Pumpkin Whoopie Pies

With flavors like pumpkin, maple, ginger and cinnamon, these handheld treats are sure to make everyone exclaim “whoopie!”

Serves: 7Prep: 45 minutesCook: 10 minutesTotal: 55 minutesDifficulty: Medium


Serves: 7

Ingredients

  • 1 3⁄4 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup brown sugar
  • 1 cup pumpkin purée
  • 3 eggs
  • 1⁄3 cup canola oil
  • 1 teaspoon + ½ tsp. vanilla extract, divided
  • 1 cup (2 sticks) butter, softened
  • 2 cups confectioners’ sugar
  • 1 1⁄2 cups Marshmallow Creme
  • 1 teaspoon Kroger Imitation Maple Flavor

Directions

  • Preheat oven to 350°F. Line 3 baking sheets with parchment paper.
  • In large mixing bowl, whisk flour, ginger, cinnamon, baking soda and salt. Set aside.
  • In separate mixing bowl, whisk sugars, pumpkin, eggs, oil and 1 teaspoon vanilla.
  • Make well in dry ingredients; gently pour wet ingredients into center. Stir to combine.
  • Transfer batter to pastry bag fitted with large plain tip. Holding bag vertically, pipe 2” rounds of batter about 2” apart onto parchment. To do this, start by piping a circle then filling in the middle. Pipe 28 cookies.
  • Bake 8 to 10 minutes, until cookies look dry on top and spring back slightly when touched. Let cool completely.
  • With hand mixer or stand mixer fitted with whisk attachment, beat butter, confectioners’ sugar, marshmallow, maple and remaining ½ teaspoon vanilla until light and fluffy, about 4 minutes.
  • Flip 14 cookies over and pipe or spread each flat side with about 1 tablespoon filling, spreading to the edges. Top with remaining 14 cookies. Store leftovers in an airtight container.