Description
These Pumpkin Whoopie Pies are an easy whoopie pie recipe. Made of soft, moist pumpkin cookies sandwiched with a sweet, creamy, marshmallow fluff filling.
Ingredients
Pumpkin Whoopie Cookies
2 large eggs, room temperature
1 cup white sugar
1/2 cup vegetable oil
1 1/2 cups pumpkin purée
1 tsp vanilla extract
2 1/4 cups white all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Marshmallow Cream Filling
4 tbsp unsalted butter, room temperature
1 tsp vanilla extract
1 cup marshmallow cream
2 cups confectioners’ sugar, sifted
1 tbsp corn starch
1 tbsp heavy cream
dash of salt
Instructions
Pumpkin Whoopie Cookies
Preheat oven to 350°F
Add the eggs and sugar to the bowl of an electric mixer, beat on high
Pour in the vegetable oil, beat
Add in the pumpkin purée, mix
Add the vanilla extract, mix
In a medium sized bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves and nutmeg
Slowly add the dry ingredient mixture to the wet ingredients, mix until fully combined
Line 2 large baking sheets with parchment paper
Scoop the dough using a cookie scoop
Put in the oven and bake for 12 minutes
Remove from oven, cool for 5 minutes
Transfer to a cooling rack to cool completely
Marshmallow Cream Filling
Beat the butter on high until smooth
Add the vanilla,mix
Add the fluff, beat until fully incorporated with the butter
Add the powdered sugar, 1/2 cup at a time, mix
Add the corn starch, heavy cream and salt, beat mixture on high until it is smooth and fluffy
Spread or pipe a thick layer* of the marshmallow cream between 2 cooled Pumpkin Whoopie Cookies
Notes
*about 1/2 inch thick