The pumpkin roll recipe we posted on Friday yielded 2 pumpkin rolls but we decided to make one pumpkin roll and use the rest of the batter to make these yummy whoopie pies. Genius.
The pumpkin whoopie pies were great and the house quickly filled with my favorite seasonal aromas when baking: cinnamon, pumpkin, cloves! I made pumpkin whoopie pies for the first time last year and they were seriously good…they’re all the same flavors of a pumpkin roll…perfect! At first I was scared to add maple syrup to the cream cheese frosting, but it was a perfect addition. Not at all overpowering.
I gave the pumpkin roll to my mom to bring to work because I didn’t want it sitting around the house begging me to eat it. But since the whoopie pies are small I felt less guilty about snacking on those. I may have eaten one or two. Or all.
Yield: 1 dozen assembled whoopie pies
Recipe for the batter can be found here.
For the Maple-Cream Cheese Filling
1.5 cups confectioners sugar
4 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
1.5 tablespoons maple syrup
½ teaspoon vanilla extract (I used vanilla bean paste)
Use a spoon to drop rounded, heaping tablespoons of batter onto a greased baking sheet, about 1 inch apart. If you have a whoopie pie pan go ahead and use that.
Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center comes out clean. They should be firm when touched. Remove from the oven and transfer to a cooling rack to cool completely.
To make the filling, beat the butter on medium speed until smooth, about 3 minutes. Add the cream cheese and continue to beat, about 2 minutes. Gradually add the confectioners sugar, then add the maple syrup and vanilla and beat until smooth.
One the whoopie pies are completely cooled, you can start to assemble. To assemble the whoopie pies, turn half upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another on top, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edge. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.
Source: frosting from Brown Eyed Baker