Betty Crocker is one of my favorite sites for simple but special recipes. This month they are featuring a dozen dessert recipes with pumpkin and they all look great! This one is my favorite, so I will share it here, but make sure to check out the Betty Crocker website for the rest here>!
Pumpkin Whoopie Pies
PREP TIME 1 Hr – TOTAL TIME 1 Hr 15 Min – SERVINGS 18
Ingredients
- 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
Instructions
- 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.
