Ingredients
- Cookies:
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 tablespoon 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
Preparation
Step 1
1 Heat oven to 375°. 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 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.
Expert Tips:
Use leftover marshmallow creme to make easy s’mores—just spread on graham cracker, top with piece of chocolate candy bar (softened slightly in the microwave) and second graham cracker.