These are the last of the pumpkin posts for awhile now! I had some extra from when I made the Pumpkin Pie Candy Cups and didn't want to throw it away. These are really nice. I made a maple frosting for the middle.

Including these whoopie pies I made 6 pumpkin based desserts. That's a lot of pumpkin! A quick recap Pumpkin Pie with Crunchy Pecan Topping, Mini Pumpkin Pies, Pumpkin Pie Candy Cups, Pumpkin Cake Donuts and Pumpkin Cupcakes

Pumpkin Whoopie

Ingredients

2 1/4 cups plain flour

1 tsp baking powder

1/2 tsp baking soda

1 tbs cinnamon

1 1/2 tsp ground ginger

1 tsp all spice

1 tsp nutmeg

1/2 tsp salt

1 cup brown sugar

1/2 cup unsalted butter at room temperature

1 1/2 cups pumpkin

1 egg

1 tsp vanilla

1. Preheat the oven to 350 F/180 C and line 2 baking sheets with parchment paper.

2. Sift together the flour, baking powder, baking soda, spices and salt into a small bowl.

3. In a large bowl beat together the brown sugar and butter on low speed until combined. Add the pumpkin and then the egg, beating well. Add the vanilla and beat until combined.

4. Add the flour mixture and beat until incorporated.

5. Using an ice cream scoop, drop the batter onto the baking sheets spacing them 2 inches apart. Bake one at a time for 15 minutes or until cake is firm to the touch. Let cool for 5 minutes before removing and cool completely before filling.

Maple Cream Filling

Ingredients

1/2 cup unsalted butter at room temperature

2 cups icing sugar

1 tbs milk

2 tbs maple syrup

1/8 tsp maple extract (if you can find it)

1. In a large bowl, beat the butter on low until creamy, add the sugar 1/2 cup at a time until incorporated. Add the milk, maple syrup and extract and beat on medium speed for 3 minutes.