PUMPKIN WHOOPIES

Pumpkin Whoopies image

Provided by sarah_clk

Time 1h

Yield Makes Portions

Number Of Ingredients 11

120ml vegetable oil
1/2 tsp vanilla extract
1 large egg
200g pumpkin puree (I used Libby's canned)
250g plain flour - sifted
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1-2 tsp cinnamon
1 tsp ground ginger or mixed spice
16 - 18 marshallows - I used Haribo's

Steps:

Preheat oven to 180C and line a baking tray with parchment
Whisk together the oil, sugar and vanilla untill combined.
Add pumpkin puree and whisk until creamy then add the egg and combine.
Sift the flour, raising agents and spices in to the pumpkin mixture and fold until fully combined.
Spoon mixture in to a piping bag fitted with a round nozzle and pipe the mixture on to the prepared baking trays. Try to make 30 - 36 round mounds , you may need to use 2-3 trays or bake in batches as they should be 2-3cm appart as they may spread during baking. If you dont have a piping bag just spoon the mixture on to the trays.
Bake in the oven for 10 - 15 minutes or until the mounds spring back when lightly pressed.
Remove 1/2 the whoopies from the oven and place on a cooling rack. Turn over the other 1/2 of the whoopies over so that the flat bottom is facing up and place a whole marshmallow on the top . Return them to the oven for 1-2 minutes until the marshmallows are just starting to soften. (Don't let them get too soft or else they will make a big mess when you try to join them together!)
Remove the whoopies from the oven and sandwich one with marshmallow to one without.