Pumpkin Maple Whoopie Pies

Pumpkin Maple Whoopie Pies Recipe | USA | All-Purpose Flour, Pumpkin Butter, Maple Cream

Region / culture: USA | Servings: 12

Introduction

Pumpkin Maple Whoopie Pies are a delicious and indulgent treat that combines the flavors of pumpkin, maple, and creamy filling sandwiched between two soft cookies. These sweet and satisfying pies are perfect for fall gatherings, holiday parties, or just a cozy night in.

History

Whoopie pies are a classic American dessert that originated in the Northeast, particularly in Pennsylvania and New England. The exact origins of the whoopie pie are debated, with some claiming it was created by the Amish, while others believe it was popularized by New England bakers. Regardless of its origins, whoopie pies have become a beloved treat enjoyed by many across the country.

Ingredients

Cookies

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
0.5 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
2 cups packed light brown sugar
3 large egg yolks
2 jars of American Spoon™ pumpkin butter
1 tsp vanilla extract

Filling

6 tbsp (0.75 stick) unsalted butter, at room temperature
0.5 cup confectioners' sugar
0.5 jar of American Spoon™ Maple cream (0.5 cup measure)
0.25 tsp salt
2 tsp vanilla extract

Maple cream

2 cups maple syrup
1 cup cream

How to prepare

Preheat the oven to 350°F (177°C).
Sift together the dry cookie ingredients in a large bowl.
In a second mixing bowl, cream together the butter and brown sugar until light.
Add the egg yolks one at a time, mixing well after each addition.
Add the pumpkin butter and vanilla and mix well.
Slowly add the dry ingredients and mix thoroughly.
Be careful not to over-mix or the cookies will be tough.
Drop the cookie batter by tablespoonfuls about one inch apart on a baking sheet lined with parchment paper.
Bake until they are puffed and spring back when touched, about 15 – 18 minutes.
Make the filling.
Cream the butter and confectioners sugar together until light and fluffy.
Add the maple cream, salt, and vanilla extract.
Blend until thoroughly combined and fluffy.
When the cookies are cool, spread a thin layer of filling on one cookie and top with another cookie to make each whoopie pie.
Continue with the remaining cookies and filling.
Store in an airtight container for up to one week.

Maple cream

Boil 2 cups of maple syrup and 1 cup of cream until it reaches 230°F (110°C) on a candy thermometer.
Pour into a bowl and let it cool until lukewarm, then beat until creamy.

Variations

Add a sprinkle of cinnamon or pumpkin pie spice to the cookie batter for extra flavor.
Substitute the maple cream filling with cream cheese frosting for a tangy twist.
Add chopped nuts or dried fruit to the cookie batter for added texture and flavor.

Cooking Tips & Tricks

Be sure to use room temperature butter for both the cookies and the filling to ensure a smooth and creamy texture.

- Do not over-mix the cookie batter, as this can result in tough cookies. Mix until just combined.

- Use a cookie scoop or tablespoon to ensure uniform cookie sizes for even baking.

- Let the cookies cool completely before assembling the whoopie pies to prevent the filling from melting.

Serving Suggestions

Enjoy Pumpkin Maple Whoopie Pies as a dessert or sweet snack with a cup of hot tea or coffee. They are perfect for fall gatherings, holiday parties, or as a special treat for yourself.

Cooking Techniques

Sift the dry ingredients for the cookies to ensure a smooth and even texture.

- Cream the butter and sugar together until light and fluffy for a soft and tender cookie.

- Be careful not to over-mix the cookie batter to prevent tough cookies.

Ingredient Substitutions

Substitute pumpkin butter with canned pumpkin puree for a lighter flavor.

- Use regular granulated sugar instead of brown sugar for a different sweetness profile.

- Swap out maple cream for maple syrup in the filling for a thinner consistency.

Make Ahead Tips

Pumpkin Maple Whoopie Pies can be made ahead of time and stored in an airtight container for up to one week. The cookies may soften slightly over time, but the flavors will continue to develop.

Presentation Ideas

Arrange Pumpkin Maple Whoopie Pies on a platter and dust with powdered sugar for a festive touch. Serve them on a cake stand or dessert plate for an elegant presentation.

