We're back: Pumpkin Whoopie Pies!

So we know that we've been MIA for a few months. Well, we're glad to say that we're back on track! Things got pretty crazy for a while. First, Lisa was in Italy for all of August. Second, Maria got married in September. Third, we both were really busy fixing up our homes. We hope that we can stay on track from this point on! We missed blogging.

These pumpkin whoopie pies are soo delicious! The cookie part is very spicy with flavors and the filling was a perfect blend of, fluffy, mapley and creamy goodness! They cookies stayed nice and moist, which we liked a lot. The recipe is as follows:

Cookies: 3 c. all-purpose flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 2 Tbsp. ground cinnamon 1 Tbsp. ground ginger 1 Tbsp. ground cloves 2 c. firmly packed dark brown sugar 1 c. vegetable oil 3 c. pumpkin puree 2 large eggs 1 tsp. pure vanilla extract

Cream Cheese Filling: 3 c. heavy cream, whipped 8 oz. cream cheese, softened 1 tsp. maple extract

Cookies: Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Drop heaping tablespoons of dough on prepared baking sheets, about 1″ apart. Bake until cookies are just starting to crack on top and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely on pan.

Cream Cheese Filling: Fold whipped cream into softened cream cheese. Add maple extract. Beat until smooth. (Filling can be made a day ahead and refrigerated.

Transfer filling to plastic bag-turned-pastry bag and snip end. Pipe a large dollop of filling on the flat side of half the cookies. Sandwich the remaining cookies, pressing down slightly so that the filling spreads to the edges. Transfer to baking sheet, cover with plastic wrap, and refrigerate at least 30 minutes before serving.