I’m a late bloomer when it comes to pumpkin desserts. Lately I’ve tried several recipes that include pumpkin puree and I like it! I made these whoopie pies and shared them with friends who at first said, “No thank you, I don’t like pumpkin.” “Try it,” I said, “I think you’ll like it.” And they did. The pumpkin whoopie pie coupled with the maple fluff filling makes this a delightful treat.
Gather your ingredients.
Sift dry ingredients together
Beat butter and sugar, then add eggs
Add pumpkin and vanilla
Add flour/spice mixture
Drop heaping tablespoons on prepared baking sheet
Match pies and drop heaping tablespoons of filling on bottom, cover with top
Whoopie pies tend to be slightly sticky, so you may not want to stack them. I usually wrap mine in plastic wrap and store in the refrigerator until we are ready to eat them. They are best served at room temperature.
This recipe, adapted from Joy of Baking, is one of my fall favorites. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap, this week sponsored by Spice Islands.”
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 can (15 oz) pumpkin puree
- 3 sticks unsalted butter, softened
- 16 oz. container Marshmallow fluff or marshmallow cream
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liner
- Combine flour, baking powder, baking soda, cinnamon, ginger, cloves and salt. Whisk together to blend.
- Beat butter and sugars until light and fluffy
- Add eggs one at a time, beat until yellow disappears
- Mix in vanilla extract and pumpkin
- Mix in flour just until blended, do not over mix
- Using a cookie scoop or tablespoon, drop heaping tablespoons of batter onto prepared cookie sheets about 2 inches apart
- Bake for 10-12 minutes or until tester comes out clean
- Place baked pies on wire rack to cool
- Beat butter until light and fluffy
- Add marshmallow cream and beat until smooth, scrape down sides of bowl
- Add confectioners sugar and vanilla extract, mix well
- Mix in maple syrup
- Beat until fluffy
- After pies have cooled, pipe or drop heaping tablespoons onto flat side of pie, then top with another.
Related Post: Chocolate Whoopie Pies
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