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Source: America's Favorite Food Associations

Pumpkin Maple Whoopie Pies
Luxuriously rich winter cookies we love!
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Serves: Makes 34 Whoopie Pies
Prep Time: 10 minutes
Cook Time: 15-18 minutes
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3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, room temp
2 cups light brown sugar, packed
3 yolks large eggs
2 jars American Spoon Pumpkin Butter
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, room temp
1/2 cup confectioners' sugar
1/2 jar (1/2 cup measure) American Spoon® Maple Cream
1/4 teaspoon salt
2 teaspoons vanilla extract

Preheat the oven to 350°. Sift together the dry cookie ingredients in a large bowl. In a second mixing bowl, cream together the butter and brown sugar until light. Add the eggs yolks one at a time, mixing well after each. Add the Pumpkin Butter and the vanilla and mix well. Slowly add the dry ingredients and mix thoroughly. Be careful not to overmix or cookies will be tough.

Drop the cookie batter by tablespoonfuls about one inch apart on baking sheet lined with parchment paper. Bake until they are puffed and spring back when touched, about 15-18 minutes. Make the filling. Cream the butter and confectioners sugar together until light and fluffy. Add the Maple Cream, salt and vanilla extract. Blend until thoroughly combined and fluffy.

When cookies are cool, spread with a thin layer of filling and top with another cookie to make each Whoopie Pie. Continue with remaining cookies and filling. Makes 34 Whoopie Pies.

Store in an air tight container for up to one week.

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