Pumpkin Whoopie Pies
These were a huge hit with the kids & adults last year so I thought I would put the recipe up again for anyone who may have missed it the first time around. I made mine a little smaller and ended up with about 2 dozen.
Pumpkin Whoopie Pies (not just for the kids)
Cookie Cake Ingredients:
2 egg yolks
2c brown sugar
1c vegetable oil
2c cooked pumpkin (or 1-15 oz can)
1 tsp. vanilla
1 tsp. ginger
1 tsp cloves
1 tsp cinnamon
3c flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Beat egg yolks, brown sugar and oil together, add pumpkin and vanilla and beat until smooth.
Mix in dry ingredients.
Drop heaping tablespoons of batter on lightly greased cookie sheets. Bake 350 degrees for 12 minutes. Cool on cookie rack. Mix filling ingredients and fill cookies like a sandwich. Makes about 18 pies.
Filling Ingredients:
1/2c butter
4 oz. marshmallow fluff
8 oz. cream cheese
1/2 tsp cinnamon
2 1/2c powdered sugar
1/2 tsp nutmeg
OK, I love this idea! I'm going to make them to bring to school for Halloween (yes, I'm one of those moms...the kind that bakes for every holiday). But I heard a rumor that Fluff is no longer going to be made. Is this true?! Flff is a necessary evil for things like my cake egg filling (and fluffernutter sandwiches).
Nina
OH I remember your recipe from last year and I made them too!
Here they are - big hit, yes indeed!
I can't imagine not making fluff, but I make a whoppie pie that uses the following filling that I would think would work:
5 T flour
1 c milk
1 cup shortening
1 cup sugar
2 t vanilla
combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool. beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
I thought it sounded kinda weird before I made it, but it works well. Quite rich, maybe the fluff wouldn't be quite so rich?
Alexa and Shaun,
How big do the cookies end up being? They look about 2-3" in diameter from the picture. Just curious, because I might like to make them bite size, i.e., 1 1/2 inches or less.
DONNA
Hey Donna - yea, the do turn out 2 - 3 inches in diameter. I did make them a bit smaller (about 2 tsp per piece) and they were just right 2 bite sized IMO.
And as far as fluff no longer being made - say it isn't so! My boys LOVE fluffernutters as a special treat once in a while. Oh man, maybe I should stock up just in case. I bet it has a shelf life of a few decades LOLOLOL!
Alexa
sing along with me :-)
first you spread, spread, spread
your bread with peanut butter
then marshmallow fluff
to make a fluffanutter.
alexa, they sound good. i saved the recipe. i'll have to try them.
nina, in case it's ever pulled from the market, try this. although i would venture to say if you purchased a large jar and it got lost in the pantry for years, it would still be the same when you finally found it.
i don't think they aren't going to make fluff anymore, i think there was a lot of hoopla about it having been served in some school cafeterias.
Homemade Fluff
3 egg whites
2 cups light corn syrup
1/2 teaspoon salt
2 cups 10X sugar (confectioner's)
1 tablespoon vanilla
In a large bowl, combine egg whites, corn syrup and salt beat with electric mixer for 10 minutes, until thick add 10X sugar.
Beat on low speed add in vanilla, and beat until blended.
Use this in any recipe called for marshmallow creme.
No, it's close, but that's not it. Thanks for posting. I just got a call from another friend that the acquaintance realized she didn't give me the full recipe, so gave the book to my friend to give to me to borrow . . . . . crazy crazy - thank you so much.