Pumpkin Whoopie Pies
Equipment
- whoopie pie tin - not crucial. Whoopie pie tins give a more even shape
Ingredients
- 100 g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- pinch ground cloves
- 100 g soft light brown sugar
- 60 ml sunflower oil
- 100 g pumpkin puree canned
- marshmallow fluff for filling - or Philadelphia-style cream cheese mixed with sugar
Instructions
- Preheat the oven to 180c/gas mark 4. Sieve the flour, bicarbonate of soda, spices and sugar into a bowl.
- In a separate dish, stir the oil into the pumpkin puree. Fold into the dry ingredients until just combined.
- Spoon dollops into a greased tin or onto a baking sheet lined with parchment paper. If using a tin, lightly push the batter into a flat circle with your finger leaving the tops with a smooth surface.
- Bake for 8-9 minutes; the surface should spring back a bit when prodded.
- Sandwich together with marshmallow fluff or cream cheese frosting.
Notes
Inspired by Sophie Grey recipe - albeit with a lot of fiddling to make them not look like rock cakes.