Pumpkin and maple syrup Whoopie Pies are an autumnal version of the typical American sweet.
Soft pumpkin biscuits filled with butter cream and Philadelphia flavored with maple syrup. A real delicacy to try immediately.
Recipes for the whole family
Pumpkin Whoopie Pie with maple syrup
2 hours
Dessert
Medium difficulty
6 servings
Ingredients
For the biscuits
- 380g of Manitoba flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ tablespoons pumpkin pie spice (mixture of cinnamon, nutmeg, and ground cloves)
- 60 gr of MapleFarm Pure maple syrup – Dark
- 220 g of dark brown sugar
- 230 ml of olive oil
- 670 g of cold pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
For the cream
- 390g of icing sugar
- 110g of butter
- 220 g of Philadelphia
- 3 cucchiai di MapleFarm Pure maple syrup – Dark
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 170°C.
- Line two baking trays with baking paper and draw 12 small circles.
- Mix the flour, salt, baking soda, baking powder and spices.
- Separately, whisk the maple syrup, brown sugar and oil. Add the pumpkin puree and blend. Separately, whisk the maple syrup, brown sugar and oil. Add the pumpkin puree and blend.
- Beat in the eggs and vanilla until well combined.
- Pour the flour mixture over the pumpkin mixture and mix.
- Pour the mixture into the piping bag and fill the circles drawn previously.
- Shake the pan a couple of times lightly so that the mixture flattens out.
- Bake in the oven for 8-10 minutes. Check the baking so that the biscuits do not turn brown.
- Remove from the oven and let cool.
- For the cream, beat the butter in a bowl with an electric mixer. Add the Philadelphia and mix well. Add the icing sugar, maple syrup and vanilla and continue beating.
- Put the cream obtained in the fridge for about 30 minutes to harden it.
- Assemble the biscuits with the cream.
- Keep in the fridge for 1 hour before serving.
