Spicy Pumpkin Whoopie Pies
By: Jenny Johnson
Published: Sunday, November 21, 2010 - 11:43am

Ingredients




Cakes:
2 eggs
2 cups sugar
15 oz can pumpkin (not pumpkin pie filling)
1/2 cup oil
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon Chinese 5- spice
1/4 teaspoon freshly grated nutmeg (yes, fresh does make a difference)
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Fluffer Filling:
4 oz cream cheese
1/2 stick butter (room temp)
2 cups powdered sugar
7 ounces ½ jar Marshmallow Fluff (I prefer the Fluff, but a jar of Marshmallow creme will
1 cup toasted pecans (optional)

Preparation

1 Preheat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at low speed beat eggs, sugar & pumpkin until mixed. Mix in oil. Gradually beat in remaining dry ingredients. Drop by rounded tablespoons onto cookie sheets. Bake about 10-12 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes about 22. 2 For filling: 3 Bring butter to room temperature.  In a medium bowl with mixer at low speed, beat butter and cream cheese until mixed.  Beat in Marshmallow Fluff.  Add confections sugar until mixed.  Stir in pecans.

About


Add a little spice to your holiday weekend!!

Comments:
Jenny Johnson

Add a little hot sizzle to your holiday weekend!