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Pumpkin Whoopie pies Recipe

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This recipe for Pumpkin Whoopie pies, by , is from Moore Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Maley

Category:
Category:

Ingredients:  
Ingredients:  
1 cup canned pumpkin
1/3 cup butter,softened
1 package 2 layer size spice cake mix
2 eggs 1/2 cup milk

Marshmallow spice filling
1/2 cup softened butter
1 -8 oz. package cream cheese ,softened
2 cups sifted powdered sugar
1/2 of a 7 oz. jar fluff
1 teaspoon vanilla
1/2 teaspoon each cinnamon and nutmeg

Directions:
Directions:
Preheat the oven to 375. Line a cookie sheet with parchment paper. In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk;beat on low speed until combined, and then on medium speed for 1 minute. By the heaping tablespoon or scoop drop mounds of batter 3 inches apart on prepared cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and slightly browned on sides. Carefully remove from paper to cool on wire rack. If desired,place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store at room temperature for 24 hours.Prepare marshmallow spice filling up to 2 hours beore serving. Spread about 2 1/2 tablespoons on the flat side of one cookie,top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours.
Marshmallow -Spice filling : Beat together softened butter and cream cheese. Add powdered sugar,Fluff,vanilla,cinnamon,and nutmeg.Beat until well combined.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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