I have been wanting to try my hand at Whoopie Pies for quite some time. When I found this easy recipe for pumpkin ones, I was instantly committed. They were a cinch to make, and oh so dreamy. I really loved the filling, and having it sandwiched between the light pumpkin cookies was a dream come true. I will definitely be making these again.
Recipe found on: Food, Friends, & Fun
Pumpkin Spice Whoopie Pies
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix (I used Duncan Hines)
1/2 cup milk
1 recipe marshmallow-spice filling (see recipe below)
Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon and 1/4 tsp nutmeg. Beat until well combined.
1. Preheat oven to 375 degree F. Grease cookie sheets. 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.
2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 13 - 15 minutes or until set and lightly browned around edges. Carefully remove from pan; cool on wire rack. Repeat with remaining batter. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours.
Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours.