Pumpkin Spice Whoopie Pies
October 30th – November 3rd
36whoopie pies
36whoopie pies
  • 5Tbsp butter
  • 4oz cream cheesesoftened
  • 1Tbsp maple syrup
  • 1/2tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • Pinch of salt
  • pinch of ground cloves
  • 3 – 3 1/2cups powdered sugar
  • 3cups all purpose flour
  • 2tsp ground cinnamon
  • 1tsp baking powder
  • 1tsp baking soda
  • 1tsp Salt
  • 1tsp ground ginger
  • 1/4tsp ground cloves
  • Pinch ground nutmeg
  • 2cups brown sugarpacked
  • 3/4cup vegetable oil
  • 1/4cup butter melted and cooled
  • 2 eggs
  • 2 3/4cup canned pumpkin
  • 1 1/2tsp vanilla
  1. Preheat oven to 350 degrees.
  2. In a bowl, mix all dry ingredients and set aside. In another bowl, add melted butter, oil, and brown sugar and mix. Add eggs, pumpkin, and vanilla and mix for 1 minute.
  3. Add flour mixture, in 3-4 parts, mixing after each addition. Using a small cookie scoop, place batter onto parchment lined baking sheet. Bake for 12-14 minutes. Let cool. While cookies are cooling, make the frosting.
  4. In a saucepan, over med-low heat, melt butter until it turns a light golden-brown color. Set aside and let it cool.
  5. In a bowl, beat cooled browned butter and softened cream cheese with a mixer, until light and fluffy. Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix until just combined. Slowly add powdered sugar. Spread about 2 tsp of frosting between 2 cookies. Repeat with all until finished, then serve. Optional: sprinkle with powdered sugar.