Baked Cougar Bakes - Somewhat Mini Pumpkin Whoopie Pies

Although I firmly believe that pumpkin spice is grossly over used, there is most definitely a place for it. And that place is deep, deep, deep inside these soft, moist, pumpkin whoopie pies. But wait, there’s more. (When it comes to me, there will always be more) These somewhat mini whoopie pies are filled with a maple cream cheese filling and this flavor/texture duo has such a heavenly mouth feel, you won’t be able to control yourself and that’s ok. They are somewhat mini, have 12. Do you.

Preheat oven to 350 and line 2 cookie sheets with parchment paper. No raw dogging it for these tender little lovelies.

Add 1 cup flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda and 1 teaspoon of salt to a bowl and gently whisk this all up just till well combined.

Add 2 eggs and 1/2 cup granulated sugar and 1/4 cup light brown sugar to the bowl of a Kitchen Aid and using the whisk attachment whip this all up. And I mean, really have at it. For at least 3 minutes. It’ll become pale and fluffy and that’s when you’ll know you’ve done some good whipping.

Add 1 cup pumpkin puree and 6 Tablespoons melted butter to the sugars and eggs and mix till well combined.

Add flour mixture and whisk just util combined, always keeping in mind how important it is to know when to unleash and whip to your hearts content and when to just mix gently and sooth it all over.

You can either use a cookie scoop and scoop the batter onto the cookie sheets or fill a pastry bag with the batter and pipe somewhat mini mounds of batter onto the cookie sheets, spacing them about 1 inch apart.

I use a pastry bag cuz I’ve got mad skills. Don’t let that intimidate you, it is what it is. I’m very good at this.

Bake until they are set, about 14-17 minutes

Let cool completely

While they are cooling, whip 4 ounces of cream cheese and 4 ounces of butter with a pinch of salt. This is a whip it, whip it real good moment. Go for it.

Scrape the bowl down an add 2 Tablespoons Maple extract. Whip it again. But holy hell, take in that maple scent. There really is nothing like it and god damn do I look forward to using it every autumn/fall whatever the hell you call it season

Add 1 1/2 cups sifted powdered sugar, start the whipping on a nice slow pace with the paddle attachment until the powdered sugar is blended well and then unleash however hard you want to whip it, making sure there are no clumps.

Fill cream cheese mixture into a pastry bag and pipe your cream on half of the cakes then top with the remaining cakes. Give a little pat down to make sure they are secure and feel loved.

However many you put into your mouth is your business. Keep the rest in an airtight container in the fridge. Eat when needed.

See you next Tuesday with more treats that I like to put in my mouth.