Page 200 - UMass2018_CookBook

Ingredients
Makes 24 whoopie pies
FOR THE CAKES:
2 cups packed light brown sugar
1 cup vegetable oil
1 1⁄2 cups pumpkin purée (from 1 (15-ounce) can)
2 large eggs 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 1 1⁄2 tablespoons
ground cinnamon 1⁄2 tablespoon ground ginger 1⁄2 tablespoon ground cloves
FOR THE FILLING:
1 large (16-ounce) jar marshmallow fluff
1 teaspoon vanilla extract 3 1⁄3 cups confectioners’ sugar
1 cup (16 tablespoons) unsalted butter, at room temperature
Pumpkin Whoopie Pies
Sullivan Family, East Brookfield, MA
“Autumn in New England is surrounded by pumpkins. Pumpkin patches, jack-o’-lan- terns, pumpkin coffee, pies and scented candles are pretty much everywhere you turn. Seasonally turning the traditional, well-loved chocolate/vanilla whoopie pies into a fall favorite pumpkin version is a fami- ly favorite!” — Cathie Sullivan
Preparation
1. Preheat oven to 350°F.
2. To make the cakes, place the brown sugar, oil, pumpkin purée, eggs, flour, salt, baking powder, baking soda, vanilla, cin- namon, ginger and cloves in a large bowl. Using a handheld mixer fitted with the beater attachment, beat until combined. Spoon the batter into a whoopie pie pan or onto a cookie sheet sprayed with nonstick cooking spray.
3. Bake the cakes for 10 minutes. Transfer to a wire rack to cool completely.
188 | TASTE OF HOME