I’m from the Midwest, and now live in the Pacific Northwest, so I didn’t hear about these Northeast treats until just a couple years ago. AND I’M SO GLAD I DID. These pumpkin whoopie pies are insanely delicious. Not quite a cake, not quite a cookie; it’s more like the best of both. There is no shortage of pumpkin flavor in this recipe, which is only amped up by the cinnamon, ginger, nutmeg, and allspice. And that frosting! Creamy, maple frosting sandwiched between 2 pumpkin pillows makes this the perfect seasonal hand held snack that you won’t be able to put down.
My husbands only critique was that I should have made more.
Sift all your dry ingredients- flour, baking soda, baking powder (we want these whoopies to RISE!), salt, cinnamon, ginger, allspice, and nutmeg, into a large mixing bowl. Whisk to combine and set aside.
Cream the room temperature butter and brown sugar together in an electric mixing bowl fitted with the paddle attachment over low speed until combined.
Add in the pumpkin, egg, and vanilla. Beat on low speed until everything is incorporated.
Slowly add in your dry ingredients, a bit at a time, and mix on low until just combined. Scrape down the sides of the bowl as needed.
I have a shallow cupcake/ whoopie pie pan that my mother in law gave to me, so I scooped the dough out into that. If you don’t have something similar on hand, just line 2 baking sheets with parchment paper. Using a small ice cream scoop or 2 tablespoon scoop, drop spoonfuls of batter onto prepared sheets, leaving them about 2 inches apart. If you want them to have a polished, perfectly rounded look, you can gently roll the drops of batter into balls between floured hands. The less they are handled, however, the better. Bake for 15 minutes on a wrack in the center of the oven at 350. Let them sit in the pan for 5 minutes before transferring to a wire wrack to cool.
While the whoopie pies are cooling, prepare your maple frosting. Start by creaming a stick of room temperature butter in an electric mixer on low speed. Gradually add in the powdered sugar, 1/2 cup at a time, until incorporated. Add the milk and maple syrup and beat on medium speed for 3-4 minutes, scraping down the sides of the bowl as needed. This frosting is lick-the-spoon good in every way imaginable.
Once thick and creamy, frost the flat side of half of your whoopie pies. Use a spoon or knife, or a pastry bag if you want a more polished look. Be generous with your frosting. If your treat is flat or thinly filled, I’m sorry to say that is not a proper whoopie pie. Top with the remaining halves and enjoy.
It’s best to eat these within a few days, as they can be challenging to store. They tend to stick to each other when stacked, so if you need to store them for a few days, try and find a shallow, wide container in which they can lie flat. If you do need to stack them, no big deal, just be sure to place waxed paper between the layers to avoid sticking. You can also wrap whoopies individually in plastic wrap. Store for up to 3 days in an airtight container at room temperature.
If you are planning on freezing the pies, transfer them to a cookie sheet, and freeze for 1 hour until they are solid. Once solid, you can wrap them individually in plastic wrap, then into a large freezer bag. Freeze for 30-45 days.