Yield:
Scale
Ingredients
For the cookies
- 8 tablespoons (1 stick) butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin puree (I had a little bit more, about 1-1/3 cup)
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1–2/3 cup all-purpose flour
For the frosting
- 1 cup powdered sugar, sifted
- 5 ounces cream cheese, softened
- 2–1/2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- a pinch of salt
Instructions
- Whisk the butter and sugar in a large bowl until smooth. Add the pumpkin, spices, baking powder and soda, salt, vanilla extract and eggs and mix well. Fold in the flour until incorporated completely.
- Using two teaspoons (or a small ice cream scoop) place evenly-sized dollops of dough on a lined baking sheet. Bake at 350F for about 10-15 minutes, until the cookies are springy when touched. Let them cool completely on a wire rack.
- Make the frosting: using an electric mixer, cream the butter and cream cheese. Add the powdered sugar, vanilla extract, salt and syrup and mix until the filling is light and fluffy. Chill for at least 15 minutes before making the whoopie pies.
- Assemble: once the cookies have completely cooled and the frosting is chilled (the fridge is your best friend here), match the cookies into pairs by size. Slather frosting on the bottom of half the cookie pairs and top with the matching-size cookies. Try not to eat them all in one sitting.