Pumpkin Maple Whoopie Pies

Description
Contributed by Catsrecipes Y-Group
 * Makes 34 whoopie pies

Cookies

 * 3 cups all-purpose flour
 * 1 tsp salt
 * 1 tsp baking powder
 * ½ 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 (¾ stick) unsalted butter at room temperature
 * ½ cup confectioners' sugar
 * ½ jar of American Spoon™ Maple Cream (½ cup measure)
 * ¼ tsp salt
 * 2 tsp vanilla extract

Maple cream

 * 2 cups maple syrup
 * 1 cup cream

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Sift together the dry cookie ingredients in a large bowl.
 * 3) In a second mixing bowl, cream together the butter and brown sugar until light.
 * 4) Add the eggs yolks one at a time, mixing well after each.
 * 5) Add the pumpkin butter and the vanilla and mix well.
 * 6) Slowly add the dry ingredients and mix thoroughly.
 * 7) Be careful not to over-mix or cookies will be tough.
 * 8) Drop the cookie batter by tablespoonfuls about one inch apart on baking sheet lined with parchment paper.
 * 9) Bake until they are puffed and spring back when touched, about 15 – 18 minutes.
 * 10) Make the filling.
 * 11) Cream the butter and confectioners sugar together until light and fluffy.
 * 12) Add the maple cream, salt and vanilla extract.
 * 13) Blend until thoroughly combined and fluffy.
 * 14) When cookies are cool, spread with a thin layer of filling and top with another cookie to make each whoopie pie.
 * 15) Continue with remaining cookies and filling.


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

Maple cream

 * 1) Boil 2 cups maple syrup and 1 cup cream until it reaches 230°F on candy thermometer.
 * 2) Pour into bowl and let cool until lukewarm, then beat until creamy.