Pumpkin Spice Whoopie Pies Recipe

Name: Pumpkin Spice Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cake Flour; 1 Tablespoon Cinnamon; 1-1/2 teaspoon Baking Powder; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; 3/4 teaspoons Nutmeg; 1/2 teaspoons Cloves; 6 Tablespoons Butter, Softened; 1 cup Brown Sugar; 1/2 cups Sugar; 1/2 cups Canola Oil; 3 Eggs; 1 can (15 Oz. Size) Puree; 1/2 cups Cream; 2 cups Marshmallow Cream

Servings: persons

2 cups Cake Flour
1 Tablespoon Cinnamon
1-1/2 teaspoon Baking Powder
1-1/2 teaspoon Baking Soda
1/2 teaspoons Salt
3/4 teaspoons Nutmeg
1/2 teaspoons Cloves
6 Tablespoons Butter, Softened
1 cup Brown Sugar
1/2 cups Sugar
1/2 cups Canola Oil
3 Eggs
1 can (15 Oz. Size) Puree
1/2 cups Cream
2 cups Marshmallow Cream

1
Sift together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves into a bowl. Set aside.
2
In another large bowl, beat the butter and sugars together until light and fluffy with a hand mixer, about 3-4 minutes. Slowly add in the oil and beat to combine. Add in the eggs one at a time, beating well after each addition. Finally, beat in the pumpkin puree.
3
Next, alternately add in dry mixture (in 3 additions) and cream (in 2 additions), beginning and ending with the dry mixture. Mix to evenly combine together, but be careful not to over-mix the mixture. Chill the batter in the refrigerator for at least 1 hour.
4
Preheat oven to 350u00b0F and line baking sheets with parchment paper. Using a 1-ounce disher, scoop batter out onto prepared pans, spacing them 1 1/2 inches apart. Let stand for 10 minutes.
5
Bake cakes for 15-17 minutes, rotating the pans halfway through cooking. Allow to cool on rack completely before sandwiching icing or, my favorite, homemade marshmallow cream (see my recipe box) in between!
6
Adapted from Bon Appetit.

1593

kcal

Calories

109

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups Cake Flour, 1 Tablespoon Cinnamon, 1-1/2 teaspoon Baking Powder, 1-1/2 teaspoon Baking Soda, and more.

Yes, Pumpkin Spice Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Whoopie Pies

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