Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Recipe by Barbara Mojon Gugnoni

FOR THE PIE PART:
2 cups flour 1/2 tsp baking powder
1 tsp baking soda 1/2 tsp salt
1 1/2 tsp cinnamon 1/2 tsp nutmeg
1/4 tsp ginger

1 1/2 cups (12 oz) fresh or canned pumpkin puree
2 Tbsp. pure maple syrup 

3/4 cup brown sugar 1/4 cup white sugar
1 stick (4 oz) unsalted butter, melted and cooled 1 tsp vanilla
2 Tbsp. fresh apple cider 1 eggs plus 1 egg yolk, room temperature

FOR THE FILLING:
1 (8 oz.) package cream cheese, softened
1 (4 oz.) stick unsalted butter, softened
1 Tbsp. (or to taste) pure maple syrup
1 tsp. vanilla
1 1/2 - 2 cups confectionary sugar

*Try to use local ingredients when possible. For this recipe you can use Brookside Farm maple syrup, eggs from one of the Litchfield Farmer's Market vendors, cooked and pureed pumpkin flesh from Wild Carrot Farms sugar pumpkins and cider from one of our local cider mills.

FOR THE PIE
1. Combine pumpkin and maple syrup in a small saucepan and cook over medium heat stirring constantly until reduced to approximately 1 cup. Let cool completely.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
3. Combine first seven dry ingredients in a medium size bowl and whisk to blend.
4. In a large bowl whisk together really well the cooled, melted butter and the sugars. Add the vanilla and cider and whisk to blend. Add the egg and yolk and whisk until completely combined. Add cooled pumpkin and whisk to blend.
5. Add dry ingredients to wet in two additions, stirring after each addition until all dry ingredients are well blended into the wet.
6. Using a small ice cream scoop or a tablespoon, drop rounded dough onto prepared pans. Bake for 13-17 minutes until cookies are puffed and golden brown. Cool completely. When cooled, spread filling on the flat underside of one cookie and sandwich with another cookie to make one whoopie pie.

FOR THE FILLING
1. Beat cream cheese and butter in bowl of electric mixer or use a hand-held mixer. 
2. Add maple syrup and vanilla and mix. 
3. Gradually add sugar and beat until spreading consistency.