Pumpkin Whoopie Pies


Fall is in full bloom!  To celebrate this colorful and tasty season, I wanted to make my kids a special treat with pumpkin.  It’s one of my favorite fall flavors, and I love its aroma in my home this time of year.   I found dozens of delicious pumpkin recipes at BettyCrocker.com, and decided to make the whoopie pies below for my boys.   If you’re in the pumpkin mood too, but are looking for something different, be sure to check out the other pumpkin recipes at BettyCrocker.com here>

Pumpkin Whoopie Pies

image from : BettyCrocker.com

PREP TIME 1 Hr   – TOTAL TIME 1 Hr 15 Min  – SERVINGS 18


  • 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


  • 2/3 cup marshmallow creme, like Marshmallow Fluff
  • 1/3 cup butter or margarine, softened
  • 2/3 cup powdered sugar


  1. Heat oven to 375°F. 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.

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