Pumpkin Whoopie Pies

By dizzybetts

Ingredients

• Cake Part:
• 1/2 can of pumpkin
• 1/3 C softened unsalted butter
• 2 eggs
• 1 package spice cake mix
• 1/2 C milk
• Parchment paper for lining the baking sheet
• Middle Filling:
• 1/2 C softened unsalted butter (you could get away with using less if you must)
• 8oz package cream cheese, softened
• 2 cups sifted powdered sugar
• 1/2 of a 7oz jar marsmallow creme (you can use fluff if you don't have creme. Just 'melt' it in the microwave for a few seconds first to thicken it)
• 1/4 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg

Details

Adapted from bakebakebake.livejournal.com

Preparation

Step 1

Cookies:
In a large bowl, beat pumpkin and butter until smooth. Add spice cake mix, eggs, milk, and beat at a low speed until combined for 1 minute. Use a spoon or mini ice cream scoop to ladle batter, about 3 inches apart on a lined cookie sheet. Bake at 375 until lightly browned around the edges (about 15 minutes). Cool the cakes on the parchment paper so they do not become sticky.

Filling:
Mix dry ingredients in small bowl. In mixing bowl, beat butter until smooth, add cream cheese and marshmallow creme and continue beating. Add dry ingredients, a little at a time, mixing until smooth. The longer you mix it the more fluffy you will get. I suggest 5 minutes minimum. Spread filling on the flat half of one cake, and top with another cake to make a sandwich.