Ingredients: |
Ingredients: 2 C AP Flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt
½ C (1 stick) butter softened
1 ¼ C granulated sugar
2 large eggs at room temp, lightly beaten
1 C pure pumpkin puree
1 tsp vanilla extract
Easy Marshmallow Fluff Icing:
1 lb butter, softened
2 jars marshmallow crème
1 box confectioner’s sugar
2 tsp. vanilla
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Directions: |
Directions:1) Preheat oven to 350º F. Lightly grease or line baking sheets with parchment paper.
2) Combine: Flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture gradually until combined. Drop by heaping teaspoons onto prepared baking sheets. You should have roughly 72 halves.
3) Bake: 10-13 minutes until springy to the touch. Cool on baking sheets for 5 minutes, remove to wire racks and cool completely.
Marshmallow Fluff Icing.
Beat butter until creamy. Add marshmallow fluff and incorporate into butter. Slowly add confectioner’s sugar and vanilla. Continue beating until light and fluffy. I don’t put much frosting between the two pies, typically about ¼ inch or enough to hold them together, this recipe makes more than enough frosting for a double batch of whoopie pies. |
Personal
Notes: |
Personal
Notes: Nothing says fall and apple picking like a pumpkin whoopie pie! I’ve tried many recipes but this recipe is my favorite, delicious and easy to assemble. You can fill them with a cream cheese frosting, but for kids and adults alike and easy portability I prefer a simple marshmallow frosting. No need to overfill them! Try to match up the tops and bottoms, then fill and wrap in saran wrap.
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This recipe for Pumpkin Whoopie Pies is from