Pumpkin Whoopie Pies

By cwyorkiex3

Looking for a classic dessert made using Betty Crocker® sugar cookie mix? Then check out these pumpkin whoopie pies – sweet creamy marshmallow filling sandwiched between two cookies!
Use the leftover marshmallow creme to make easy s’mores—just spread on a graham cracker, top with a piece of chocolate candy bar (softened slightly in the microwave) and a second graham cracker.

Ingredients

• Cookies:
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 tablespoon Gold Medal® all-purpose flour
• 1/2 cup canned pumpkin (not pumpkin pie mix)
• 1/3 cup butter or margarine, softened
• 2 teaspoons ground cinnamon
• 1 egg
• Filling:
• 2/3 cup marshmallow creme (from 7-oz jar)
• 1/3 cup butter or margarine, softened
• 2/3 cup powdered sugar

Details

Servings 18
Preparation time 60mins
Cooking time 75mins

Preparation

Step 1

Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.

Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.

Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.