Ingredients

Cakes

  • 1 cup all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree 

Filling

  • 1 cup powdered sugar
  • 4 Tablespoons butter softened
  • 1 Tablespoon maple syrup
  • ¼ cup marshmallow cream
  • 4 ounces cream cheese softened

Instructions

  1. Preheat oven to 350 degrees, after adjusting two racks, one to lower middle position, and one to upper middle position.
  2. Prepare two baking sheets by lining them with parchment paper, and set aside.
  3. In a medium sized bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
  4. Fit a stand mixer with a whisk attachment, and whip together sugar and eggs. Whip until pale and fluffy, about 3-4 minutes on medium-high speed.
  5. Add pumpkin and melted butter, and mix on low speed until combined.
  6. Once combined, continue mixing, while slowly adding flour mixture.
  7. Mix until just combined, about 30 seconds.
  8. Spoon mixture into a pastry bag or zip topped bag with a corner snipped off, and pipe about 1 tablespoon of batter into mounds on the prepared baking sheets, leaving 1 inch space between. Pipe 24 per sheet.
  9. Place baking sheets in oven, one on the upper middle rack, and one on the lower middle rack.
  10. Bake for 10-12 minutes until cakes are set, rotating and switching the trays halfway through baking time.
  11. When baking time is over, let cakes cool on the tray for 5 minutes, then remove to cooling rack to let cool.
  12. In the meantime, make your filling by whipping powdered sugar and butter together in a stand mixer, then add cream cheese, marshmallow cream and maple syrup. Whip until lump free and silky smooth.
  13. Spoon into pastry bag or zip top bag with a corner snipped off.
  14. Spread or pipe a little less than a tablespoon of filling over the bottom bake, then lightly press a second cake over the filling to make your whoopie pie.

Credit: My Heavenly Recipes