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
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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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