Ah the tastes of fall…

Fall is the time where amazing spices and flavours come together to create an amazing deserts that will leave you and your tummy very happy. I was looking for something to bake that was different from anything that I have ever baked before and that incorporated ingredients that I do not normally use. These Pumpkin Woopie Pies were just what I was looking for. I know your probably asking what the heck a whoopee pie is well simply stated it is a cross between a cookie, cake and pie all in one. This recipe incorporates unique flavours such as ginger, nutmeg and pumpkin. I was a little worried at first that they would not turn out how I was hoping they would. However, I took the risk which resulted in the most delicious outcome. I hope you all decide to take a chance baking something new this fall with me. Happy baking!

Most of the ingredients for this recipe are basic things that you most likely already have at home such as: butter, flour, sugar, salt, eggs. There are some other ingredients however that you may need to plan in advance to include on your weekly shopping list. Ginger, pumpkin, nutmeg, cream cheese are all not normally used ingredients for me so it was very interesting to try them out for the first time. Baking should be fun, not stressful. Even though something may not turn out, you learn for next time and make it even better.

Making the whoopie pies themselves is extremely easy. Prepare your measured  ingredients before hand to make the actual baking process faster and less stressful. Simply mix all the wet ingredients and then all the dry ingredients into two separate bowls. Mix them all together and you done!

In regards to the frosting filling for this recipe, it is your choice weather you want to make it or not. The cookies taste just as good with or without the filling. It is all about personal preference.

The outcome of this recipe is a delicious whoopee pie that is so good you cannot have just one. The cake itself is moist and has the perfect amount of pumpkin flavour. Paired with the maple creme cheese frosting you will fall in love, and I am not  exaggerating. I would have to say that they are one of the best deserts I have made yet!

These pies defiantly passed the taste test. I brought them to a family halloween party and they were a huge hit. Everyone loved the combination of the fluffy and moist cake with the perfectly sweet frosting. Try them out yourself and I am sure you and everyone else will love them as much as we all did.

INGREDIENTS
FOR PUMPKIN COOKIES:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 Tablespoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1 teaspoon vanilla extract

FOR MAPLE CREAM CHEESE FROSTING:
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 Tablespoons maple syrup
1 teaspoon vanilla extract
Sprinkles or jimmies for garnish (optional)

INSTRUCTIONS

TO MAKE PUMPKIN COOKIES: Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together flour, salt, baking soda, baking powder and spices; set aside. In separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined. Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
Use cooke scoop with release mechanism (about 1.5-2 tablespoons capacity) to drop dough onto prepared baking sheets, about 1 inch apart. Baking 1 cookie sheet at a time, bake 10-12 minutes, or until toothpick inserted into the center of a cookie comes out clean. Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.

TO MAKE FROSTING: In the bowl of an electric mixer fitted with paddle attachment, beat butter until smooth with no visible lumps. Add cream cheese and beat until combined. Add powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you feel filling is too loose, put it in the fridge for about 30 minutes to firm up.

TO ASSEMBLE: Turn half of cooled cookies upside down. Pipe filling onto flat side of overturned cookies. Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges. Repeat until all cookies are used. If you’re using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in crack of the whoopie pie and turn until all exposed frosting is covered. Refrigerate at least 1 hour before serving.