Get Your Gourd On with These Pumpkin Whoopie Pies

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We’re falling for fall. The cozy knits, the bounty of apples, the fall-spiced beverages and, of course, the pumpkins — what’s not to love? The below pumpkin-centric dessert comes from chef and cookbook author Melanie Underwood.

“Pumpkin and maple are two of my favorite autumn flavors and they pair wonderfully with this fun, easy dessert that both kids and adults love,” says Chef Melanie.

Pumpkin Whoopie Pies

Servings: makes about 30 2-inch pies

Ingredients:

1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ sticks (5 ounces) unsalted butter, room temperature
¾ cup granulated sugar
1 teaspoon orange zest
2 large eggs
1 cup pumpkin purée
2 cups filling (see recipe below)

Preparation:

Preheat oven to 375º F.
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
Using an electric mixer with a paddle attachment, cream the butter, sugar and zest until light and fluffy (on medium speed, about 5-10 minutes).
Add the eggs one at time and mix until combined.
Turn off mixer, add ⅓ of the dry ingredients and mix on low until mixture comes together. Add ½ of the pumpkin purée and mix until combined. Repeat with remaining flour and pumpkin, ending with the last ⅓ of flour.
With an ice cream scoop, scoop mixture (2 to 4 tablespoons, depending on the size you like) onto a parchment-lined baking sheet. Bake 12-15 minutes. (When done, they should spring back when lightly touched).
After the “cookies” cool, spread or pipe filling on flat surface of one cookie and top with another cookie, pressing together lightly.

For the filling

Yield: about 2 cups

Ingredients: