pumpkin whoopie pies

pumpkin whoopie pies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    1

  • cup canned pumpkin

  • cup butter, softened

  • 1

    1

  • package 2-layer-size spice cake mix

  • 2

    2

  • eggs

  • ½

    ½

  • cup milk

  • 1

    1

  • recipe Marshmallow-Spice Filling

  • ½

    ½

  • cup softened butter

  • 1

    1

  • 8 ounce package softened cream cheese

  • 2

    2

  • cups sifted powdered sugar

  • ½

    ½

  • 7 ounce jar marshmallow cream

  • 1

    1

  • teaspoon vanilla

  • ½

    ½

  • teaspoon ground cinnamon

  • ½

    ½

  • teaspoon ground nutmeg

Directions

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute. 2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies. Up to 2 hours before serving, beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon and nutmeg. Beat until well combined.


Nutrition

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