Sunday, October 24, 2010

Pumpkin Spice Whoopie Pies...

I have no idea how I have never had these before!!!  A friend brought them to a halloween party last night and I had to have the recipe!!!  These are definately delish!!

1 cup canned pumpkin
1/3 cup butter, softened
1 package, 2 layer sized, spice cake mix
2 eggs
1/2 cup milk 
1 recipe marshmallow-spice filling (see recipe below)

Marshmallow-Spice Filling: 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, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined. 

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). 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 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. 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. Makes 15 whoopies.

**I have made these now twice without waiting the 24 hours...I just make them then eat them :) they turned out exactly the same!

1 comment:

Sadie said...

Thanks for the recipe!! I made them and liked them so much, I put the recipe on my blog.