Pumpkin and Maple Syrup Whoopie Pies
Twelve circles drawn on the parchment paper
Soft pumpkin cookies, with pumpkin pie spices and maple syrup in the dough. They are piped with a pastry bag into circles drawn in advance on the baking sheet.
In the middle, a maple syrup buttercream and Philadelphia cream, chilled for half an hour in the fridge.
2 hours
Preparation time
Dessert
Category
Media
Difficulty
6 servings
Servings
What is needed
Yields 12 cookies, 6 whoopie pies.
380 g Manitoba flour (biscuits)
1 teaspoon salt (biscuits)
1 teaspoon baking soda (cookies)
1 teaspoon baking powder (for biscuits)
2 ½ tablespoons pumpkin pie spice: ground cinnamon, nutmeg, and cloves (biscuits)
60 g of Pure Dark Maple Syrup (cookies)
220g dark brown sugar (cookies)
230 ml olive oil (for cookies)
670g cold pumpkin puree (biscuits)
2 large eggs (for cookies)
1 teaspoon vanilla extract (cookies)
13.7 oz (icing) sugar
110g butter (cream)
220g Philadelphia (cream cheese)
3 tablespoons of Pure Dark Maple Syrup (cream)
1 teaspoon vanilla extract (cream)
Fourteen steps
The oven
Preheat it to 170°C.
The circles
Line two baking trays with parchment paper and draw 12 small circles.
The dust
Combine flour, salt, baking soda, baking powder, and spices.
Pumpkin
Separately, whisk together maple syrup, brown sugar, and oil. Add the pumpkin puree and blend.
Eggs
Beat them well with vanilla until fluffy.
Amalgam
Pour the flour mixture over the pumpkin mixture, add the beaten eggs, and stir.
Piping bag
Pour the batter and fill the drawn circles.
Flatten
Tap the pan lightly a couple of times so that the mixture spreads out.
Cook
8-10 minutes. Make sure the cookies don't turn brown.
Cool
Remove from the oven and let cool.
The cream
Beat the butter with an electric mixer, add the Philadelphia and mix well, then add the powdered sugar, maple syrup, and vanilla, continuing to beat.
Firm
Place the cream in the fridge for about 30 minutes.
Assemble
Pair the biscuits with the cream.
An hour in the fridge
Before serving.
Two things to know
Draw the circles first. Use a piping bag to dispense equal amounts of dough: two cookies of different diameters won't pair up.
They must remain light in color. If they brown, they're already dry, and whoopie pies thrive on their softness.
The ingredient
The variety used in this recipe. Dark, robust flavor: it withstands cooking and stands out in a mixture.
Recipes for the whole family
Maple Canadian Butter Tarts
The Canadian classic: shortcrust pastry in molds with a filling of brown sugar, butter, egg, and maple syrup.
Colorful mini pancakes with maple syrup
A single batter of organic Pancake & waffle mix divided into three: natural, matcha, and raspberry purée.
Savory tart with maple syrup asparagus and prosciutto
Puff pastry with goat cheese, eggs and Greek yogurt, and asparagus sautéed in maple syrup arranged in a pinwheel pattern.
