Recipes and Cooking Pumpkin Whoopie Pies with Maple-Brown Butter Filling Be the first to rate & review! Sink your teeth into these easy pumpkin cookies on a crisp fall day. Fresh baked and full of creamy filling, this pumpkin recipe is perfect for fall. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 2, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 12 mins Chill Time: 30 mins Total Time: 45 mins Servings: 36 Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground ginger ¼ teaspoon ground cloves 2 cup packed dark brown sugar ¾ cup vegetable oil ¼ cup butter, melted 2 ¾ cup canned pumpkin 2 eggs 1 ½ teaspoon vanilla 1 recipe Maple-Brown Butter Filling Maple-Brown Butter Filling 5 tablespoon butter 4 ounce cream cheese, softened 1 tablespoon maple syrup ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon salt Dash ground cloves 3 cup powdered sugar Directions Preheat oven to 350°F. Line a cookie sheet with parchment paper. In a medium bowl stir together first seven ingredients (through cloves). In a large bowl beat brown sugar, oil, and melted butter with a mixer on medium until combined. Add pumpkin, eggs, and vanilla; beat 1 minute. Add flour mixture, half at a time, beating well after each addition (batter will resemble thick cake batter). Drop batter by tablespoons 1 1/2 inches apart onto prepared cookie sheet. Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool on cookie sheet 5 minutes. Remove; cool on a wire rack. Spread Maple-Brown Butter Filling on bottoms of half of the cookies, using about 2 tsp. for each cookie. Top with remaining cookies, bottom sides down; press gently to spread filling. Chill 30 minutes before serving. Maple-Brown Butter Filling In a small saucepan heat butter over medium-low heat until melted. Continue heating until butter turns a light golden brown. Cool for 15 minutes. In a medium mixing bowl beat browned butter and cream cheese with an electric mixer on medium speed about 2 minutes or until fluffy. Add maple syrup, cinnamon, nutmeg, salt, and cloves; beat on low speed until combined. Gradually beat in enough powdered sugar to reach spreading consistency. To Store Place filled cookies in a single layer in an airtight container. Store in refrigerator up to 3 days. Tops of cookies will be slightly tacky, so let cookies stand at room temperature 30 minutes before serving. For longer storage, freeze unfilled cookies up to 3 months. To serve, thaw cookies and fill as directed. Rate it Print Nutrition Facts (per serving) 510 Calories 21g Fat 77g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 510 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 35% Cholesterol 51mg 17% Sodium 397mg 17% Total Carbohydrate 77g 28% Total Sugars 55g Protein 5g Vitamin C 1.8mg 9% Calcium 80.8mg 6% Iron 2.3mg 13% Potassium 188mg 4% Folate, total 56.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.