Pumpkin Whoopie Pies With Maple Cream Filling Recipe

Name: Pumpkin Whoopie Pies With Maple Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 cup powdered sugar, sifted; 1 cup unsalted butter, room temperature; 1 7-oz. jar marshmallow creme; 2 teaspoons maple extract; Cake; 3 cups all-purpose flour; 2 teaspoons ground cinammon; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground cloves; 6 tablespoons unsalted butter, room temperature; 3/4 cup packed golden brown sugar; 3/4 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 1 15-oz. can pure pumpkin; 1/2 cup milk; non-stick vegetable oil spray

Servings: persons

Filling
1 cup powdered sugar, sifted
1 cup unsalted butter, room temperature
1 7-oz. jar marshmallow creme
2 teaspoons maple extract
Cake
3 cups all-purpose flour
2 teaspoons ground cinammon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons unsalted butter, room temperature
3/4 cup packed golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-oz. can pure pumpkin
1/2 cup milk
non-stick vegetable oil spray

1
To make the filling, beat sugar and butter in large bowl in an electric mixer until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. Set aside.
2
Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
3
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350u00b0F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
4
Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
5
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
6
Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling.

1696

kcal

Calories

102

Fat

180

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 21 ingredients. The key ingredients include: Filling, 1 cup powdered sugar, sifted, 1 cup unsalted butter, room temperature, 1 7-oz. jar marshmallow creme, and more.

Yes, Pumpkin Whoopie Pies With Maple Cream Filling 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 With Maple Cream Filling

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