Let me start by saying I completely messed this recipe for Pumpkin Whoopie Pies up. But let me show you how it was for the better! I stumbled across a great Pinterest pin for Pumpkin Whoopie Pies with Maple Cream Filling. I didn’t just pin this one and think about how much I wanted to try those, which is what I do with most yummy high-calorie deserts. This was so appealing in that moment that I immediately made a list and went to the store for my missing ingredients.
The ingredients in the original recipe ask for a lot! Most of which we all keep in our cupboards. However, I was missing things like Maple Extract, Marshmallow Fluff, Can of Pumpkin filling and Unsalted Butter. However, Walmart was all out of Maple extract and our local grocery store did not even keep it stocked! So, my first change to the original recipe was substituting the Maple Extract with Maple Syrup. This also saved me a few bucks cause I doubt I would ever use the Maple extract again!
The next, bigger, change I made was entirely by mistake. The original Pinterest pin was done using 3 cups of flour and because I am in la-la land when I do anything and everything. I only put 1.5 cups of flour in!
How did I even know I did it wrong? Well, I will go ahead and tell you it was because they were so amazingly delicious that I HAD to make another batch of them!! While putting the flour in the second time around I thought to myself, I don’t remember putting THIS much flour in. The end result proved my suspicion.
As you can see the picture above, the original pin meant for the Pumpkin Whoopie Pies to be much bigger! But I will say the pies with less flour tasted better! The first batch, with half the flour, had a stronger pumpkin and spice flavor to them that paired really well the the maple flavor cream filling. The second batch, from the original pin recipe, had a more bland taste and were hard to eat- they were just so big!
Final Verdict on these Pumpkin Whoopie Pies
These were awesome! After making them twice, here are my suggestions:
- I would definitely just use maple syrup (around 1.5 tablespoons) instead of the Maple Extract in the cream filling and save yourself 3-5 dollars.
- I suggest about 2 cups of flour instead of 3. That is a little more than I used in the first batch to help them from being so sticky they don’t want to leave the plate.
- Be sure to use Parchment Paper like the recipe says. I used wax paper the first time and although it worked, my house was incredibly smoke-filled. I used Parchment Paper the second time and it was worth the extra expense.
Check out the original Recipe found at BonAppetit and give these Pumpkin Whoopie Pies with Maple Cream Filling a try for yourself!