Coffee and Dessert - Pumpkin Spice Whoopie Pies with Browned Butter Maple Cinnamon Frosting

From The Chunky Chef, these pumpkin spice cookies are soft and moist, and are decadent when sandwiched together with a delicious browned butter maple cinnamon frosting. Very easy to make, and the aroma that fills the house while they are baking will have your mouth watering. If you have pumpkin lovers they are sure to be a big hit!

Pumpkin Spice Whoopie Pies with Browned Butter Maple Cinnamon Frosting

SPICED PUMPKIN COOKIES:

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1/4 teaspoon ground cloves

pinch of ground nutmeg

2 cups packed brown sugar

3/4 cup vegetable oil

1/4 cup butter melted butter, cooled

2 eggs

2-3/4 cups canned pumpkin (NOT pumpkin pie filling)

1-1/2 teaspoons vanilla

BROWNED BUTTER FROSTING:

5 tablespoons butter

4 ounces cream cheese, softened

1 tablespoon maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

pinch of salt

pinch of ground cloves

3 - 3-1/2 cups powdered sugar

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, whisk together the first eight ingredients (through nutmeg) and set aside.

3. In a large bowl add the melted butter, oil, and brown sugar and beat until combined.

4. Add in the eggs, pumpkin and vanilla, and beat for about one minute.

5. Add in the flour mixture, a little at a time, beating until just combined after each addition. Batter will look like thick cake batter at this point.

6. Use a small cookie scoop or tablespoon measuring spoon and scoop batter onto baking sheet, about 2 inches apart. 

7. Bake for 12-14 minutes. Tops of cookies should spring back when touched lightly. Let cool on baking sheet for a few minutes, then transfer to a cooling rack. Repeat until all cookies are baked.

8. While the cookies are cooling, make the frosting. In a small saucepan, over MED-LOW heat, melt the butter. Continue heating the butter until it turns a light golden brown color. Set aside and let it cool for 15 minutes.

9. With a mixer, beat the cooled browned butter and softened cream cheese on MED speed, until light and fluffy (about 2 minutes).

10. Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix on LOW until just combined.

11. Slowly and gradually beat in the powdered sugar.

12. To one of the cooled cookies, spread about 2 teaspoons of the frosting, then top with another cookie. Place on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes.

13. If desired, sprinkle with powdered sugar just before serving.

Makes about 36 whoopee pies.