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Categories:
all-purpose ground cinnamon baking powder ground nutmeg ground ginger baking soda salt ground cloves butter sugar molasses vanilla eggs pumpkin buttermilk shortening Marshmallow Creme powdered sugar milk vanilla
Viewed: 35 - Published at: 6 years agoIngredients
- 3 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 2 teaspoons baking powder
- 1 12 teaspoons ground nutmeg
- 1 12 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 teaspoon ground cloves
- 1 14 cups butter
- 1 12 cups sugar
- 3 tablespoons molasses
- 2 teaspoons vanilla extract
- 4 eggs
- 1 (15 ounce) can pumpkin
- 12 cup buttermilk
- 1 cup shortening
- 2 cups marshmallow creme
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Method
- preheat oven to 350 degrees.
- to make the cake, in a large bowl sift the flour, cinnamon, baking powder, nutmeg, ginger, baking soda, salt and cloves and set aside.
- in a separate bowl beat the butter, sugar, molassses, and 2 teaspoons vanilla.
- add the eggs slowly and then the pumpkin.
- alternately add the wet to the dry mixure and the buttermilk and egg in three additions.
- scrape thw bowl down.
- using a heaping tablespoon, scoop mixture unto parchment paper lined cookie sheet.
- spacing the scoops two inches apart.
- baking for 15 minutes and allow to cool.
- to make the filling, in a large bowl cream the shortening and marshmellow creme.
- add the powdered sugar, milk and 2 teaspoons vanilla.
- beating about three minutes.
- place filling on one pie and top with another.
