Pumpkin Whoopie Pies

I’m back to the desserts! And this one is not to miss.

Pumpkin Spice Whoopie Pies with Marshmallow Cream

I made this dessert for Thanksgiving and it was a good decision! And don’t let making homemade marshmallow cream intimidate you! It is really easy (as long as you have a stand mixer). I would have to say that is a necessary item. But other than that, this festive holiday treat is very simple!

Fun facts about the history of whoopie pies: the whoopie pie got its start in the Amish culture and used shortening as the fat in the cakes. I’m not the biggest fan of shortening (trans fat is a no no). But no worries, because there’s no ounce of trans fat in sight in this recipe! Only a good helping of butter and oil. Hey, I said it was good, I didn’t say it was healthy! That’s what the vegetables were for, remember??

But I have become throughly obsessed with this marshmallow cream filling. Personally, I’m not the biggest marshmallow fan unless its toasted on a s’more. And the marshmallow cream pre-made in a jar? That stuff scares me. But the homemade stuff is well worth the time and effort it takes to make! I want to cover ALL my baked goods in this stuff. Light and airy, but gives enough moisture to the pumpkin cakes.

I predict a s’mores dessert in the making soon; just so I can make the marshmallow cream again. This dessert is perfect to impress anyone on your holiday list so get ready to bake! But when you do invite me? Please and thank you!

Pumpkin Whoopie Pies with Marshmallow Cream Filling

Print this recipe!

Adapted from Bon Appetite


Ingredients
For the cake
  • 2 cups cake flour
  • 1 tablespoon cinnamon
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 6 tablespoons butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 15-oz. can pumpkin puree
  • 1/2 cup cream
For the filling
  • 4 large egg whites, room temperature
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Directions

For the cake:
Sift together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves into a bowel. Set aside.
In another large bowl, beat the butter and sugar together until light and fluffy with a hand mixer, about 3 – 4 minutes. Slowly add in the oil and beat to combine. Add in the eggs one at a time, beating well after each addition. Finally, beat in the pumpkin puree.
Next, alternately add in dry mixture (in 3 additions) and milk (in 2 additions), beginning and ending with the dry mixture. Mix to evenly combine together, but be careful not to over-mix the mixture. Chill the batter in the refrigerator for at least one hour.
Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a one ounce disher, scoop batter out onto prepared pans, spacing them 1.5 inches apart. Let stand for 10 minutes.
Bake cakes for 15 – 17 minutes, rotating the pans halfway through cooking. Allow to cool on rack completely before icing.
For the filling:
In a double boiler oven medium heat, heat the egg whites, sugar, and cream of tarter until it reaches 160 degrees F. Whisk mixture constantly during heating.
Transfer egg white mixture to bowel of stand mixture fitted with a whisk attachment. Start the mixer at a slow speed and gradually increase the speed. Add in the vanilla and mix until mixture doubles in size. When throughly mixture and aerated, the mixture should be able to form stiff peaks and look glossy, white, and opaque.
Spoon about 1/4 cup of the marshmallow cream onto the flat side of one of the cakes. Top with another pumpkin cake to make a sandwich. Repeat with the remaining pumpkin cakes.
Store in an airtight container overnight or serve immediately (preferred).

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