Wanted to make pumpkin whoopie pies for fall. I prefer the marshmellow fluff rather than cream cheese filling but they are both good. I made the pies smaller if making for a gathering so each one is more bite size.
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Ingredients
whoopie cakes
- 3 cups flour (360g) approx
- 1t baking soda
- 1t baking powder
- 1t salt
- 2t ginger
- 1 1/2t cinnamon
- 1 1/2t ground cloves
- 1 can (15oz) pumpkin
- 2c brown sugar
- 2/3c veg oil
- 2 eggs
- 1t vanilla
filling
- 1 1/2c marshmellow fluff
- 1 1/4c veg shortening
- 1c confectioners sugar
- 1T vanilla
Steps
- preheat oven 350F
- whisk flour, baking soda, baking powder, salt ginger, cinnamon, cloves
- whisk pumpkin puree, sugar, oil, eggs, vanilla
- pour wet into dry combine until no streaks
- scoop about 2T about 1 inch apart
- bake 12-15m until toothpick clean
- cool in pan 5m, cool on wire rack completely before adding filling
- pipe filling and create sandwiches
