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Sourdough Pumpkin Whoopie Pies

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Delightful pumpkin-spiced whoopie pies made with sourdough starter and a rich maple buttercream filling.

Ingredients

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  • 1 cup sourdough starter
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup salted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup maple syrup

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Combine the sourdough starter, pumpkin puree, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth.
  3. Whisk together the baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and flour. Gradually mix into the pumpkin mixture until just combined.
  4. Drop tablespoon-sized amounts of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake for 12-15 minutes, or until the edges are set and the tops are slightly springy. Let cool completely.
  6. Beat the softened butter until creamy, then add in powdered sugar and maple syrup, mixing until smooth for the filling.
  7. Spread a generous amount of filling on the flat side of one cookie and sandwich it with another cookie.
  8. Repeat with remaining cookies and filling. Enjoy your whoopie pies!

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://recypez.com/sourdough-pumpkin-whoopie-pie-recipe/

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