Pumpkin Spice Whoopie Pie

SONY DSCPumpkin season is in full swing and I know we all have our favorite pumpkin recipes, but this cookie is perfection and must be added to your fall baking!  Soft and cake like, they have the right amount of sweet and spice that brings your right into the wonderful flavors of fall.  Once you get past the pumpkin, you will enter into a marshmallow cream filling with a dash of cinnamon…like I said, Perfection! Enjoy!SONY DSCSONY DSCSONY DSC

Pumpkin Spice Whoopie Pies
Yields 36
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  1. 2 2/3 Cups All Purpose Flour
  2. 1 tsp Baking Soda
  3. 1 tsp Baking Powder
  4. 1 1/4 tsp Salt
  5. 1 1/2 tsp Cinnamon, Ground
  6. 1 1/4 tsp Ginger, Ground
  7. 3/4 tsp Nutmeg, Ground
  8. 3/4 Cup Butter, Unsalted
  9. 2 1/4 Cups Brown Sugar
  10. 2 Eggs
  11. 1 1/2 Cups Pumpkin Puree
  12. 3/4 Cup Evaporated Milk
  13. 1 tsp Vanilla Extract
  1. Preheat oven to 350 degrees F
  2. Prepare sheet pan with parchment paper
  3. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg
  4. Cream butter and sugar together with paddle
  5. Mix in eggs, one at a time
  6. Add pumpkin puree, evaporated milk and vanilla to butter mixture
  7. Slowly add flour mixture until combined
  8. Pipe or scoop batter into 1 1/2" rounds (leave room between, they will spread)
  9. Bake cookies for 10-12 minutes or until the cookie springs back when touched
  10. Allow cookies to cool completely before filling with Marshmallow Cream (recipe below)
  11. Serve immediately or store in air tight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
Marshmallow Cream Filling
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  1. 1 Cup (2 sticks) Butter, Unsalted
  2. 1 Cup Confectioners Sugar
  3. 1 (17oz) Jar of Marshmallow Fluff
  4. 1 tsp Cinnamon
  1. In a bowl with paddle attachment, combine butter and sugar, mix until combined and creamy
  2. Add marshmallow fluff and cinnamon, mix completely
  3. Pipe filling into cooled Pumpkin Spice Whoopie Pies and sandwich two halves together
INK foods : In Nanny's Kitchen http://inkfoods.com/

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