Flour Mixture

• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp ground nutmeg
• ½ tsp ground ginger
• 1 tbsp cinnamon (optional)

Pumpkin Mixture

• ½ cup dark brown sugar, firmly packed
• ½ cup granulated sugar
• ½ cup canola oil
• 1½ cups fresh or canned pumpkin purée, chilled
• 1 large egg
• ½ tsp vanilla extract
• ½ cup warm water (for pressing down cookies)

Maple Syrup & Cream Cheese Filling

• ½ cup unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 2 tbsp Apple Cider Syrup* (optional)

Apple Cider Syrup

• 2 cups apple cider
• 1 cinnamon stick
• 1 tbsp applejack brandy
• 2 tbsp light brown sugar

Special Equipment

• electric mixer with paddle attachment
• 2 baking sheets
• parchment paper
• 1 oz ice cream scoop
• toothpicks

Make Apple Cider Syrup

1. Place ingredients in a saucepan on medium heat
2. Heat until mixture is about one-quarter the original amount and contents become syrup-like, about 30-40 minutes
3. Remove from heat and allow to cool

Make Cookies

1. Preheat oven to 350º. Prepare two baking sheets lined with parchment paper
2. Sift together flour, salt, baking soda, baking powder and spices. Set aside
3. In a mixer on low speed with a paddle attachment, mix together the two sugars and oil for approximately one minute and scrape bowl to ensure all sugars are mixed in
4. Add the pumpkin purée, egg and vanilla until combined. Scrape bowl again
5. Slowly add flour mixture into the pumpkin mixture in three batches until combined. Scrape bowl one final time
6. Using a 1 oz ice cream scoop with a release mechanism, drop a level scoop of the dough onto the prepared baking sheets, about 1" apart, and repeat until all the dough has been scooped
7. Using the tips of your fingers that have been lightly dipped in warm water, press dough to form ¼" round discs
8. Bake for 8-10 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the baking sheets while you make the Maple Cream Cheese Filling. Cookies will raise and become cake-like

Mix Maple Cream Cheese Filling

1. In the bowl of an electric mixer with a paddle attachment, beat the butter until smooth with no visible lumps
2. Add the cream cheese and beat until combined
3. Add the powdered sugar, maple syrup, vanilla and Apple Cider Syrup (optional) and beat until smooth. Be careful not to over-beat the filling or it will lose structure

Assemble Whoopie Pies

1. Using a spatula, turn half the cooled cookies upside-down. Pipe or spoon filling (about 1 tbsp) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie
2. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving

Recipe courtesy of:
Phyllis Kaplowitz, Executive Chef, Bakers’ Best Catering