Pumpkin Whoopie Pies with Dulche de Leche Filling recipes

Ingredients

• 1 3⁄4 cups (238 grams) all-purpose flour
• 3⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
• 3⁄4 cup (150 grams) sugar
• 1⁄2 teaspoon fine sea salt
• 1 large egg, at room temperature
• 11⁄2 teaspoons pure vanilla extract
• 1⁄2 cup (113 grams) pumpkin puree (not pumpkin pie filling)
• 1⁄2 cup (120 ml) buttermilk, preferably at room temperature
• 3⁄4 cup (about 75 grams) fresh cranberries, coarsely chopped (if frozen, don’t thaw)
• 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
• 1 cup (96 grams) marshmallow crème (or Marshmallow Fluff)
• 1⁄4 cup (30 grams) confectioners’ sugar
• Pinch of fine sea salt
• 1⁄4 cup (75 grams) dulce de leche, homemade or store-bought

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