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Live, Laugh & Learn with Lillyan: Party-Perfect Pumpkin

By Lillyan Baker

Put a spin on the traditional pumpkin pie by whipping up these delicious, party-perfect pumpkin whoopie pies from Bon Appetit Magazine.With a maple-blended, marshmallow creme filling and a hint of clove sifted in the cake, this autumn dessert is sure to please family and friends from turkey to touchdown this Thanksgiving.

That's Maple-Blended, Marshmallow Heaven

Pumpkin Whoopie Pie

Filling
1 c powdered sugar, sifted
1 c unsalted butter, room temperature
1 7-oz. jar marshmallow creme
2 tsp maple extract

Cake
3 c all purpose flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground cloves
6 Tbsp. unsalted butter, room temperature
3/4 c golden brown sugar
3/4 c sugar
1/2 c vegetable oil
3 large eggs
1 15 oz. can pure pumpkin
1/2 c milk
Nonstick vegetable oil spray

1. 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.

2. 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.

3. 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.

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


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