Decedent Pumpkin Whoopie Pies spiced with ginger and cinnamon, and accompanied with a divine cream cheese marshmallow fluff frosting. Heaven!
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Happy belated thanksgiving to my US friends!
When it comes to blogging, I’m one of those super unorganised peeps. I see people mention on their blogs that if they don’t have 2 weeks worth of posts ready to be scheduled then they freak! I wish I could be a member of that exclusive club and I was trying so hard. I even have 2 stand mixers for double production, I have no excuse!
Monday was the day I wished I had banked my posts. I was struck down with either food poisoning (no, not from *my* food), or a stomach bug. I have spent literally all week in bed suffering! And worst of all, it hasn’t even gone yet… blah!
Therefore I didn’t have any sweet treats to share. My bad! I certainly didn’t have the energy to get out of my pit and create but I’m trying my hardest to get organised with blog posting but every time I do, something in life crops up preventing me. Damn my crazy real life!
Pumpkin Whoopie Pies Recipe
But I do bring you a recipe for Pumpkin Whoopie Pies, and these bad boys have pumpkin and ginger, which makes for the most delicious taste ever. And the filling isn’t just any regular cream cheese frosting, it’s cream cheese AND marshmallow fluff frosting. And it is.to.die.for.
Seriously, it has to be made to be relished! Don’t believe me, make some of these Pumpkin Whoopie Pies and see for yourself! 😉
Unfortunately, these are the ugliest whoopie pies ever. They won’t be winning any beauty pageants here, but they do win on taste!
I think the unfortunate shape is because I used a whoopie pie pan for these. I either haven’t mastered the art of this pan yet or it’s the pans fault! I’m thinking the latter because I spooned only a little batter in the pan. The way the tin is shaped still makes for an odd looking whoopie pie shape when baked! Next time, I’ll use a regular baking sheet.
What are Whoopie Pies?
Despite their name, Whoopie Pies are not actually pies at all.
Whoopie Pies are small round cakes with a chewier texture than regular cakes/cupcakes, consisting of two halves, sandwiched together with jams or frosting – usually marshmallow or cream cheese frostings.
And my Pumpkin Whoopie Pies recipe has the best of both worlds: both cream cheese and marshmallow fluff frosting.
And if you’re mentally questing whether both cream cheese and marshmallow fluff frosting tastes good together… Yes, it does! 🙂
Pumpkin Whoopie Pies
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 8-10 whoopie pies
Decedent pumpkin whoopie pies spiced with ginger and cinnamon accompanied with a divine marshmallow fluff cream cheese buttercream frosting. Heaven!
- 120ml (4floz) sunflower oil
- 200g (7oz) light brown sugar
- ½ tsp vanilla extract
- 1 large egg
- 100ml (3½fl oz) pumpkin puree
- 250g (9oz) plain flour (all-purpose flour)
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 85g (3oz) unsalted butter, softened
- 150g (5½oz) icing (powdered/confectioners’) sugar, plus extra for dusting
- 80g (3oz) full fat cream cheese
- 100g (3½oz) marshmallow fluff
- To make the Whoopie Pies – Preheat the oven to 170°C/325°F/Gas Mark 3 and line 2 baking trays with parchment paper. Or alternatively, spray 2 whoopie pie tins with non-stick cooking spray.
- Mix together the sunflower oil, sugar and vanilla until combined and light in colour. Add the egg and pumpkin puree and mix until all the ingredients are incorporated.
- Sift together the remaining ingredients and add these to the liquid mixture in two batches, mixing together thoroughly on medium speed until an even batter forms.
- Spoon the batter on to the prepared trays in 16-20 mounds, each 3-5cm (1¼-2in) in diameter and 2-3cm (¾-1¼in) apart to allow for spreading during baking. Alternatively, spoon mixture into prepared whoopie pie pans.
- Bake for 10-13 minutes or until they are a golden colour and sponge bounces back when touched. Allow to cool completely before filling.
- To make the filling – Mix together the butter and icing (powdered/confectioners’) sugar on low speed until smooth. Add the cream cheese and marshmallow fluff and mix on medium-high speed until light and fluffy. Place in the fridge for 30-40 minutes to set slightly.
- To assemble the Whoopie Pies – Take one whoopie pie half and spread roughly 1 tbsp of the filling on the flat side, adding a little more if needed/desired.
- Sandwich together with another whoopie pie half. Repeat with the remaining whoopie pies. Dust the whoopie pies with icing (powdered/confectioner’s) sugar to serve.