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**Pumpkin Whoopie Pies Recipe: The Perfect Fall Treat**
As the crisp autumn air rolls in and the leaves begin to change colors, there’s nothing quite like the warmth and comfort of fall baking. And when it comes to fall treats, **Pumpkin Whoopie Pies** are the ultimate indulgence. Soft, spiced pumpkin cakes sandwiched with a creamy filling make for a delightful dessert that captures the essence of the season. These whoopie pies are easy to make, packed with pumpkin flavor, and perfect for any fall gathering, from family get-togethers to Thanksgiving dessert spreads.
If you’ve never made whoopie pies before, you’re in for a treat! These cakes are not only delicious, but their soft, cakey texture and sweet filling create a unique dessert experience that’s sure to please everyone. Let’s dive into this perfect recipe that combines the best flavors of fall—pumpkin, cinnamon, and a touch of sweetness.
### Why You’ll Love Pumpkin Whoopie Pies
Pumpkin Whoopie Pies combine the comforting flavors of pumpkin pie with the fun, hand-held nature of a whoopie pie, making them the ideal fall dessert. Here’s why they should be on your baking radar:
1. **Perfect for Fall**: Pumpkin is the quintessential fall flavor, and these pies are loaded with it. The blend of cinnamon, nutmeg, and cloves pairs perfectly with the warm pumpkin, making them a seasonal favorite.
2. **Soft and Cake-Like**: Unlike traditional cookies, whoopie pies are soft and fluffy, giving you the texture of cake with the convenience of a cookie.
3. **Creamy Filling**: The marshmallow cream filling adds a sweet, velvety contrast to the spiced pumpkin cakes, creating the perfect balance of flavors.
4. **Easy to Make**: No complicated techniques or fancy equipment needed. You can have these pies on your table in no time, and they’re sure to impress.
### Ingredients for Pumpkin Whoopie Pies
#### For the Pumpkin Cakes:
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cloves
– 1/2 teaspoon salt
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup vegetable oil (or melted butter)
– 1 large egg
– 1 teaspoon vanilla extract
For the Cream Filling:
– 1/2 cup unsalted butter, softened
– 1/2 cup marshmallow fluff (or marshmallow creme)
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– Pinch of salt
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