Pumpkin Whoopie Pies with Maple Mascarpone Frosting

Well, it’s officially fall. Minnesota had a good run of it, with some nice warm days halfway through October. But then the temperature dropped, my plants had to come inside, the cat spent a happy night frolicking in the plants (spreading dirt everywhere while ingesting too many leaves), and the plants had to go back outside. To meet a frosty death.

Dark story, huh?

Autumn is complicated. I’m mourning the end of a (miraculously) successful summer growing season while celebrating fall flavors like squash and cranberries. I bit the bullet and made pumpkin spice syrup for my lattes already. And then I decided to give a shout-out to my Boston peeps by making pumpkin whoopie pies.

Here’s the low-down on the maple mascarpone frosting: I love, love, love the smooth, mellow taste of mascarpone, but it has a lower melting point than cream cheese, so the whoopie pies are not as hardy and can quickly become a melty, delicious mess. If these need to travel and/or sit out for a bit (like at a potluck), make a cream cheese frosting. If they will simply be transferred from the refrigerator to your mouth in 30 seconds flat, do the mascarpone. It’s awesome.

Pumpkin Whoopie Pies with Maple Mascarpone Frosting

Pumpkin Whoopie Pies with Maple Mascarpone Frosting


Pumpkin Whoopie Pies with Maple Mascarpone Frosting

Whoopie Pies

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup grapeseed or other neutral oil
  • 3 cups pumpkin puree
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 cups flour
  • 2 Tbs. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg

Maple Mascarpone Frosting

  • 1 stick unsalted butter (4 oz.), softened
  • 8 oz. mascarpone or cream cheese (see note above), at room temperature
  • 3 cups powdered sugar
  • 3 Tbs. real maple syrup
  • 1 tsp. vanilla

Make the whoopie pies: Preheat oven to 350° F and line two baking sheets with parchment paper. In a large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Whisk in the pumpkin, eggs, and vanilla until smooth. Add the remaining ingredients (flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg) and whisk until smooth.

Drop dough by heaping tablespoons, a few inches apart, onto parchment-lined baking sheets. Bake for 10-12 minutes, or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and let cool completely on the baking sheets.

Make the frosting: Beat butter using a stand or hand mixer on medium speed until light and fluffy, about 3 minutes. Add mascarpone and beat for another 2 minutes. Reduce speed to low and slowly add powdered sugar until combined. Add the maple syrup and vanilla, raise speed to medium again, and beat until light and fluffy, another 2 minutes or so.

Assemble whoopie pies by sandwiching two cookies around a dollop of frosting. Refrigerate until ready to serve.

Source: Slightly adapted from Brown Eyed Baker.


2 thoughts on “Pumpkin Whoopie Pies with Maple Mascarpone Frosting

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