Maple Whoopie Pies Recipe

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Maple Whoopie Pies Recipe
Maple Whoopie Pies Recipe photo by Taste of Home
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Maple Whoopie Pies Recipe

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In New York, we have a huge maple syrup industry. I took a basic whoopie pie and gave it a twist using our beloved maple flavor. —Holly Balzer-Harz, Malone, New York
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 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 chopped pecans
  • 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

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. 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 pecans.
Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are light brown and tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
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. Yield: about 2 dozen.
Originally published as Maple Whoopie Pies in Taste of Home February/March 2015, p80

Nutritional Facts

1 whoopie pie: 306 calories, 15g fat (7g saturated fat), 35mg cholesterol, 183mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 2g protein.

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 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 chopped pecans
  • 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
  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. 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 pecans.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are light brown and tops spring back when lightly touched. 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. Yield: about 2 dozen.
Originally published as Maple Whoopie Pies in Taste of Home February/March 2015, p80

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Reviews forMaple Whoopie Pies

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MY REVIEW
nightskystar User ID: 1034705 247663
Reviewed Apr. 30, 2016

"Best ever! Follow the directions exactly. Yes it made a lot of filling, but traditional whoopies have a LOT of filling!!"

MY REVIEW
Pammys User ID: 3796182 227238
Reviewed May. 31, 2015

"I made this recipe to take to a friend after knee surgery. The pies (cookies) are very good, however, the baking time was 15-18 minutes in my oven. The filling made a lot more than required. The recipe is easy to follow and the time to prepare is not long. I would make these again."

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