Thursday, October 15, 2015

Pumpkin Maple Whoopie Pies

It seems like October is all about pumpkin! Everywhere I look, everything is available in pumpkin or pumpkin spice flavors. Well today we are supporting the pumpkin love and my friends at Krusteaz have quite a few pumpkin baking mixes and recipes available, such as this one for Pumpkin Spice Cookies.

Taking it even further is the idea of whoopie pies! Have you ever had one? Imagine two cake like cookies with a fluffy, creamy filling sandwiched between them... {drool}. Using the Krusteaz Pumpkin Spice Cookie mix, I made these Pumpkin Maple Whoopie Pies, which are the perfect treat for an after school snack, halloween party or just to get into the pumpkin loving spirit!

The added touch of maple gives a subtle sweetness that compliments the pumpkin flavor of the cookies. And all great whoopie pie recipes involve marshmallow fluff, which is ideal for the right filling texture. These are also fun to make with kids because they can help sandwich the cookies together and decorate the sides with festive sprinkles!

Pumpkin Maple Whoopie Pies 

Prep time: 5 minutes
Cook time: 11-13 minutes
Total time: 30-35 minutes
Difficulty: Easy
Servings: 6

For the Whoopie Pie:
1 package Krusteaz Pumpkin Spice Cookie Mix; with glaze mix set aside
2 large eggs
3/4 cup water 
1/4 cup maple syrup
1/2 cup vegetable oil
1/2 cup sour cream
Halloween colored sprinkles for garnish

For the filling:
1 1/2 sticks unsalted butter, softened
1 1/4 cups confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract
Pinch of salt
2 1/2 cups marshmallow fluff


·         Preheat oven to 350°F (if using an insulated cookie sheet, set oven to 375°F). If necessary, soften butter in microwave for 10-15 seconds.
·         Stir together cookie mix, eggs, water, maple syrup, vegetable oil, and sour cream until dough forms, hand kneading if necessary. Scoop two rounded tablespoons and place 2 inches apart on ungreased cookie sheet. You should have a total of 12 cookies.
·         Bake 11-13 minutes or until light golden brown around edges. Cool 5 minutes and remove from pan

For Filling
·         In a large mixing bowl, beat butter and confectioners’ sugar on medium speed until fluffy. Add a rounded tablespoon of filling onto the flat side of the cookie.

·         Top with the flat side of another cookie and press together slightly. Dip sides into Halloween colored sprinkles.