Pumpkin Whoopie Pies with Maple Marshmallow Filling

I recently learned that not everyone knows what a whoopie pie is. My Boston friends would be shocked, as we all grew up on the delicious treat. After living in the DC area, I found that many parts of the country, however, do not grow up eating whoopie pies. It really is a shame, considering how amazing they are. Whoopie pies are similar to a cookie/cake sandwich. Typically, they are made with chocolate cake as the “bread”, and white cake frosting for the crème filling. Many varieties of whoopie pies can be made, including these pumpkin whoopie pies with maple marshmallow filling.

I am pretty obsessed with pumpkin (total understatement). When I found this recipe that combined my love for pumpkin and love for whoopie pies, I had to try making it. My friends were with me when I cooked my first batch last fall. To make a long story short, the oven door came unhinged, resulting in whoopie pie batter all over the bottom of the oven. It was difficult baking with a malfunctioning oven door, but we got through it. The second time, I made them for the first dinner with my counterpart's family. I knew I picked the right recipe when I received the compliment, “I’d pay for these." This weekend I made them for Easter. My brother’s reaction was priceless. I gave him one to try the night before Easter festivities, and got an “OH S***!” At first I thought something had gone terribly wrong, but apparently he was a little shocked by how much he enjoyed it. These kind of taste like a pumpkin pancake, or as my coworker put it, "a fancy version of those oatmeal creme cookies."

I found this recipe on bonappetit.com. They got the recipes from Two Fat Cats Bakery, located in Portland, ME.

Makes about 20 mini pies, or 10 large pies.

Ingredients:

Filling
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

Cake
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

Directions:

Filling
1. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes.
2. Add marshmallow creme and maple extract. Beat until blended and smooth.
** This can be made 2 hours ahead. Let stand at room temperature, it is a lot easier to spread this way.

Cake
1. Sift the first 7 ingredients into large bowl.
2. Using electric mixer, beat butter, brown sugar, and sugar in another large bowl until blended.
3. Gradually beat in oil.
4. Add eggs 1 at a time, beating to blend between additions.
5. 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 (as shown in picture below).
6. Cover and chill batter 1 hour.

Preheat to 350°F. Line baking sheet with parchment paper and spray with non-stick spray. Spoon batter onto baking sheet to form 12 cakes (about 1 spoonful each), spacing apart. Let stand 1 minute.

Bake cakes until tester inserted into centers comes out clean, about 8-10 minutes (my oven cooked them quickly at 8 minutes- each oven is different, just make sure they are puffed up). Cool cakes completely on baking sheets on rack.

Repeat baking with remaining batter.

Putting it all together:

Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling.

**This can be made ahead. If you are serving the whoopie pies that day, they can be left at room temperature for 8 hours. If you are serving them after this, it is a good idea to keep them in the refrigerator.