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Pumpkin Whoopie Pies

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

  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. Sprinkle with additional powdered sugar just before serving.
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