Pumpkin Whoopie Pies Recipe

Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 1 whole Egg; 1 cup Sugar; 1 stick Unsalted Butter, At Room Temperature; 1 teaspoon Vanilla; 3/4 cups Canned Unsweetened Pumpkin Puree; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; FOR THE FILLING:; 4 ounces, weight Marshmallow Fluff (or Homemade Marshmallow Cream); 1 cup Powdered Sugar; 1/2 sticks Unsalted Butter, Melted And Cooled; 1 teaspoon Vanilla; 1 Tablespoon Milk; 1 dash Salt

Servings: persons

FOR THE CAKES:
1 whole Egg
1 cup Sugar
1 stick Unsalted Butter, At Room Temperature
1 teaspoon Vanilla
3/4 cups Canned Unsweetened Pumpkin Puree
1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
FOR THE FILLING:
4 ounces, weight Marshmallow Fluff (or Homemade Marshmallow Cream)
1 cup Powdered Sugar
1/2 sticks Unsalted Butter, Melted And Cooled
1 teaspoon Vanilla
1 Tablespoon Milk
1 dash Salt

1
For the cakes:
2
Preheat the oven to 350 F.
3
Add the egg and sugar to a mixing bowl and cream together using a stand or hand mixer. Beat in the butter and then beat in the vanilla and then beat in the pumpkin puree.
4
In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Beat the dry ingredients into the wet.
5
Using a spoon or scoop, drop balls of dough onto a baking sheet lined with parchment paper. You can make the cakes any size you like but I used a 1 ounce size scoop. Leave a couple of inches between each cake since they will spread. Bake for 10-12 minutes. Remove pan from oven and set on a rack. Allow the cakes to cool completely.
6
For the filling:
7
In a medium sized bowl beat together the Marshmallow Fluff, powdered sugar, butter, vanilla, milk and salt until smooth.
8
For the assembly:
9
When the cakes are cooled, place about a teaspoon of filling onto the bottom of half of the cakes and top each with another cake, making a sandwich.
10
I used a 1 ounce scoop for the cakes and got 24 cake halves which resulted in a dozen whoopie pies.

752

kcal

Calories

Fat

101

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 18 ingredients. The key ingredients include: FOR THE CAKES:, 1 whole Egg, 1 cup Sugar, 1 stick Unsalted Butter, At Room Temperature, and more.

Yes, Pumpkin 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 Whoopie Pies

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