- 16
- 30 mins
- 38 mins
Ingredients
- Cookies:
- 1 pouch (1 lb. 15 oz) Betty Crocker sugar cookie mix
- 1 tablespoon Gold Metal all-purpose flour
- ½ cup canned pumpkin
- 1/3 cup butter or margarine,softened
- 2 tsp. ground cinnamon
- 1 egg
- Filling:
- 2/3 cup marshmallow crème (from 7 oz. jar)
- 1/3 cup butter or margarine, softened
- 2/3 cup powdered sugar
Preparation
Step 1
1. Heat oven to 375 degrees. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
2. Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In medium bowl, beat filling ingredients with electric mixeruntil light and fluffy. For each whoopie pie¸spread about 2 tsp 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.
1 cookie: 210 calories, 10 grams of fat, 5 grams saturated fat.