In a medium bowl, whisk together flour, ginger,
cinnamon, baking powder, baking soda, and salt.
Set aside.
In the bowl of an electric mixer with paddle
attachment, beat together pumpkin puree, brown
sugar, oil, eggs, and molasses on medium speed
until mixed, about 3 minutes. Scrape down sides
of bowl as needed. Reduce mixer speed to low;
gradually add flour mixture and mix for 30
seconds. Cover and refrigerate batter until
chilled, about 30 minutes.
Preheat oven to 350 degrees. Transfer batter to a
pastry bag fitted with a large plain tip (about 1/2
inch wide). Pipe 2-inch circles onto parchment-
lined baking sheets, spacing whoopies 1-1/2 inches
apart. Keep batter refrigerated between batches.
Bake until whoopies are deep orange and spring back
when touched, about 20 minutes, rotating baking
sheets halfway through. Cool completely on pans.
To make filling- In the bowl of an electric
mixer fitted with paddle attachment, beat
together cream cheese and butter on medium speed
until fluffy, about 3 minutes. Reduce mixer
speed to low; add maple syrup, cinnamon, cloves,
and salt, and mix for 30 seconds. Gradually add
confectioner's sugar and mix for 1 min. If
filling is too soft to hold its shape, add more
confectioner's sugar, 1 Tbl at a time, until
desired consistency. Store in refrigerator, in an
airtight container with plastic wrap pressed onto
surface of filling, for up to 5 days.
To fill pies- Turn half of the whoopies over so
they are bottom-side up. Using a pastry bag or
butter knife, add 1-1/2 tsp of Maple-Spice
filling onto each whoopie bottom. Top with
remaining whoopies.
Originally Submitted
9/25/2016
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