marshmallow fluff-filled pumpkin whoopie pies

Recipes Marshmallow Fluff-Filled Pumpkin Whoopie Pies and How To Make It?


Pumpkin Whoopie Pies:

brown sugar
2 cups

vegetable oil
1 cup
pumpkin puree
1 1/2 cups

eggs
2

flour
3 cups

salt
1 teaspoon
baking soda
teaspoon

baking powder
teaspoon
vanilla extract
1 teaspoon
ground cinnamon
1 1/2 tablespoons
ground ginger
1/2 tablespoon

ground cloves
1/2 tablespoon
ground nutmeg
1/4 tablespoon


Marshmallow Fluff Filling:

sugar
3/4 cup
light corn syrup
1/2 cup

water
1/4 cup
salt
1/8 teaspoon

at room temperature
2 eggs
cream of tartar
1/4 teaspoon

vanilla bean
1/2

pumpkin seeds, chopped
1/4 cup



For the Pumpkin Whoopie Pies:

  1. Preheat oven to 350° F.
  2. In a stand mixer, combine brown sugar, oil, pumpkin, and eggs. Once combined, sift in flour, salt, baking powder, baking soda, vanilla, and spices.
  3. Use a tablespoon to transfer batter to a silpat-lined or greased baking sheet.
  4. Bake 10 minutes, until an inserted toothpick comes out clean. Transfer to cooling rack.
For the Marshmallow Fluff Filling:

  1. In a saucepan over high heat, add sugar, corn syrup, water, and salt until boiling. Boil until the sugar just begins to brown.
  2. While waiting for the sugar to boil, separate eggs and add only the egg whites and cream of tartar to stand mixer and whisk on high until soft peaks form.
  3. Sugar ready? Add two tablespoons at a time to the stand mixer (careful, it’s hot!) and keep on low speed. This is to warm everything up gradually and avoid scrambling the eggs. Once all the sugar has been added, mix on medium speed about 10 minutes, until the marshmallow creme is stiff and glossy. Don’t worry about it becoming too stiff, there’s no such thing. If it’s too runny, your whoopie pies will turn out sad and gooey.
  4. Use a paring knife to cut a vanilla bean in half lengthwise, and scrape it clean. Add vanilla seeds and chopped pumpkin seeds to the mixer on low speed until incorporated.
  5. Once the pumpkin whoopie pies are fully cooled, use a piping bag to distribute filling on the bottom of one cookie and sandwich together with another.