Pumpkin Whoopie Pies

• FOR THE CAKES:
• 1 whole Egg
• 1 cup Sugar
• 1 stick Unsalted Butter, At Room Temperature
• 1 teaspoon Vanilla
• 3/4 cups Canned Unsweetened Pumpkin Puree
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• FOR THE FILLING:
• 4 ounces, weight Marshmallow Fluff (or Homemade Marshmallow Cream)
• 1 cup Powdered Sugar
• 1/2 sticks Unsalted Butter, Melted And Cooled
• 1 teaspoon Vanilla
• 1 Tablespoon Milk
• 1 dash Salt

1. For the cakes:
2. Preheat the oven to 350 F.
3. Add the egg and sugar to a mixing bowl and cream together using a stand or hand mixer. Beat in the butter and then beat in the vanilla and then beat in the pumpkin puree.
4. In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Beat the dry ingredients into the wet.
5. Using a spoon or scoop, drop balls of dough onto a baking sheet lined with parchment paper. You can make the cakes any size you like but I used a 1 ounce size scoop. Leave a couple of inches between each cake since they will spread. Bake for 10-12 minutes. Remove pan from oven and set on a rack. Allow the cakes to cool completely.
6. For the filling:
7. In a medium sized bowl beat together the Marshmallow Fluff, powdered sugar, butter, vanilla, milk and salt until smooth.
8. For the assembly:
9. When the cakes are cooled, place about a teaspoon of filling onto the bottom of half of the cakes and top each with another cake, making a sandwich.
10. I used a 1 ounce scoop for the cakes and got 24 cake halves which resulted in a dozen whoopie pies.

egg, sugar, butter, vanilla, allpurpose, baking powder, baking soda, salt, cinnamon, filling, marshmallow, powdered sugar, butter, vanilla, milk, salt

Taken from tastykitchen.com/recipes/desserts/pumpkin-whoopie-pies-6/ (may not work)