Pumpkin Whoopie Pies

• 1 cup all-purpose flour (120g)
• 1 teaspoon eachsalt, baking powder, and baking soda
• 1 tablespoon pumpkin pie spice
• ⅓ cup granulated sugar (67g)
• ⅓ cup brown sugar (67g)
• ⅓ cup olive oil (67g)
• 1 cup pumpkin purée (240g)
• 1 egg (or plant-based yogurt for a vegan option)

• 1 cup powdered sugar (120g)
• ¼ cup unsalted butter, room temperature (57g)
• 3 tablespoons maple syrup (45g)
• 1 teaspoon vanilla extract
• OptionalSprinkles of your choice

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine all the cookie base ingredients and mix until smooth and evenly blended.

On a parchment-lined baking sheet, scoop heaping tablespoons of batter into evenly spaced rounds.

Bake for 15–18 minutes until the edges are set and the tops spring back lightly when touched. Let cool completely.

For the frosting, beat together the powdered sugar, butter, maple syrup, and vanilla extract until the mixture is creamy and holds stiff peaks. This may take 8–10 minutes in a stand mixer.

Once the cookies are fully cooled, pipe the frosting onto the flat side of one cookie and sandwich with a second.

Decorate with sprinkles if desired.

This recipe yields about 4 whoopie pies, with 1 extra cookie for tasting.