Supplies
Whoopie Pies
- 1 teaspoon all-purpose flour
- Pinch of ground ginger
- Pinch of ground cinnamon
- Pinch of baking powder
- Pinch of baking soda
- Pinch of salt
- ¼ teaspoon can pumpkin purée
- ¼ teaspoon light-brown sugar
- ¼ teaspoon vegetable oil
- ¼ quails egg, beaten
- ¼ teaspoon dark molasses
Maple-Spice Filling
- 1 teaspoon cream cheese, at room temperature
- ½ teaspoon unsalted butter, softened
- ¼ teaspoon dark maple syrup
- Pinch ground cinnamon
- Pinch salt
- ½ teaspoon icing sugar, sifted
Steps
Whoopie Pies
- In a medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
- With a whisk, beat together pumpkin puree, brown sugar, oil, eggs, and molasses until mixed and fluffy.
- Gradually add flour mixture and stir to incorporate.
- (Cover and refrigerate batter until chilled, about 30 minutes.)
- Preheat the oven to 180°C/350°F fan.
- Transfer batter to a pastry bag fitted with a plain tip. Pipe circles onto parchment-lined baking sheets, spacing whoopies apart.
- Bake for 3 minutes. Leave to cool completely on tray.
- Make the filling of your choice
- Turn half the whoopies over so they're bottom-side up. Using a pastry bag or butter knife, add a dollop of Maple-Spice Filling onto each whoopie bottom. Top with remaining whoopies.
- To decorate: Melt the marshmallow and then make it into a web with your fingers. Place it on top of the whoopie pie. OR Place the icing in a piping bag and drizzle a ghost shape onto the whoopie pie, use the black food colouring with a toothpick to make eyes. OR Place the melted orange candy melts in a piping bag and draw pumpkin lines on the whoopie pie. Place a mint leaf on top for the stem.
Maple-Spice Filling
- 1 teaspoon cream cheese, at room temperature
- ½ teaspoon unsalted butter, softened
- ¼ teaspoon dark maple syrup
- Pinch ground cinnamon
- Pinch salt
- ½ teaspoon icing sugar, sifted