It's four days into September and I don't even recognize myself. I've taken a slippery slope and strapped myself in for a ride. That slope's name is pumpkin spice.
I'm not really sure how it happened. I'm normally anti-pumpkin until at least October. I like to give apple a chance to make its way into my baked goods so that I can ease into cinnamon and say goodbye to summer before ginger and clove bust in, commandeer all the flavor profiles in the name of chilly weather.
Don't get me wrong, I love me some pumpkin. I will never pass on a whipped cream-studded pumpkin pie slice or a crumbly-topped pumpkin muffin. It's because I like pumpkin so much that I liked to keep it special. I like the buildup of fall in the weeks when the weather can't seem to commit to a chill and orange and yellow leaves are merely a freckle amidst the green. I once read a study that people enjoy the anticipation and preparation for a vacation more than the trip itself. This is almost true for fall and me. I love waiting for that moment when fall will suddenly arrive overnight, greeting me in the morning with visible breath, a chill on my cheeks and the bright pop of red against a perfectly cloudless blue sky.
I guess you could call me impatient this year. I walked into the baking aisle and robotically gravitated toward the cans of pumpkin with arms outstretched, not realizing what month it was or what silly self-imposed rules I was breaking. Something inside me couldn't wait for the autumnal air before I turned on my oven and sent the scent of cinnamon and pumpkin wafting through my apartment.
oh look! I made you a video... because I'm obsessed with the Hyperlapse app.
I hope you'll forgive me, reader, and more importantly, I hope Lisa of Healthy Nibbles and Bits forgives me because she is the recipient of these Pumpkin Marshmallow Whoopie Pies and they are not exactly healthy! I was lucky to be paired up with Lisa for this month's Leftovers Club so these are on their way to her. If you haven't checked out her blog, I'd highly recommend it! Her Shrimp and Pickled Vegetable Soba Bowl is stunning and needs make its rounds on my dinner table soon. Not to mention, her egg tarts look divine! (we all know how I feel about egg tarts!)
Be sure to check out all the tasty treats for Leftovers Club this month and feel free to check out more information about how to participate if you love to make treats and get them in the mail!
Pumpkin Whoopie Pies with Bourbon Marshmallow Filling
(adapted from Baked)
For the whoopie pies:
- 1/2 cup vegetable oil
- 1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons Vietnamese cinnamon OR 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1 teaspoon cloves
For the marshmallow filling:
- 2 packets (2 1/4 tablespoons) Knox unflavored gelatin
- 1/2 cup cold water
- 1 cup light corn syrup
- 1 1/2 cups sugar
- 1 teaspoon bourbon
- 1 teaspoon vanilla
- Pre-heat oven to 350F.
- In a medium bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
- In a large bowl, whisk together the brown sugar and vegetable oil. Add the pumpkin and stir until well combined. Add in the sifted flour mixture and stir until just combined. It should be a thick batter.
- Using a small cookie scoop, scoop rounded balls of batter onto a parchment-lined cookie sheet, leaving at least 1.5" between each ball.
- Bake 12-14 minutes or until a toothpick comes out clean.
- Remove the whoopie pie shells from the tray with a metal spatula and allow to cool on a cooling rack while you prepare the marshmallow filling.
- To make the marshmallow filling, add 1/4 cup cold water to the bowl of a stand mixer fitted with the whisk attachment and sprinkle the gelatin on top. Allow to bloom for five minutes.
- In a medium saucepan, combine the corn syrup, remaining 1/4 cup water and sugar. Stir to make sure all the sugar is moistened, then attach a candy thermometer to the side of the pan and cook over medium-low heat until the temperature reaches 240F (soft-ball stage).
- Remove the pan from the heat immediately. Turn on the stand mixer and slowly drizzle the hot sugar mixture into the bloomed gelatin. Whisk on low for 2 minutes.
- Increase the speed to medium and whisk for 3-4 minutes then turn the speed up to high and whisk until the mixture has become white, glossy and tripled in volume.
- Turn off the mixer and add both the bourbon and vanilla. Turn on the mixer and whisk for an additional 15-20 seconds or until the flavoring is incorporated.
- Allow the marshmallow mixture to sit for 5-7 minutes and start to firm up before adding it to a piping bag (If the mixture is too runny, the marshmallow will seep out of the whoopie pies and onto your counter and everything else in your kitchen, making a big ol mess! To tell if it's firm enough, spoon a bit onto a whoopie pie shell. Top with another shell. If the marshmallow runs over the side, it's too runny. If it stays in place, it's good to go!). Once the marshmallow is slightly more stable, add 1/3 of the marshmallow to a piping bag and pipe a quarter-size amount of marshmallow onto a whoopie pie shell. Sandwich with another pie shell. Allow to fully set (at least 4 hours) before eating.