Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

www.litchfieldfarmersmarket.org

Recipe by Barbara Mojon Gugnoni FOR THE PIE PART: 2 cups flour 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp gi

View full recipe on www.litchfieldfarmersmarket.org

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Cooking tools:

  • Stand mixer
  • Hand mixer
  • Ice cream scoop
  • Silicone baking mat
  • Offset spatula
  • Oven
  • Stove
  • Saucepan
  • Mixing bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • Spatula

Ingredients

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 1/2 cups (12 oz) fresh or canned pumpkin puree
  • 2 Tbsp. pure maple syrup
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 stick (4 oz) unsalted butter, melted and cooled
  • 1 tsp vanilla
  • 2 Tbsp. fresh apple cider
  • 1 eggs plus 1 egg yolk, room temperature
  • 1 (8 oz.) package cream cheese, softened
  • 1 (4 oz.) stick unsalted butter, softened
  • 1 Tbsp. (or to taste) pure maple syrup
  • 1 tsp. vanilla
  • 1 1/2 - 2 cups confectionary sugar

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