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Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling
- 1 cup powdered sugar, sifted
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 7-ounce jar marshmallow creme
- 2 teaspoons maple extract
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 3/4 cup (packed) golden brown sugar
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 15-ounce can pure pumpkin
- 1/2 cup milk
- Nonstick vegetable oil spray
Directions:View on Bon Appetit
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