Free Online Recipes
 |  

Sign Up login
 
 

Pumpkin Whoopie Pies with Filling Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Pumpkin Whoopie Pies with Filling

Category   Desserts - Breads
Sub Category   None
Servings   23
Preptime   60 min

Ingredients
1 cup powdered sugar
2 sticks unsalted butter, room temp
1 7 oz jar marshmallow creme
2 teaspoons maple extract
3 cups flour (cake)
2 teaspoons cinnamon
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
 
3/4 teaspoon nutmeg
3/4 teaspoon cloves
6 tablespoons unsalted butter, room temp
3/4 cup brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 eggs, lightly beaten
1 15 oz can pure pumpkin
1/2 cup milk

Instructions
Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. CAKE 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.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. 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. 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.
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter. Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.


Originally Submitted
4/7/2015





0 Out of 5 from 0 reviews

You can add this Pumpkin Whoopie Pies with Filling recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.