These are pumpkin spice whoopie pies with maple marshmallow filling and you cant just have one. Seriously. Consider yourself warned. These are hazardous to your diet, figure, daily caloric intake; however you put it......they're dangerous!! Dont say I didnt warn you.
You can make them any size you like. Big so you feel like you're totally splurging and probably have to plan the rest of your food for the day around one of these. Maybe a two-biter is better for you. Just enough to take the edge off the need to have one of these bad boys. Its all up to you. Isnt baking empowering?
Granted, they require more ingredients and a little more time then the previous "one bowl" jems I posted, but again, they're well worth the effort.
Since I want to start this blog off on the proverbial 'right foot', its confession time. The next pics you should see are of the maple marshmallow filling. I took them, really I did, but im still learning how to make this blog pretty and post things properly. I have no idea how to add a pic in between pics that ive already uploaded.
There I said it. Ive admitted im not as computer literate as id like to be. Confession over.... moving on.
Add the eggs, one at a time.
The 2nd egg....
And the 3rd and final egg.....
Fully combined after all 3 eggs. Beautiful isnt it? It smells soooooooooo delicious.
Now, for the main attraction....hello pumpkin!!
I used an ice cream scoop, the same one I use for my cupcakes. I found it to be a nice size, about the size of a Chipwich.
They're very patient because they have to sit for 10 minutes after being scooped, but before going into the oven.
Not much different out of the oven. They baked for about 15-17 minutes @ 350.
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme ( I used Fluff)
2 teaspoons maple extract ( I used maple syrup)
3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (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
1/2 cup milk
Nonstick vegetable oil spray
Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract;
beat until blended and smooth. Can be made 2 hours ahead. Let stand at room temperature.
Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended.
Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients
in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl.
Cover and chill batter 1 hour.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment;
spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per
baking sheet), spacing apart. Let stand 10 minutes.
Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking.
Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining
cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature
I also entered this into Cakeboss software and this recipe yields about 23 whoopie pies and they cost $10.65.