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.