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    Pumpkin Whoopie Pies with Cream-Cheese Filling

    Vegetarian

    Produce

    • 1 tbsp Ginger, ground
    • 3 cups Pumpkin puree

    Refrigerated

    • 2 Eggs, large

    Baking & Spices

    • 3 cups All-purpose flour
    • 1 tsp Baking powder
    • 1 tsp Baking soda
    • 2 cups Brown sugar, firmly packed dark
    • 2 tbsp Cinnamon, ground
    • 1 tbsp Cloves, ground
    • 3 cups Confectioners' sugar
    • 1 tsp Salt
    • 2 tsp Vanilla, pure

    Oils & Vinegars

    • 1 cup Vegetable oil

    Dairy

    • 1/2 cup Butter, unsalted
    • 8 oz Cream cheese

    Pumpkin Whoopie Pies With Maple-Cream Cheese Filling

    3y
    3y Saved to Cravings

    9 comments

    • Bobbi Hunter

      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

    • Gina Cerrato

      Pumpkin Whoopie Pies with maple-cream cheese filling **oh me oh my I love pumpkin pie!

    • Josie Banks-Watson

      Pumpkin Whoopie pies with maple cream cheese filling! I would highly recommend!

    • Doreen Scott

      Pumpkin Whoopie Pies with Maple-Cream Cheese Filling. Might omit the maple syrup.

    • Kari Underhill

      Pumpkin Whoopie Pies with Maple-Cream Cheese Filling--- these sound yummy!

    • Mary Metcalf

      Pumpkin Whoopie Pies with Maple-Cream Cheese Filling - fall treats!

    • Barbara Christian

      Pumpkin Whoopie Pies-Finally a way to use my Woopie Pie pans!

    • Mary Lechner

      Pumpkin Whoppie Pies with Maple Cream Cheese Frosting

    • Sara El-Shall

      Pumpkin whoopie pies with maple cream cheese frosting. Recipe from browneyedbaker.com Yield: About 4 dozen assembled whoopie pies (will vary depending on how large you make them) Prep Time: 15 minutes | Bake Time: 10 to 12 minutes For the Whoopie Pies: 3 cups all-purpose flour 2 tablespoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground ginger ½ teaspoon ground nutmeg 1 cup granulated sugar 1 cup dark brown sugar 1 cup canola or vegetable oil 3 cups chilled pumpkin puree (canned pumpkin) 2 eggs 1 teaspoon vanilla extract 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 1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat. 2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside. 3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. 4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined. 5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart. 6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack. 7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth. 8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

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    Clean Eating Pumpkin Ice Cream - (Makes 6 servings) Ingredients: 4 medium bananas, sliced and frozen overnight, 1 cup pumpkin puree, 1/3 cup maple syrup, 1 1/2 tsp. pumpkin spice Directions:Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly. Transfer to a freezer-safe container and freeze for 24 hours