In addition to loving just about all things pumpkin, I am also posses an unabashed affection for whoopie pies. While I have sample many varieties of this fun treat, I had yet to try pumpkin. My search for the perfect pumpkin whoopie pie recipe led me to Two Fat Cats Bakery in Portland, Maine. The state of Maine, and this bakery in particular, is know for its whoopie pies.
The filling recipe called for maple extract, which I was unable to find. I substituted maple syrup and a little vanilla extract, which imparted a warmth and sweetness.
I can’t say enough good things about these pumpkin whoopie pies! The cakes are soft, fluffy and tender. The maple filling is surprisingly light in both texture and taste, but holds up very well as a filling. Paired together, the lightly sweet filling beautifully complements the warmly spiced cakes. I’m happy to say that these pumpkin whoopie pies have earned a place in my regular fall baking rotation!
Pumpkin Whoopie Pies
Yields 18-23 Pies
For the Cakes
3 cups all purpose flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground cloves
6 tbsp (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin puree
1/2 cup milk
Nonstick vegetable oil spray
For the Filling
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 tbsp maple syrup
1/2 tsp vanilla extract
Cakes
1. Sift first 7 ingredients into large bowl.
2. In another large bowl, beat butter and sugars with an electric mixer until well blended.
3. Gradually beat in oil and then add eggs 1 at a time, scraping down bowl and beating to blend between additions. Beat in pumpkin.
4. Add half of the dry ingredients, followed by the milk and then the remainder of the dry ingredients. Between additiona, beat to blend and scrape down the sides of the bowl.
5. Cover and chill batter 1 hour.
6. Preheat oven to 350°F, arranging one rack in bottom third of oven and one rack in top third of oven. Line 2 baking sheets with parchment and spray lightly with nonstick spray.
7. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each), spacing apart. Let stand 10 minutes.
8 Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking.
9. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
10. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
Filling
1. In a large bowl, beat sugar and butter with an electric mixer until fluffy, about 2 minutes.
2. Add marshmallow creme and maple extract, beating until blended and smooth. Store at room temperature.
Assembly
1. Spoon about 2 tablespoons filling on flat side of 1 cake.
2. Top with another cake, flat side down.
3. Repeat with remaining cakes and filling.
Source: Two Fat Cats Bakery via Bon Appetite
