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
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