Pumpkin Spiced Whoopie Pie Monsters

These Whoopie Pie Monsters will definitely spice up your Halloween celebration!

With Halloween fast approaching, we have a spooky recipe from McKenzie’s Foods that we thought might help you get the party started!

RatingDifficultyIntermediate
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Prep Time25 minsCook Time15 minsTotal Time40 mins
For the whoopie pie:
 1 1⁄2 cups plain flour
 1 cup McKenzie’s Almond Flour
 2 tsp McKenzie’s Baking Powder
 1 tsp McKenzie’s Bi-Carb Soda
 115g butter, softened at room temperature
 1 cup caster sugar
 2 tbs treacle or golden syrup
 2 whole eggs, lightly whisked
For the pumpkin spice mix:
 2 tsp McKenzie’s Ground Cinnamon
 1/4 tsp McKenzie’s Ground Ginger
 1/4 tsp ground nutmeg
 1/4 tsp ground allspice
 1x piping bag
For the filling:
 125g butter, softened at room temperature
 1 1⁄2 cups icing sugar, sifted
 2 tbs cocoa powder, sifted
 1⁄2 cup chocolate spread (e.g. Nutella)
To decorate:
 20 large white marshmallows, cut in half
 40 choc chips
 A bag of mini white marshmallows for the teeth
For the whoopie pie:
1

Preheat oven to 160°C (fan forced) and line 2 baking trays with baking paper.

2

In a large bowl, sift together plain flour, baking powder and bi-carb soda. Then whisk in the almond flour until well combined.

3

In a small bowl, combine pumpkin spice ingredients. Add the spices to the flour mixture and whisk together.

4

In the bowl of an electric mixer, add the butter, sugar, treacle or golden syrup and beat until light and fluffy. Add eggs and beat together on medium speed for 2 minutes.

5

Add the flour mixture and beat on low until combined.

6

Place batter into a piping bag and snip 1cm off the end. Squeeze approximately 1 tablespoon of batter onto the tray, leaving 5cm between each whoopie to allow for spreading.

7

Bake one tray at a time for 13-15 minutes until golden in colour and just firm to the
touch. Allow cooling on the tray for 5-10 minutes then transfer to a wire rack to cool
completely.

For the filling:
8

In an electric mixer bowl, beat the butter until light and fluffy for approximately 5 minutes. Gradually beat in the icing sugar, half a cup at a time, until well combined. Beat in cocoa powder and chocolate spread until smooth and creamy.

To assemble:
9

Spoon the chocolate filling onto half of the whoopie pies and sandwich the remaining
halves together. Add a row of mini marshmallows for the teeth. Use the larger marshmallows that have been cut into half for the eyes. Place a small blob of filling
behind the eyes to secure them to the top of the whoopie pie. Add a choc chip for the
pupil of the eyes.

Ingredients

For the whoopie pie:
 1 1⁄2 cups plain flour
 1 cup McKenzie’s Almond Flour
 2 tsp McKenzie’s Baking Powder
 1 tsp McKenzie’s Bi-Carb Soda
 115g butter, softened at room temperature
 1 cup caster sugar
 2 tbs treacle or golden syrup
 2 whole eggs, lightly whisked
For the pumpkin spice mix:
 2 tsp McKenzie’s Ground Cinnamon
 1/4 tsp McKenzie’s Ground Ginger
 1/4 tsp ground nutmeg
 1/4 tsp ground allspice
 1x piping bag
For the filling:
 125g butter, softened at room temperature
 1 1⁄2 cups icing sugar, sifted
 2 tbs cocoa powder, sifted
 1⁄2 cup chocolate spread (e.g. Nutella)
To decorate:
 20 large white marshmallows, cut in half
 40 choc chips
 A bag of mini white marshmallows for the teeth

Directions

For the whoopie pie:
1

Preheat oven to 160°C (fan forced) and line 2 baking trays with baking paper.

2

In a large bowl, sift together plain flour, baking powder and bi-carb soda. Then whisk in the almond flour until well combined.

3

In a small bowl, combine pumpkin spice ingredients. Add the spices to the flour mixture and whisk together.

4

In the bowl of an electric mixer, add the butter, sugar, treacle or golden syrup and beat until light and fluffy. Add eggs and beat together on medium speed for 2 minutes.

5

Add the flour mixture and beat on low until combined.

6

Place batter into a piping bag and snip 1cm off the end. Squeeze approximately 1 tablespoon of batter onto the tray, leaving 5cm between each whoopie to allow for spreading.

7

Bake one tray at a time for 13-15 minutes until golden in colour and just firm to the
touch. Allow cooling on the tray for 5-10 minutes then transfer to a wire rack to cool
completely.

For the filling:
8

In an electric mixer bowl, beat the butter until light and fluffy for approximately 5 minutes. Gradually beat in the icing sugar, half a cup at a time, until well combined. Beat in cocoa powder and chocolate spread until smooth and creamy.

To assemble:
9

Spoon the chocolate filling onto half of the whoopie pies and sandwich the remaining
halves together. Add a row of mini marshmallows for the teeth. Use the larger marshmallows that have been cut into half for the eyes. Place a small blob of filling
behind the eyes to secure them to the top of the whoopie pie. Add a choc chip for the
pupil of the eyes.

Pumpkin Spiced Whoopie Pie Monsters
IngredientsDirections

Looking for more Halloween recipes? Check this out: The Best Halloween Dessert Recipes

Pumpkin Spiced Whoopie Pie Monsters



source https://www.bestdesserts.co/whoopie-pie-monsters/

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