Pumpkin Spice Whoopie Pies
- 1
cup canned pumpkin
- 1/3
cup butter, softened
- 1
package 2-layer-size spice cake mix
- 2
eggs
- 1/2
cup milk
- 1
recipe Marshmallow-Spice Filling
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.
- 1/2
cup softened butter
- 1
8 ounce package softened cream cheese
- 2
cups sifted powdered sugar
- 1/2
7 ounce jar marshmallow cream
- 1
teaspoon vanilla
- 1/2
teaspoon ground cinnamon
- 1/2
teaspoon ground nutmeg