Maple Whoopie Pies

Name: Maple Whoopie Pies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: about 2 dozen
Ingredients: 1/3 cup butter, softened; 3/4 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 teaspoon maple flavoring; 2-1/4 cups all-purpose flour; 1-1/4 teaspoons baking powder; 1 teaspoon salt; 1/2 cup heavy whipping cream; 1/2 cup maple syrup; 1/2 cup finely chopped pecans, divided; FILLING:; 1/2 cup butter, softened; 1/2 cup shortening; 1 teaspoon maple flavoring; 4 cups confectioners' sugar; 1/4 cup heavy whipping cream; 2 tablespoons maple syrup

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 40 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Holly Balzer-Harz

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 31, 2023

In New York, we have a huge maple syrup industry. I took a basic whoopie pie recipe and gave it a twist using our beloved maple flavor. —Holly Balzer-Harz, Malone, New York

TEST KITCHEN APPROVED

Maple Whoopie Pies

3 Reviews Add your review

Yield:about 2 dozen

Prep:40 min

Cook:10 min

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Ingredients

1/3 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon maple flavoring
2-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/2 cup finely chopped pecans, divided
filling:

1/2 cup butter, softened
1/2 cup shortening
1 teaspoon maple flavoring
4 cups confectioners' sugar
1/4 cup heavy whipping cream
2 tablespoons maple syrup

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Directions

1
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans.

2
Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely.
3
For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners’ sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.