Cakes and Cookies
Pumpkin Whoopie Pies with Maple Marshmallow Cream Filling
These pillowy pumpkin cakes are deeply spiced with cinnamon and ginger, sandwiching a silky maple marshmallow filling. They capture the essence of autumn in every bite, making them the perfect centerpiece for a seasonal gathering.
- Prep
- 25 min
- Cook
- 15 min
- Serves
- 12
- Level
- Medium
- Per serving
- 320 kcal
Method
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg, pumpkin purée, and vanilla extract until well combined. For a dairy-free version, substitute the butter with equal parts softened coconut oil.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. For a grain-free variation, use a 1:1 cassava-based flour blend.
Gradually add the dry ingredients to the pumpkin mixture, mixing just until no streaks of flour remain. Do not overmix.
Drop rounded tablespoons of batter onto the prepared baking sheets, spaced about 2 inches apart. Bake for 12-15 minutes, or until the tops spring back when lightly touched.
Allow the cakes to cool completely on a wire rack before filling.
To make the filling, beat 1/2 cup of softened butter (or vegan butter) with the marshmallow creme and maple syrup until smooth and aerated. Fold in a splash of maple extract for extra depth.
Spread or pipe a generous amount of filling onto the flat side of one cake and top with another to create a sandwich. Repeat with the remaining cakes.
Notes
Use a cookie scoop to ensure all cakes are the same size for even sandwiching.
If using homemade pumpkin purée, strain it through cheesecloth first to remove excess moisture.
Ensure the butter is truly room temperature for the filling to prevent lumps.
Store the finished whoopie pies in the refrigerator to keep the marshmallow filling from becoming too soft in warm kitchens.
