Prep Time: 35minutes minutes                 Cook Time: 10minutes minutes
Cool: 1hour hour             Total Time: 1hour hour 45minutes minutes
Servings: 30
Ingredients
Pumpkin Cookies
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ Tablespoons ground cinnamon
½ Tablespoon pumpkin pie spice
¼ teaspoon ground nutmeg, optional (for extra spice)
1 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1 cup vegetable oil, I like to measure just shy of 1 cup
15 ounce can pumpkin puree, (not pie filling)
2 large eggs
Maple Frosting
3 cups powdered sugar
1 (8-ounce) package cream cheese, softened
1/2 cup salted butter, softened
1 teaspoon vanilla extract
3 tablespoons 100% pure maple syrup
Instructions
Pumpkin Cookies
Preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and ground nutmeg.
Mixer together the granulated sugar, brown sugar, and oil. Stir in pumpkin and vanilla. Add eggs and mix until combined. Slowly stir in the flour mixture until the batter is smooth.
Using a small cookie scoop, scoop dough onto baking sheet, about 1 inch apart. Bake 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool 2 minutes before transferring to a cooling rack to cool completely.
Maple Frosting
Beat the butter and cream cheese 1 to 2 minutes, or until thick and creamy. Add the powdered sugar a little at a time until combined. Stir in the maple syrup and vanilla smooth.
Place frosting in a gallon-sized zip-top bag and place in the refrigerator 30 minutes.
To assemble the whoopie pies, turn 1/2 the cookies upside down. Snip a small corner from the zip-top bag. Pipe the frosting onto a cookie, being careful not to pipe all the way to the edges or else the frosting will drip over. Place another cookie, flat side down, on top of the frosting and press down slightly. Repeat with remaining cookies.
Store in the refrigerator to firm before serving.
