Pumpkin Whoopie Pies

Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies Recipe

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Prep Time: 25 mins

Cook Time: 10-13 mins

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!

Ingredients:

FOR THE SPONGE:

  • 120ml (4floz) sunflower oil
  • 200g (7oz) light brown sugar
  • ½ tsp vanilla extract
  • 1 large egg
  • 100ml (3½fl oz) pumpkin puree
  • 250g (9oz) plain (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

FOR THE FILLING:

  • 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

Directions:

FOR THE SPONGE:

  1. Preheat the oven to 170℃/325℉/Gas Mark 3 and line 2 baking trays with parchment paper. Or alternatively, spray 2 whoopie pie tins with non stick cooking spray.
  2. Mix together the sunflower oil, sugar and vanilla until combined and light in colour. Tip in the egg and pumpkin puree and mix until all the ingredients are incorporated.
  3. 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.
  4. 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.
  5. Bake for 10-13 minutes or until they are a golden colour and sponge bounces back when touched. Allow to cool completely before filling.

FOR THE FILLING:

  1. Mix together the butter and icing (powdered/confectioners’) sugar on a 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.
  2. To assemble the whoopie pies, take one sponge and spread roughly 1 tbsp of the filling on the flat side, adding a little more if needed/desired. Then sandwich together with another sponge. Repeat with the remaining whoopie pies. Dust the whoopie pies with icing (powdered/confectioner’s) sugar to serve.

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