This is the time of year that I look for delicious pumpkin recipes. This is a great version of the classic chocolate Whoopie Pie ( click here for Original Recipe ). The fluffy marshmallow buttercream sandwiches the cinnamon-spiced, tender cakes perfectly.
½ cup plus 2 tablespoons flour
¾ cup cake flour
1 tsp. baking powder
½ tsp. soda
½ tsp. salt
9 tablespoons unsalted butter, room temperature
½ cup plus light brown sugar
½ cup sugar
2 ½ teaspoons cinnamon
1 ½ teaspoons nutmeg
¾ teaspoon allspice
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon vanilla
2 large eggs, room temperature
1 ½ T molasses
½ cup plus 2 tablespoons canned pumpkin
¼ cup buttermilk
1. Preheat oven to 400°F.Lightly grease cookies sheets with oil or line with parchment paper.
2. Sift flours, soda, powder, salt together in a small bowl and set aside.
3. Cream butter, sugars, the spices, and vanilla with a mixer on medium speed until light and fluffy, about 1 ½ minutes. Stop the mixer twice to scrape down sides.
4. Add the eggs, one at a time, blending about 10 seconds after each addition.
5. Add the molasses and pumpkin and mix about 10 seconds until blended. Scrape the bowl and add the buttermilk and beat for 5 seconds.
6. Fold in the flour mixture by hand, the beat on low for about 5 seconds. Scrape the bowl and beat for another 10 seconds until smooth and velvety.
7. Drop the batter by generous rounded tablespoons (or use small ice-cream scoop) about 2 inches apart.
8. Bake about 12 minutes. Cool on wire racks.
Marshmallow Fluff Buttercream Filling:
1 stick unsalted butter, room temperature
5 heaping tablespoons Fluff ( order Fluff here )
1 cup confectioners’ sugar
Pinch of salt
½ tsp. vanilla
1. Place all ingredients in mixing bowl and beat on low speed until all the sugar is absorbed.
2. Scrape bowl down and then beat on medium-high speed for 3 minutes until light and fluffy.
3. Sandwich the whoopie pies with the filling, about 2 generous tablespoons for each pie. Makes about 14 pies.