Pumpkin Whoopie Pies with Maple Cream Cheese Filling, a scrumptious Fall dessert. Soft pumpkin spiced cookies sandwiched together with a rich maple cream cheese filling; a treat for Fall and Thanksgiving! Quick and easy to make, perfect for sharing! The best pumpkin dessert this pumpkin season. You can use either fresh pumpkin puree or canned pumpkin, the result is the same fantastic pumpkin cookies.
Sift together the flour, baking powder, bicarbonate of soda and pumpkin spice mix.
Beat the egg with the sugar, add the pumpkin puree, 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!