🎃 Pumpkin Whoopie Pies Sweetened with Maple Sugar
Albert Wood
Fall’s fluffiest cookie sandwich just got a maple-powered makeover!
Soft, spiced pumpkin cookies. Fluffy vanilla cream. And a sweet twist — we swapped half the white sugar for Wood’s Vermont Maple Sugar. The result? A cookie that tastes like October and hugs your taste buds. 🍁
Whether you’re baking for a potluck or just because you’re a grown-up who wants cookies for dinner (no judgment), these Pumpkin Whoopie Pies are everything cozy should be.
💡 Ingredient Tips
- Safflower Oil: For a healthier twist, use cold-pressed safflower oil from a reputable source like Azure Standard. It’s a clean-burning oil that performs beautifully in baked goods.
- Tallow Instead of Shortening: Grass-fed tallow makes a great substitute in the filling. It’s traditional, nourishing, and lends a rich creaminess.
- Make-Ahead Friendly: The cookies can be made a day ahead and stored in the fridge before assembling.
🍁 Why We Bake with Maple Sugar
Maple sugar isn't just sweet — it’s rich, complex, and better for your body. Wood’s Vermont Maple Sugar is made from 100% pure maple sap, naturally crystallized and never bleached. You get a bold maple flavor and trace minerals without the blood sugar rollercoaster.
It’s better for your cookies and your conscience.
📸 Tag Us, Whoopie Maker!
We want to see your maple masterpieces! Tag @woodssyrupco and use #PumpkinWhoopiePies on Instagram for a chance to be featured.
From our sugarbush to your table.™
🎃 Pumpkin Whoopie Pies Sweetened with Maple Sugar
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
24
Prep Time
30 minutes
Cook Time
10 minutes
Ingredients
- 3½ cups King Arthur all-purpose flour
- ¾ cup sugar
-
¾ cup Wood's Vermont Maple Sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 can (15 oz.) pumpkin
- 5 large eggs
- ½ cup water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Filling—
- ¼ cup all-purpose flour
- Dash salt
- ¾ cup 2% milk
- 1 cup shortening
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
-
Optional: toasted chopped pecans, semisweet chocolate chips
Directions
Prepare the cookie dough—
- Preheat the oven to 350°F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk the eggs, pumpkin, water, oil, and vanilla.
- Stir in the dry ingredients just until moistened.
- Tip: For the best results, use a hand mixer to mix the dough.
- Drop approximately 2 tablespoons of dough 2 inches apart onto parchment-lined baking sheets (I press down to a thickness of ¼ inch).
- Bake for 8-10 minutes.
- Move to wire racks to cool completely.
Prepare the filling—
- In a small saucepan, combine the flour and salt. Gradually whisk in the milk until smooth, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium, then cook and stir until the mix has thickened, about two minutes. Cover and refrigerate it until completely cooled.
- In a large bowl, beat the shortening, confectioners’ sugar, and vanilla extract until smooth. Add the chilled milk mixture and beat until light and fluffy, about seven minutes.
Assemble the whoopie pies—
- Spread the filling on the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
- Store in the refrigerator.
- If desired, roll filled pies in pecans or chocolate chips.