These fluffy moist pumpkin pie whoopie pies are filled with a maple crème and a must for fall baking.

Step 1 Pumpkin Pie Whoopie Pies

To start brown butter in a saucepan pour into mixing bowl and allow to cool completely. And preheat oven to 190c.  

Once butter is cooled, Add both sugars to the bowl and mix until combined. Then add mashed pumpkin and 2 eggs and mix until combined.

Step 2

In a separate bowl add all dry ingredients together and stir before sifting the flour in three parts into the wet mixture.

Fold with spatula until flour is combined.

Step 3

Using a 2 tablespoon scoop. Scoop the mixture on a lined baking tray. They should be spaced apart enough for a little spread. I am using a quarter sheet pan because I only have a small oven. But you will probably be able to fit more than three at a time in your oven. Place them in the oven for 9 minutes. Once out of the oven allow them to cool completely on baking tray.

Step 1 Maple Marshmallow Crème

The maple crème is just three ingredients. In a mixing bowl bloom the gelatine and water for at least 5 minutes. While that happens add maple syrup to a saucepan with a candy thermometer and heat on medium until it reaches 175 Celsius or 350ferenhit.

Immediately pour the hot syrup into the gelatine and mix with a whisk attachment on low for 2 minutes then gradually add speed once it cools down a little. This will go from a brown liquid to double in size with white fluffy marshmallow peaks.

Step 2

Once marshmallow has stiff peaks work quickly and add it to a large piping bag. Pipe the marshmallow maple crème onto 5 cooled whoopie pie bases. Then place the other 5 tops on top of the whoopie pie. Allow them to set at room temperature for 30 minutes.

These are best eaten the day you make them. Now the fun part of cutting inside. Look at how fluffy the whoopie pie is moist from the added mashed pumpkin and the fluffy marshmallow filling.

Storing Pumpkin Pie Whoopie Pies

These can be frozen for 3 months.

You can find the full recipe on my website kuchen and krumb.com and I have been developing a gourmet cookie recipe which will be up on my website soon as well if your interested let me now below.  

Have you ever made marshmallow with just maple syrup and gelatine. First bloom the gelatine with water for 5 minutes. Then boil maple syrup until it reaches 175 Celsius. Pour straight onto gelatine and whisk on low speed for 2 minutes before increasing the speed until mixture is doubled in size and light in colour. Then quickly pipe marshmallow and allow to set for the 3 minutes.

Pumpkin Whoopie Pies and Maple Marshmallow Crème

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Course Dessert

Cuisine American

Equipment

• 1 Candy thermometer

Ingredients

  

• 225 g Mashed pumpkin
• 2 large eggs
• 210 g Plain Flour
• 1 tsp Baking Powder
• ¾ tsp Baking Soda
• 1½ tsp Vanilla Essence
• 2 tsp Mixed Spice
• 150 g Brown Sugar
• 50 g Caster Sugar
• 140 g Burnt Butter Melted

Maple Marshmallow Crème

• 1/2 tbsp Powder Gelatine
• 118 ml Maple Syrup
• 2 tsp Vanilla Essence
• 30 ml Water

Instructions

 

Whoopie Pies

• Roast Pumpkin in oven at 180℃ for 40 minutes until the flesh is soft.
• Melt butter in a saucepan on medium until it browns. Place in mixing bowl to cool completely.
• Preheat oven to 190℃.
• Add both sugars and mix. Add eggs and vanilla and mix. Add mashed pumpkin mix.
• Add dry ingredients and fold through.
• Using a 2 tbsp ice-cream scoop dough onto baking tray and bake for 9 minutes. Take out oven and allow to cool completely on baking tray.

Maple Marshmallow Crème

• Bloom gelatine and water in a mixing bowl.
• In a saucepan bring maple syrup to 175℃.
• Pour into the gelatine mixture and whisk on low for 2 minutes. The increase speed and whisk until doubled in size and stiff peaks form.

Keyword Pumpkin, Whoopie Pies

For more pumpkin recipes try pumpkin snickerdoodles or pumpkin scones.