I have been making these for years and they are gone within hours of making them. The fall flavors of pumpkin, cinnamons, nutmeg, clove paired with the maple cream cheese filling. These pies scream fall. Insider’s note: Don’t try the filling until you have assembled all of your pies. It is hard to resist and may leave you a little short.
Autumn Harvest Pumpkin Whoopie Pie with Maple Cinnamon Filling
1 C Coconut Oil
15 oz can Pumpkin Puree, pure
1 tsp Vanilla Extract
3 C All Purpose Flour
2 C Brown Sugar
2 Tbsp Calicutts Autumn Harvest Spice Blend
1 tsp Baking Powder
1 tsp Baking Soda
4 oz Unsalted Butter, room temperature
8 oz Cream Cheese, softened
3 C Powdered Sugar
4 Tbsp Maple Syrup
1 Tbsp Calicutts Autumn Harvest Spice Blend
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
In a large bowl, whisk together oil, pumpkin, eggs, and vanilla until combined. Whisk in brown sugar.
In a separate bowl, sift together flour, baking soda, baking powder, and Autumn Harvest. In thirds, mix dry ingredients into wet ingredients.
Using a 1/4 cup scoop, scoop batter onto prepared baking sheets, approximately 1 inch apart.
Bake for 20 minutes or until golden and baked through. Cool completely on baking sheet.
While cooling, using a handheld mixer, beat butter until smooth and creamy. Add cream cheese and continue beating until smooth.
Add powdered sugar to frosting in several additions, beating until combined. Finally, add maple syrup and Autumn Harvest. Beat an additional two minutes until combined and fluffy.
To assemble, make a sandwich by putting frosting on the flat side of one whoopie pie (about 2 tablespoons) and top with another whoopie pie. Press to slightly seal and sandwich them. Refrigerate for 30 minutes and enjoy!