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
Adapted from Bon Appetite
- 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
- 4 large egg whites, room temperature
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract