Satisfy your fall sweet tooth with this small batch of Pumpkin Whoopie Pies! With incredibly soft and flavorful pumpkin cakes sandwiched together with a maple cream cheese frosting, they will be a big time favorite for sure!
Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 350ºF.
Line 2 baking sheets with parchment paper or silicone mats and set to the side.
In a medium-size mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set to the side.
Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable shortening and granulated sugar on medium-high speed until light and fluffy.
Add in the egg, then canned pumpkin puree and mix until completely blended. Scrape down the sides of the bowl as needed.
Switch the mixer speed to low gradually adding in the dry ingredients until the cookie dough is just combined.
Using a 3.4 tablespoon size cookie scoop, place the cookie dough roughly 2 inches apart on the baking sheet. Bake for 15-18 minutes at 350ºF. Each pumpkin cake should have a nice golden brown edge to it.
Remove from oven and allow cakes to cool on baking sheet for about 5-10 minutes before transferring them to a wire cooling rack. Cakes should be completely cooled before frosting.
maple cream cheese frosting
Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter on medium-high speed until smooth and well blended. Add in the vanilla extract and maple syrup. Continue to mix until fully combined.
Switch the mixer speed to low gradually adding in the sifted powdered sugar until it's well blended. Scrape down the sides of the bowl as needed.
Using the Wilton 8B piping tip, pipe a circle of frosting onto the bottom of one whoopie pie cake. Place another cake on top to sandwich it together. I start the piping tip in the center of the whoopie pie cake and move outward in a spiral shape.
Place frosted whoopie pies in an airtight container in the refrigerator with a sheet of wax paper in between to keep them from sticking together. You can also tightly wrap each whoopie pie with plastic wrap, then place in a sealed container, and store in the freezer for up to 3 months.