Pumpkin Whoopie Pies with Cinnamon Marshmallow Fluff Buttercream

Ingredients

For the pies:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons cinnamon

1 tablespoon ginger (powder)

1 tablespoon cloves

½ teaspoon nutmeg

2 cups firmly packed brown sugar

1 cup vegetable oil

3 cups chilled pumpkin puree (canned is fine)

2 large eggs

1 teaspoon vanilla extract
 

For the buttercream:

¼ cup (2 ounces) unsalted butter, room temperature

1 jar (7 ounces) marshmallow fluff

1 tablespoon vanilla extract

16 ounces powdered sugar

1 ½ teaspoon cinnamon

2 tablespoons milk
 

Directions

Preheat oven to 350F.  Line two baking sheets with parchment paper OR if using a whoopie pie pan, lightly grease with vegetable shortening.  Set aside.

In a large bowl sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.  Whisk to combine and set aside.

In the bowl of a stand-up mixer (or using a hand mixer) whisk the brown sugar and oil together until combined, about one minute. 

Add the pumpkin puree and whisk to combine.

Add the eggs and vanilla, whisk to combine. 

Add the dry ingredients in three additions, mixing until just combined.  Be sure to scrape down the sides of the bowl after each addition.

Use a small ice cream scoop to drop heaping tablespoons of the dough onto your prepared sheet, about one inch apart.  *if using the whoopie pie pan, fill each pie compartment with a heaping tablespoon of dough and use the back of a spoon to smooth the tops.

Bake for 10 to 12 minutes until pies start to crack on top and a toothpick inserted into the middle comes out clean.  Let the pies cool for about 5 minutes on the pan then transfer to a wire rack to cool completely. 

To prepare the buttercream, beat the butter, marshmallow fluff, and vanilla in the bowl of a stand-up mixer until thoroughly combined.

Sift the powdered sugar into the bowl in three additions. 

Add the cinnamon and one tablespoon of milk.  Beat to combine.  If the buttercream is still quite thick, add the remaining tablespoon of milk. 

To assemble the pies, use an offset spatula to spread about 1-2 tablespoons of buttercream on the bottom of one pie (flat side).  Top with another pie.  I find the pies are best kept refrigerated.

Whoopie pie (cake portion) adapted from Baked: New Frontiers in Baking

Frosting recipe adapted from Kraft Recipes

www.pastryschooldiaries.blogspot.com