After seeing tons of whoopie pie blogs recently, I had to try out a recipe to figure out what the big deal is all about. I had never heard of them before and suddenly they’re everywhere. I saw a recipe for Pumpkin Whoopie Pies with Maple Cream Cheese Filling on Brown Eyed Baker and decided it was the perfect thing for a potluck so Lauren, Jen and I made our first whoopie pies. Jen has a way with confectioner sugar and Lauren is the frosting queen, so it was clearly a dream team.
The maple cream cheese frosting was by far my favorite part and I would love to make it again for a cake or cupcakes, though Megan and I have sworn off cupcakes for awhile. Mine turned out slightly larger than Michelle’s, even though I used a tablespoon scoop, but that would be the only thing I’d change if I made them again. I definitely recommend following the instructions when it comes to keeping them in the fridge for 30 minutes before serving! The frosting needs to harden a bit, especially if you plan on transporting them. Overall it was a great recipe with great flavors and I would definitely make them again.