The Pioneer Woman Tasty Kitchen
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Pumpkin Whoopie Pies

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Level: Easy

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Description

I recreated one of my favorite taste memories of Maine but with an autumn theme.

Ingredients

  • FOR THE CAKES:
  • 1 whole Egg
  • 1 cup Sugar
  • 1 stick Unsalted Butter, At Room Temperature
  • 1 teaspoon Vanilla
  • ¾ cups Canned Unsweetened Pumpkin Puree
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ teaspoons Cinnamon
  • FOR THE FILLING:
  • 4 ounces, weight Marshmallow Fluff (or Homemade Marshmallow Cream)
  • 1 cup Powdered Sugar
  • ½ sticks Unsalted Butter, Melted And Cooled
  • 1 teaspoon Vanilla
  • 1 Tablespoon Milk
  • 1 dash Salt

Preparation

For the cakes:
Preheat the oven to 350 F.

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.

In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Beat the dry ingredients into the wet.

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.

For the filling:
In a medium sized bowl beat together the Marshmallow Fluff, powdered sugar, butter, vanilla, milk and salt until smooth.

For the assembly:
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.

I used a 1 ounce scoop for the cakes and got 24 cake halves which resulted in a dozen whoopie pies.

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