3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 TB cinnamon
1 tsp pumpkin spice
1/2 tsp ground nutmeg
1 cup sugar
1 cup (packed) dark brown sugar
1 tsp vanilla
1 cup vegetable oil
1 29 oz can pumpkin puree (chilled) -not pie filling
Maple cream frosting:
3 cups powdered sugar
8 ounces cream cheese (softened)
1/2 cup butter (softened)
1 tsp vanilla
3 TB 100% pure maple syrup
Pre- heat oven to 350°.
In a medium size bowl stir together flour, baking powder, baking soda, salt, cinnamon, pumpkin spice and ground nutmeg. Set aside.
In a large bowl combine sugars and oil. Blend together and then mix in pumpkin and vanilla. Add in eggs and mix until combined.
Slowly add the flour mixture to the pumpkin mixture and stir until the batter is smooth.
Line baking sheet with baking mat or parchment paper.
Using a small cookie scoop, place dough onto pan about one inch apart. Bake for 10-12 minutes or until a tooth pick comes clean.
Remove pan from oven and allow to cool for two minutes. Then transfer cookies onto a cooling rack and allow to cool for one hour.
To make the frosting, beat the butter and cream cheese in a large bowl for one to two minutes, or until smooth. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until nice and creamy.
Place frosting in a gallon size Ziplock bag and place in the refrigerator for 30 minutes.
To assemble the whoopie pies, turn the cookies upside down. Then snip a small corner from the Ziplock bag and pipe the frosting around the botoom of the cookie. Place another cookie, flat side down, on top of the frosting. Press down slightly. Store pumpkin whoopie pies in the refrigerator to firm before serving.
Recipe adapted from the book Baked: New Frontiers in Baking.
Courtesy of: http://www.iheartnaptime.net/pumpkin-whoopie-pies/