Pumpkin Whoopie Pies

By charlotteh371

Ingredients

• 3 c. all-purpose flour
• 1 tbsp. pumpkin pie spice
• 1 tsp. kosher salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 c. brown sugar
• 1/2 c. vegetable oil
• 1 c. softened butter, divided
• 1 15-oz. can pumpkin puree (about 2 cups), preferably chilled
• 2 large eggs
• 3 tsp. pure vanilla extract, divided
• 8 oz. cream cheese, softened
• 3 c. powdered sugar
• 2 tbsp. maple syrup

Preparation

Step 1

DIRECTIONS
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.