Best Pumpkin Whoopie Pies with Marshmallow Fluff Buttercream
This is the time of year that I look for delicious pumpkin recipes. This is a great version of the classic chocolate Whoopie Pie ( click here for Original Recipe ). The fluffy marshmallow buttercream sandwiches the cinnamon-spiced, tender cakes perfectly.
What you'll need
Ingredients
½ cup plus 2 tablespoons flour
¾ cup cake flour
1 tsp. baking powder
½ tsp. soda
½ tsp. salt
9 tablespoons unsalted butter, room temperature
½ cup plus light brown sugar
½ cup sugar
2 ½ teaspoons cinnamon
1 ½ teaspoons nutmeg
¾ teaspoon allspice
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon vanilla
2 large eggs, room temperature
1 ½ T molasses
½ cup plus 2 tablespoons canned pumpkin
¼ cup buttermilk
Marshmallow Fluff Buttercream Filling
1 stick unsalted butter, room temperature
5 heaping tablespoons Fluff ( order Fluff here )
1 cup confectioners’ sugar
Pinch of salt
½ tsp. vanilla
The method
Directions
01
Preheat oven to 400°F.Lightly grease cookies sheets with oil or line with parchment paper.
02
Sift flours, soda, powder, salt together in a small bowl and set aside.
03
Cream butter, sugars, the spices, and vanilla with a mixer on medium speed until light and fluffy, about 1 ½ minutes. Stop the mixer twice to scrape down sides.
04
Add the eggs, one at a time, blending about 10 seconds after each addition.
05
Add the molasses and pumpkin and mix about 10 seconds until blended. Scrape the bowl and add the buttermilk and beat for 5 seconds.
06
Fold in the flour mixture by hand, the beat on low for about 5 seconds. Scrape the bowl and beat for another 10 seconds until smooth and velvety.
07
Drop the batter by generous rounded tablespoons (or use small ice-cream scoop) about 2 inches apart.
08
Bake about 12 minutes. Cool on wire racks.
09
Place all ingredients in mixing bowl and beat on low speed until all the sugar is absorbed.
10
Scrape bowl down and then beat on medium-high speed for 3 minutes until light and fluffy.
11
Sandwich the whoopie pies with the filling, about 2 generous tablespoons for each pie. Makes about 14 pies.
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Fold in half along dotted line, blank sides facing in
Cook Like James
Best Pumpkin Whoopie Pies with Marshmallow Fluff Buttercream
Prep
Cook
Yield
This is the time of year that I look for delicious pumpkin recipes. This is a great version of the classic chocolate Whoopie Pie ( click here for Original Recipe ). The fluffy marshmallow buttercream sandwiches the cinnamon-spiced, tender cakes perfectly.
Ingredients
½ cup plus 2 tablespoons flour
¾ cup cake flour
1 tsp. baking powder
½ tsp. soda
½ tsp. salt
9 tablespoons unsalted butter, room temperature
½ cup plus light brown sugar
½ cup sugar
2 ½ teaspoons cinnamon
1 ½ teaspoons nutmeg
¾ teaspoon allspice
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon vanilla
2 large eggs, room temperature
1 ½ T molasses
½ cup plus 2 tablespoons canned pumpkin
¼ cup buttermilk
Marshmallow Fluff Buttercream Filling
1 stick unsalted butter, room temperature
5 heaping tablespoons Fluff ( order Fluff here )
1 cup confectioners’ sugar
Pinch of salt
½ tsp. vanilla
Cook Like James · The method
Directions
1
Preheat oven to 400°F.Lightly grease cookies sheets with oil or line with parchment paper.
2
Sift flours, soda, powder, salt together in a small bowl and set aside.
3
Cream butter, sugars, the spices, and vanilla with a mixer on medium speed until light and fluffy, about 1 ½ minutes. Stop the mixer twice to scrape down sides.
4
Add the eggs, one at a time, blending about 10 seconds after each addition.
5
Add the molasses and pumpkin and mix about 10 seconds until blended. Scrape the bowl and add the buttermilk and beat for 5 seconds.
6
Fold in the flour mixture by hand, the beat on low for about 5 seconds. Scrape the bowl and beat for another 10 seconds until smooth and velvety.
7
Drop the batter by generous rounded tablespoons (or use small ice-cream scoop) about 2 inches apart.
8
Bake about 12 minutes. Cool on wire racks.
9
Place all ingredients in mixing bowl and beat on low speed until all the sugar is absorbed.
10
Scrape bowl down and then beat on medium-high speed for 3 minutes until light and fluffy.
11
Sandwich the whoopie pies with the filling, about 2 generous tablespoons for each pie. Makes about 14 pies.
Cook Like James
Best Pumpkin Whoopie Pies with Marshmallow Fluff Buttercream
Prep
Cook
Yield
This is the time of year that I look for delicious pumpkin recipes. This is a great version of the classic chocolate Whoopie Pie ( click here for Original Recipe ). The fluffy marshmallow buttercream sandwiches the cinnamon-spiced, tender cakes perfectly.
Ingredients
½ cup plus 2 tablespoons flour
¾ cup cake flour
1 tsp. baking powder
½ tsp. soda
½ tsp. salt
9 tablespoons unsalted butter, room temperature
½ cup plus light brown sugar
½ cup sugar
2 ½ teaspoons cinnamon
1 ½ teaspoons nutmeg
¾ teaspoon allspice
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon vanilla
2 large eggs, room temperature
1 ½ T molasses
½ cup plus 2 tablespoons canned pumpkin
¼ cup buttermilk
Marshmallow Fluff Buttercream Filling
1 stick unsalted butter, room temperature
5 heaping tablespoons Fluff ( order Fluff here )
1 cup confectioners’ sugar
Pinch of salt
½ tsp. vanilla
Directions
1
Preheat oven to 400°F.Lightly grease cookies sheets with oil or line with parchment paper.
2
Sift flours, soda, powder, salt together in a small bowl and set aside.
3
Cream butter, sugars, the spices, and vanilla with a mixer on medium speed until light and fluffy, about 1 ½ minutes. Stop the mixer twice to scrape down sides.
4
Add the eggs, one at a time, blending about 10 seconds after each addition.
5
Add the molasses and pumpkin and mix about 10 seconds until blended. Scrape the bowl and add the buttermilk and beat for 5 seconds.
6
Fold in the flour mixture by hand, the beat on low for about 5 seconds. Scrape the bowl and beat for another 10 seconds until smooth and velvety.
7
Drop the batter by generous rounded tablespoons (or use small ice-cream scoop) about 2 inches apart.
8
Bake about 12 minutes. Cool on wire racks.
9
Place all ingredients in mixing bowl and beat on low speed until all the sugar is absorbed.
10
Scrape bowl down and then beat on medium-high speed for 3 minutes until light and fluffy.
11
Sandwich the whoopie pies with the filling, about 2 generous tablespoons for each pie. Makes about 14 pies.
