Pumpkin Whoopie Pies

Name: Pumpkin Whoopie Pies
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Cuisine: Global
Ingredients: 79 milliliters butter or margarine, softened; 118 milliliters canned pumpkin (not pumpkin pie mix); 1 egg; 1 Tbsp Gold Medal® all-purpose flour; 2 teaspoons ground cinnamon; 158 milliliters marshmallow creme (from 7-oz jar); 158 milliliters powdered sugar; 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

Pumpkin Whoopie Pies requires around 1 hour and 15 minutes from start to finish. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 70 calories, 0g of protein, and 4g of fat each. A mixture of sugar cookie mix, pumpkin, egg, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat oven to 375°F. In large bowl, stir together cookie mix and flour.

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Cookie Mix

All Purpose Flour

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Bowl

Oven

Add remaining cookie ingredients; stir until stiff dough forms.

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Dough

Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.

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Dough

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Baking Sheet

Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

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Equipment you will use

Baking Sheet

Oven

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.

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