thepioneerwoman3.5
Pumpkin Whoopie Pies
These pumpkin whoopie pies are made with cakey pumpkin cookies sandwiched with a marshmallow creme filling.
👥 24 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●pan
📝 Preparation Steps
1
For the cookies: Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, salt and pumpkin spice in a large bowl; set aside.
2
In another large bowl, whisk together the brown sugar and vegetable oil. Add the pumpkin puree, egg and vanilla and whisk until combined. Add the flour mixture to the pumpkin mixture and whisk until fully incorporated.
large egg1
3
Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 1 inch apart. Bake until golden and set, 14 to ⏱️ 16 minutes. Let cool ⏱️ 5 minutes on the pans, then transfer to racks to cool completely.
4
Meanwhile, for the filling: Beat the butter and powdered sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth. Add the marshmallow creme and beat until combined.
5
Scrape the filling into a resealable plastic bag and snip a corner. Pipe a large dollop of filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing down lightly. Refrigerate for ⏱️ 30 minutes before serving. Dust the cookies with powdered sugar.
Nutrition Facts
calories
272 Calories
fat Content
17 g
fiber Content
1 g
sugar Content
20 g
sodium Content
154 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
28 mg
carbohydrate Content
28 g
saturated Fat Content
6 g
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