Spiced Pumpkin Cream Whoopie Pies
Indulge in the autumnal bliss of these Spiced Pumpkin Cream Whoopie Pies. A perfect combination of soft, spiced pumpkin shells and a creamy filling, these delightful treats bring the warmth and comfort of fall to your kitchen. Inspired by a talented baker from Maine, this recipe captures the essence of seasonal flavors, making it an irresistible dessert to share with family and friends. Pair it with warm cider or enjoy on its own for a wickedly delicious experience.
12
Servings
N/A
Calories
16
Ingredients
Ingredients
canned pumpkin puree
1 (15 ounce) (none)
large eggs
2 (none)
canola oil
1 cup (none)
firmly packed brown sugar
2 cups (none)
molasses
2 tablespoons (none)
salt
1 teaspoon (none)
baking powder
1 teaspoon (none)
baking soda
1 teaspoon (none)
cinnamon
1 teaspoon (none)
ginger
1 teaspoon (ground)
all-purpose flour
3 cups (none)
cream cheese
6 ounces (softened)
unsalted butter
1/4 cup (softened)
confectioners' sugar
2 cups (sifted)
marshmallow cream
4 tablespoons (none)
water
2 teaspoons (none)
Instructions
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2
In a large mixing bowl, beat together the pumpkin puree, eggs, canola oil, and brown sugar until the mixture becomes light and fluffy.
3
In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger. Gradually add this dry mixture to the pumpkin mixture, along with the molasses, and mix until well combined.
4
Using a large spoon or cookie scoop, drop rounded spoonfuls of the batter onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
5
Bake in the preheated oven for 10 to 13 minutes or until the tops spring back when lightly touched. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
6
For the filling, in a medium bowl, beat together the cream cheese, unsalted butter, confectioners' sugar, marshmallow cream, and water until the mixture is smooth and fluffy.
7
Once the pumpkin shells have cooled completely, spread or pipe a generous scoop of the filling on the flat side of one shell and sandwich with the flat side of a second shell to form a pie.
8
Enjoy your Spiced Pumpkin Cream Whoopie Pies and store any leftovers in an airtight container to maintain freshness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Pumpkin Cream Whoopie Pies?
They are a delightful fall dessert consisting of soft, spiced pumpkin shells and a creamy marshmallow and cream cheese filling.
How many servings does this recipe produce?
This recipe makes approximately 12 servings.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What is the first step in preparing the baking sheets?
Line two baking sheets with parchment paper to prevent the pies from sticking.
What kind of pumpkin should I use?
The recipe calls for one 15-ounce can of pumpkin puree.
Which wet ingredients are beaten together first?
Beat together the pumpkin puree, eggs, canola oil, and brown sugar until light and fluffy.
What dry ingredients are needed for the shells?
You will need all-purpose flour, salt, baking powder, baking soda, cinnamon, and ground ginger.
When do I add the molasses?
Gradually add the molasses to the pumpkin mixture along with the dry ingredients.
How should I portion the batter onto the baking sheets?
Use a large spoon or cookie scoop to drop rounded spoonfuls of batter onto the sheets.
How much space should be left between the batter drops?
Space the batter at least 2 inches apart to allow for spreading during baking.
How long do the pumpkin shells take to bake?
Bake the shells for 10 to 13 minutes.
How can I tell if the pumpkin shells are done?
The shells are done when the tops spring back when lightly touched.
Should the shells be cooled before filling?
Yes, they should be cooled on the baking sheets for a few minutes and then completely on a wire rack.
What ingredients make up the filling?
The filling is made of cream cheese, unsalted butter, confectioners' sugar, marshmallow cream, and water.
Does the cream cheese need to be softened?
Yes, the recipe specifies 6 ounces of softened cream cheese for a smooth filling.
What type of butter is best for the filling?
Use 1/4 cup of softened unsalted butter.
How much confectioners' sugar is used in the filling?
The recipe requires 2 cups of sifted confectioners' sugar.
What is the purpose of marshmallow cream in this recipe?
It is added to the filling to create a fluffy and sweet texture characteristic of whoopie pies.
How do I assemble the whoopie pies?
Spread or pipe a scoop of filling onto the flat side of one shell and sandwich it with another shell.
How should I store leftover whoopie pies?
Store them in an airtight container to maintain their freshness.
What spices are included in the recipe?
The recipe uses 1 teaspoon of cinnamon and 1 teaspoon of ground ginger.
How much flour is required for the shells?
You will need 3 cups of all-purpose flour.
Is brown sugar used in the batter?
Yes, 2 cups of firmly packed brown sugar are used in the shell mixture.
Does the recipe use oil or butter in the batter?
The shells are made using 1 cup of canola oil.
How much water is added to the filling?
The filling includes 2 teaspoons of water.
What is the total number of ingredients in this recipe?
There are 16 ingredients in total for both the shells and the filling.
What is a recommended beverage pairing for these treats?
They are delicious when paired with warm cider.
Where does the inspiration for this recipe come from?
The recipe is inspired by a talented baker from Maine.
What gives the shells their rise?
A combination of 1 teaspoon of baking powder and 1 teaspoon of baking soda provides the lift.
Can these be considered a seasonal dessert?
Yes, they are described as a perfect autumn treat capturing the essence of fall flavors.