firmly packed light-brown sugar
• 2 large eggs, room temperature, lightly beaten
• 1 cup canned pure pumpkin purée
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon table salt
• 1-2/3 cups all-purpose flour

Preheat oven to 350°. Line two baking sheets with parchment paper.

In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt. Using a spatula, fold in flour.

With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of two baking sheets. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely
 

For the filling:

• 8 ounces cream cheese, at room temperature
• 1/2 stick unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 3/4 cup powdered sugar
• 1/8 teaspoon table salt

In the bowl of a standing mixer or with an electric beater, cream together cream cheese and butter. Add vanilla, maple syrup, powdered
sugar, and salt.

Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.