Pumpkin Whoopie Pies with Fluff Frosting

(makes 10-12)

Cake Ingredients:

• 1 cup packed brown sugar
• 1 stick (1/2 cup) butter
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 egg
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon vanilla extract

Frosting Ingredients

• 1 stick (1/2 cup) butter
• 1/2 cup confectioners sugar
• 1 cup Marshmallow Fluff
• 1 teaspoon vanilla extract

To make the cakes:

-Preheat your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment (or spray with nonstick cooking

spray).

-Cream the butter and brown sugar in the bowl of your mixer until combined.

-Beat in the egg and pumpkin.

-Add the flour, salt, baking powder, baking soda, cinnamon and ginger. Mix well.

-Splash in the vanilla.

-Drop by heaping tablespoonfuls onto your prepared baking sheets, allowing plenty of space for

expansion.

-Bake in your preheated 350-degree oven for 10 to 15 minutes. Poke with a toothpick to see if they're done--the

toothpick should be dry, or only have a few moist crumbs. Allow the cakes to cool completely.

To make the frosting:

-Cream the butter and the confectioners sugar.

-Scrape down the sides of your mixer, and add the vanilla extract.

-Scrape down the sides again, and add the marshmallow fluff. Mix well.

-To assemble the whoopie pies: sandwich a heaping tablespoon of frosting between two of the cakes.