Pumpkin Whoopie Pies with Cannabis Infused Maple Cream Cheese Frosting

Pumpkin Whoopie Pies with Cannabis Infused Maple Cream Cheese Frosting Ingredients

For Cookies:

• 2 cups of flour

• ½ tsp of salt

• ½ tsp baking soda

• ½ tsp of baking powder

• 1 tbs of pumpkin pie spice

• ¼ cup of granulated sugar

• 1 cup of dark brown sugar

• ½ cup of vegetable oil

• 1 15oz can of pumpkin puree  

• 2 eggs

• ½ tsp vanilla extract

For Filling:

• 3 cups of confectioners’ sugar  

• ½ cup of RSO butter, room temperature

• 8 oz of cream cheese, room temperature

• 1 tbs of maple extract

For the RSO Infused Butter:

1.  In a microwave safe bowl, melt 2 sticks of butter in 30 second intervals. Add in your desired amount of RSO and stir with a fork until well combined. Put in the fridge for 30 minutes to an hour to resolidify.

Pumpkin Whoopie Pies with Cannabis Infused Maple Cream Cheese Frosting Steps

1. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. Pre heat your oven to 350° F.

2. In a large bowl, combine all your dry ingredients (flour, spices, etc.) and mix until well combined.  

3. In a separate bowl, combine your sugars and oil together. Add in your pumpkin puree, egg, and vanilla, and mix.  

4. Slowly add in your dry ingredients to your wet ingredients, a little at a time, and making sure to stir well. Cover the mixing bowl with plastic wrap and let the batter chill in the fridge for 30 minutes or up to an hour to firm up.  

5. Using an ice cream scoop, scoop and plop each cookie onto your cookie sheet, leaving at least 1-2 inches in between each cookie.

6. Bake at 350° F for 12-14 minutes. Transfer cookies to a wire rack to allow them to cool completely, you can also refrigerate to cool them down quicker.  

7. With a hand mixer, mix your RSO butter and cream cheese until it's smooth and not lumpy.

8. Add in your powdered sugar one cup at a time, allowing frosting to fully mix. Add in your maple extract after all the sugar has been added. Make sure to stop the mixer every so often to scrape down the sides of the bowl.

9. Scoop frosting into a pipping bag or Ziplock bag and refrigerate for up to an hour to allow frosting to firm up.  

10. Take one of your cookies, bottom up, and pipe a swirl of icing starting from the center and ending until you’ve covered the cookie. Take another cookie, top it, and sandwich gently. Set it aside and repeat.  

11. Chill for about an hour before you plan on serving. Enjoy!  

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