Get ready to experience a mouthwatering explosion of seasonal flavors that will transport you straight to cozy autumn afternoons! These pumpkin whoopie pies aren't just a dessert; they're a culinary adventure that combines the warm, comforting essence of pumpkin spice with a luxurious maple mascarpone filling that will make your guests beg for the recipe. Imagine biting into a soft, pillowy pumpkin cookie sandwich filled with a creamy, maple-infused mascarpone that melts in your mouth - this is more than a treat, it's a sensory experience that captures the very soul of fall.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 whoopie pies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1 cup mascarpone cheese
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together flour, baking soda, baking powder, and pumpkin spice to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Using a cookie scoop or tablespoon, drop rounded portions of batter onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are set and slightly springy to the touch. They should have a light golden edge.
- Remove from oven and let cookies cool completely on the baking sheet for 10 minutes, then transfer to a wire rack to cool entirely.
- For the maple mascarpone filling, whisk mascarpone cheese and maple syrup together in a bowl until smooth and creamy.
- Once cookies are completely cool, spread a generous amount of maple mascarpone filling on the flat side of one cookie, then sandwich with another cookie.
- Refrigerate whoopie pies for 30 minutes to allow filling to set and flavors to meld together.
- Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.
Tips
- Use fresh, high-quality pumpkin puree for the most authentic flavor. Avoid watery purees that can affect your cookie's texture.
- Sifting dry ingredients is crucial - it prevents lumps and ensures a smooth, consistent batter.
- Don't overmix the batter! Mix just until ingredients are combined to keep the cookies tender.
- Use a cookie scoop for uniform-sized cookies that will create perfect sandwich pairs.
- Allow cookies to cool completely before filling to prevent the mascarpone from melting.
- For an extra flavor boost, consider adding a light dusting of powdered sugar or a drizzle of caramel on top of your whoopie pies.
- These whoopie pies actually taste better the next day, so don't be afraid to make them in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
