Pumpkin Whoopie Pie

Submitted by Julie Twitchell

Are you so sick of pumpkin? I needed to use up what was left in my fridge. After carefully looking for a recipe to use, this one (whoopie pies)kept popping up. Martha Stewart has one, Rachael Ray, Food Network and so many other blogs. But I decided to use two recipes. One for the cookie and another one for the filling. I love cream cheese frosting with pumpkin, but the marshmallow sounded so yummy too. I think you could just use your favorite pumpkin cookie recipe and just use the filling. So here it is.

3 cups all-purpose flour
2 TB ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 Cup granulated sugar
1 Cup dark brown sugar
1 Cup vegetable oil
3 Cups chilled pumpkin puree
2 eggs
1 tsp. vanilla

Filling:

1 Cup unsalted butter, softened
2 Cup confectioner's sugar
1 jar (7 1.2 oz) Marshmallow fluff
4 ounces cream cheese, softened

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat.


2. In a large bowl. whisk together the flour, cinnamon, baking powder, baking soda, salt, cinnamon and nutmeg.


3. In a separate bowl. whisk the granulated sugar, dark brown sugar and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.


4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.


5. Use a small cookie scoop to drop a rounded heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.


6. Bake for 10-12 minutes, making sure that the cookies are firm to the touch. Remove from oven and let the cookies cool completely on a cooling rack.


7. For the filling, cream together cream cheese and butter. Slowly add confectioner's sugar and then beat in the marshmallow fluff. Make cookie sandwiches and enjoy!

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