Best Maple Whoopie Pies Recipes

MAPLE WHOOPIE PIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners' sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

PUMPKIN WHOOPIE PIES WITH MAPLE-MARSHMALLOW CREAM FILLING

Steps:

• FILLING: Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. Can be made 2 hours ahead. Let stand at room temperature. CAKE: Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour. Arrange 1 rack in bottom third of oven and 1 rack in top third; preheat to 350. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 TBS each; about 12 per baking sheet), spacing apart. Let stand 10 minutes. Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter. Spoon about 2 TBS filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

PUMPKIN WHOOPIE PIES WITH MAPLE CREAM CHEESE FILLING

Steps:

• Pumpkin Whoopie Cookies Preheat oven to 350F. Prepare to baking sheets lined with parchment paper. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10-12 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 pan while you make the filling. They will look more like mini cakes then cookies, so don't panic about that. Maple Syrup Cream Cheese Filling Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.