Pairing Recommendations

Pair Pumpkin Maple Whoopie Pies with a hot cup of apple cider or chai tea for a cozy fall treat. They also pair well with vanilla ice cream or whipped cream for a decadent dessert.

Storage and Reheating Instructions

Store Pumpkin Maple Whoopie Pies in an airtight container at room temperature for up to one week. To reheat, place them in a preheated oven at 350°F (177°C) for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Pumpkin Maple Whoopie Pies contains approximately 300 calories.

Carbohydrates

Each serving of Pumpkin Maple Whoopie Pies contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pumpkin Maple Whoopie Pies contains approximately 15 grams of fats.

Proteins

Each serving of Pumpkin Maple Whoopie Pies contains approximately 2 grams of proteins.

Vitamins and minerals

Pumpkin Maple Whoopie Pies are a good source of vitamin A, thanks to the pumpkin butter used in the recipe. Additionally, maple syrup provides small amounts of minerals such as manganese and zinc.

Alergens

This recipe contains dairy (butter and cream) and eggs. It may also contain gluten depending on the type of flour used.

Summary

Pumpkin Maple Whoopie Pies are a sweet and indulgent treat that is relatively high in carbohydrates and fats. They provide a small amount of protein and are a good source of vitamin A.

Summary

Pumpkin Maple Whoopie Pies are a delightful dessert that combines the flavors of pumpkin, maple, and creamy filling in a handheld treat. Perfect for fall gatherings or holiday parties, these pies are sure to be a hit with family and friends. Enjoy the sweet and indulgent flavors of Pumpkin Maple Whoopie Pies today!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pumpkin Maple Whoopie Pies. It was a crisp autumn day, the leaves were falling in a cascade of reds, yellows, and oranges. The air was filled with the scent of pumpkin spice and cinnamon. I was visiting my dear friend Martha, who lived in a quaint little cottage at the edge of the woods.

Martha was known for her delicious baked goods, and on that particular day, she had just pulled a tray of Pumpkin Maple Whoopie Pies out of the oven. The warm, spicy aroma filled the room, and I couldn't resist asking for the recipe.

Martha smiled and handed me a worn, stained card with the recipe written in her elegant script. She explained that she had learned to make these delectable treats from her own grandmother, who had passed down the recipe through the generations. I knew I had stumbled upon a treasure.

I returned home that day, eager to try my hand at making these Pumpkin Maple Whoopie Pies. I gathered all the ingredients - pumpkin puree, maple syrup, cinnamon, nutmeg, and a hint of ginger - and set to work in my own cozy kitchen.

As I mixed the batter, the scent of fall filled the air once more. I scooped the batter onto a baking sheet, forming small mounds of dough that would soon transform into fluffy, cake-like cookies. As they baked, the kitchen was suffused with the warm, comforting aroma of pumpkin and spices.

When the timer dinged, I eagerly pulled the tray out of the oven. The Pumpkin Maple Whoopie Pies were golden brown and slightly puffed, with a tantalizing aroma that made my mouth water. I couldn't wait to taste them.

I let the pies cool on a wire rack, and as soon as they were ready, I took a bite. The soft, cake-like cookies sandwiched a creamy maple frosting that was sweet and slightly tangy. The flavors melded together perfectly, creating a harmonious blend of pumpkin, maple, and spice.

I knew then that this recipe would become a staple in my kitchen. I made batch after batch of Pumpkin Maple Whoopie Pies, sharing them with friends and family who couldn't get enough of the delicious treats. They quickly became a beloved favorite, especially during the fall season when the air turned cool and crisp.

Over the years, I continued to make these Pumpkin Maple Whoopie Pies, always thinking of Martha and her grandmother as I mixed the batter and watched them bake to perfection. Each bite was a reminder of the warmth and love that went into creating these delightful treats.

As I grew older, I passed the recipe down to my own children and grandchildren, ensuring that the tradition would continue for generations to come. I shared the story of how I had discovered the recipe with them, and they listened with rapt attention, eager to taste the Pumpkin Maple Whoopie Pies for themselves.

And so, the recipe for Pumpkin Maple Whoopie Pies lives on, a cherished part of our family's culinary legacy. Each time I make them, I am transported back to that crisp autumn day when I first learned of their existence, and I am grateful for the memories and connections that these simple, delicious treats have brought into my life.