Thursday, October 29, 2015

Pumpkin Spice Whoppie Pies

 Pumpkin Spice Whoopie Pies are a fall favorite in our home. If you are not familiar with this delicious treat, just imagine two cake like cookies joined together with cinnamon spiced marshmallow spice filling.
 Pumpkin Spice Whoopie Pies
1/2 cup of butter melted
1/4 cup of butter softened
1 cup of light brown sugar
2 eggs, at room temp, lightly beaten
1 cup canned pumpkin puree
1 tbsp. pumpkin pie spice
1 1/2 tsp. pure vanilla extract
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. plus two pinches of salt
1 2/3 cups flour
4 oz cream cheese
1 cup confectioners sugar
1/2 of 7oz jar of marshmallow cream
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the egg, pumpkin puree, pumpkin pie spice 1 teaspoon vanilla, the baking powder, baking soda and 3/4 teaspoon of salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. bake until springy to the touch, about 10 minutes. Transfer to rack to cool completely.
Marshmallow Spice Filling
Beat together 1/2 cup of softened butter  and one 8oz package of  softened crème cheese. Add two cups of sifted powered sugar , 1/2 of a 7oz jar of marshmallow cream, 1 tsp. of vanilla, 1/2 tsp. of cinnamon and nutmeg. beat until well combined.
Spread the flat side of the 12 cakes with the cream cheese frosting. Top each with another. You could also just slice one cookie in half and put the frosting inside if you don't want a sugar coma.  

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