Pumpkin Maple Whoopie Pies

Pumpkin Maple Whoopie Pies COOKIES 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 1 cup (2 sticks) unsalted butter at room temperature 2 cups packed light brown sugar 3 large egg yolks 2 jars American Spoon� Pumpkin Butter 1 tsp. vanilla extract FILLING 6 Tbsp. (3/4 stick) unsalted butter at room temperature 1/2 cup confectioners sugar 1/2 jar of American Spoon� Maple Cream (1/2 cup measure) 1/4 tsp. salt 2 tsp. 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. Maple Cream 2 c. maple syrup 1 c. cream Boil 2 cups maple syrup and 1 cup cream until it reaches 230 degrees on candy thermometer. Pour into bowl and let cool until lukewarm, then beat until creamy.

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