Pumpkin Whoopie Pies with Maple-Cream Cheese Filling
Pumpkin Whoopie Pies with Maple-Cream Cheese Frosting For the Maple-Cream Cheese Filling: 3 cups powdered sugar 8 ounces cream cheese, at room temperature 4 ounces (½ cup) unsalted butter, at room temperature 3 tablespoons maple syrup 1 teaspoon vanilla extract
Using canned pumpkin and your pantry baking staples you'll create one of the most delicious pumpkin recipes you've ever tasted. You can toss out those other pumpkin cookie recipes, this is the only one you'll ever need.
Pumpkin Snickerdoodles: These were very good! They were soft and had excellent flavor. I did add some pumpkin pie spices to the mix. And like some commenters from the blog said, the dough was very sticky and hard to roll. My sister loved them the most.