Pumpkin whoopie pies with maple cream filling, a scrumptious Fall dessert that reminds us why we love pumpkin so much. Soft pumpkin and cinnamon cookies sandwiched together with a rich cream cheese filling; what a treat on Thanksgiving!
The anything pumpkin frenzy has started already weeks ago, and we can’t be happier. With Halloween only about a month away and Thanksgiving following after, it’s about time we celebrated another Harvest. With an abundance of fruit and vegetables, leaves turning colours, and the last chance of enjoying longer days before the cold winter, you really must make the most of this season. I so do!
Whoopie pies are no pies actually, at least not the classic ones that come to one’s mind when you hear the word pie. They are more like cookies that can have absolutely any flavour, but pretty much the same shape. I have tried whoopies before, and I loved them, so I really had to give them another go, this time with Fall’s darling, pumpkin. Let’s set this straight, just because they are made with pumpkin, it does not mean they are healthy. Far from that!
Like most desserts, they are meant to be enjoyed as an occasional treat. Yes, they are sugary, buttery, rich and creamy. But they are delicious, indulgent and all in all the best Autumn treat after pumpkin pie. So, if you are after a healthy dessert, I am afraid this one is not quite what you are looking for.
Maple syrup is too good not to be used with these pumpkin whoopie pies, it gives that “je ne sais quoi” to the cream cheese filling. Since I have mentioned the filling, I must tell you how I ruined the cream cheese filling a few times. Not sure if it’s a tricky one, or it’s just me being silly, but for some reasons I used to get really runny cream cheese icing. I could never understand where I was going wrong, but I think I finally cracked it.
So, some troubleshooting ideas here in case you need a fix for your runny cream cheese icing. First, use a good quality cream cheese which is full-fat. Low fat ones tend to be more watery, hence adding too much moisture to the filling. Even with the full-fat one, try to squeeze out any liquid that might in the cream cheese package. Then, start by beating the butter first, since it needs more beating in order to become creamy and fluffy. Add the icing sugar after, the maple syrup, beat again, and add the cream cheese in the end.
No need to beat for too long now, just use a spatula and mix gently to get the cream smooth. In case the cream becomes runny, adding more sugar won’t help though, it will only make it too sweet. I hear corn flour might help, but I tested it before and it didn’t do much though.
The pies are beautifully soft, and don’t need too long in the oven. I tend to lower the temperature to 160 degrees Celsius (320 Fahrenheit) and bake them for 15-20 minutes. In this way they keep a nice shape and don’t flatten up or crack badly. Make sure the oven is pre-heated and the ingredients at room temperature before you start making them. It always helps with a better consistency and texture.
The dough is pretty sticky, but once it goes in the oven, they bake and rise really nicely, they don’t stick to the baking paper at all. They are one of the few cookies I actually found super easy to bake, no mess, no sticking to the paper, no headache. Pumpkin can be swapped for sweet potatoes or even roasted butternut squash, since the three of them have similar taste and texture, they all work great with whoopies.
To store them, just pop them in the fridge, so the filling can keep firm and cool, they won’t harden at all.The mixture is enough for 20 individual pies, so 10 sandwiched together, but adjust the ingredients accordingly in case you want to make more or less. Because they are sweet and pretty big, I really can’t eat more than one at a time. But anyway, enjoy these beauties, they are so delicious!
I’m bringing this recipe to Fiesta Friday #191
Pumpkin whoopie pies with maple cream filling, a delicious Fall dessert that will make your Thanksgiving even sweeter.
- 275 g flour (9 1/4 oz)
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp pumpkin spice mix
- 150 g light muscovado sugar (5 oz)
- 125 g pumpkin puree (4 oz)
- 1 egg
- 125 ml vegetable oil (1/2 cup)
- 1 tsp vanilla extract
- 200 g full-fat cream cheese (7 oz)
- 100 g unsalted butter, soften (3 oz)
- 2 tbsp maple syrup
- 120 g icing sugar (4 oz)
Sift together the flour, baking powder, bicarbonate of soda and pumpkin spice mix. Beat the egg with the sugar, add the egg, oil and vanilla extract, then mix everything together with the dry ingredients.
Line two baking trays with baking paper, and use a teaspoon to scoop out batter, making sure to keep the balls shaped apart to allow spreading.
Bake one tray at a time in a pre-heated oven at 160 degrees Celsius (320 Fahrenheit) for 15-20 minutes, until well risen and the top is firm to touch.
Use a hand mixer to beat the butter for about 1 minute until fluffy, add the icing sugar and maple syrup and beat again to combine. Add the cream cheese and beat again, this time with a spatula until smooth.
Once the pies are out of the oven, allow to cool, then sandwich them together using the cream cheese filling. Enjoy!