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Pumpkin Whoopie Pies

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  • Prep 60 min
  • Total 1 hr 15 min
  • Servings 1 1/2
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Looking for a classic dessert made using Betty Crocker® sugar cookie mix? Then check out these pumpkin whoopie pies – sweet creamy marshmallow filling sandwiched between two cookies!
Created May 22, 2018
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Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1 tablespoon all-purpose flour
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup butter or margarine, softened
  • 2 teaspoons ground cinnamon
  • 1 egg

  • 2/3 cup marshmallow creme (from 198 g container)
  • 1/3 cup butter or margarine, softened
  • 2/3 cup icing sugar

Steps

  • 1
    Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
  • 2
    Onto ungreased baking sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
  • 3
    Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from baking sheets to cooling racks. Cool completely, about 15 minutes.
  • 4
    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. Sprinkle with additional icing sugar just before serving.

Expert Tips

  • Tip 1
    Use the leftover marshmallow creme to make easy s’mores—just spread on a graham cracker, top with a piece of chocolate candy bar (softened slightly in the microwave) and a second graham cracker.

Nutrition Information

210 Calories, 10g Total Fat, 1g Protein, 29g Total Carbs, 19g Sugars

Nutrition Facts

Serving Size: 1 1/2 dozen sandwich cookies
Calories
210
Total Fat
10g
Saturated Fat
0g
Trans Fat
1.5g
Cholesterol
30mg
Sodium
135mg
Total Carbs
29g
Dietary Fiber
0g
Sugars
19g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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