Pumpkin Whoopie Pies

Prep 60 min
Total 1 hr 15 min
Servings 1 1/2

Pinterest

1

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!

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.

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.