Mmm! Magnolia's recipe for pumpkin spice whoopie pies

Make professional-quality desserts from the comfort of your own home! Magnolia Bakery's president is sharing the recipe for his pumpkin spice whoopie pies with maple cream cheese frosting. It's sure to impress your friends at your next holiday party.

Pumpkin spice whoopie pie
Servings:

Serves 30 pies

Ingredients

    • 3 cups flour
    • 1 tablespoon cinnamon
    • 2 teaspoon ground ginger
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground allspice
    • 1 teaspoon salt
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1.5 cups sugar, granulated
    • 1 cup light brown sugar
    • 1 cup vegetable oil
    • 4 large eggs
    • 1.5 cups, 2 tablespoons and 2 teaspoons pure pumpkin
    • 1 tablespoon pure vanilla extract
    • 1 tablespoon orange zest
    • 3/4 cup dried cranberries

Preparation

Baking Directions:

Preheat your oven to 325 degrees Fahrenheit. In a large bowl, mix the flour, cinnamon, baking powder, ginger, baking soda, allspice, salt, cloves and nutmeg. Whisk together well and set aside. Put the sugar, brown sugar and vegetable oil into the mixer and mix together using the whisk attachment. It will look grainy. Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition. Add the pumpkin, vanilla and orange peel to the mixer and mix until well blended. Stir in the flour mixture by hand until just combined. Stir in the dried cranberries. Using a small ice cream scooper, scoop the batter onto a paper lined cookie sheet and bake at 325 degrees Fahrenheit for eight to 10 minutes.

Maple cream cheese frosting

Ingredients

    • 1 cups cream cheese, softened and diced
    • 1/2 cup butter, softened
    • 3/8 cup or 6 tablespoons maple syrup
    • 1 teaspoon pure vanilla extract
    • 4 cups confectioners' sugar

Preparation

Baking Directions:

Using the paddle attachment and starting on speed one or low, mix the cream cheese and the butter into the mixer. After cream cheese and butter has combined, turn mixer speed up to speed two and beat using the paddle attachment until smooth. This takes about three minutes.As the butter and cream cheese are mixing add the maple syrup and vanilla.Gradually add in the sugar, 2 cups at a time, scraping down the sides and bottom of the bowl frequently. Beat until all of the sugar is incorporated and the icing is smooth and creamy.

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