Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling
- 1 cup powdered sugar, sifted
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 7-ounce jar marshmallow creme
- 2 teaspoons maple extract
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3/4 cup (packed) golden brown sugar
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 15-ounce can pure pumpkin
- 1/2 cup milk
- Nonstick vegetable oil spray
- This recipe is vegetarian
- Produce
- Pumpkin, pure (1 15-ounce can)
- Condiments
- Marshmallow creme (1 7-ounce jar)
- Cooking & Baking
- All purpose flour (3 cups)
- Baking powder (1 1/2 teaspoons)
- Baking soda (1 1/2 teaspoons)
- Cinnamon, ground (2 teaspoons)
- Cloves, ground (3/4 teaspoon)
- Golden brown sugar, packed (3/4 cup)
- Maple extract (2 teaspoons)
- Nutmeg, ground (3/4 teaspoon)
- Powdered sugar (1 cup)
- Salt (3/4 teaspoon)
- Sugar (3/4 cup)
- Vegetable oil (1/2 cup)
- Vegetable oil spray, Nonstick (1)
- Dairy
- Butter, unsalted (1 3/8 cup)
- Milk (1/2 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published October 1, 2009 (3 years ago).
44 people saved this recipe.
