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Ingredients

Cookies

Filling

Directions

  • Heat oven to 350°. Line 2 rimmed baking sheets with parchment paper.

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Cookies

  • Beat cake mix and pumpkin puree until well combined. Drop by 2 tablespoonfuls, 2 inches apart, onto prepared baking sheets to form 32 mounds. With moistened fingers, lightly flatten tops.

  • Bake 20 minutes, until a toothpick inserted in center comes out clean. Cool on sheets 15 minutes, then transfer to racks to cool completely.

Filling

  • In bowl of a stand mixer fitted with whisk attachment, beat butter and confectioners' sugar until fluffy. Add marshmallow crème; beat until well combined. Add vanilla and beat 20 seconds.

  • Sandwich cookies together, flat side to flat side, with 1 tbsp filling.

Tips

Tote Tip: Zip the cookies into a plastic bag and place the filling in a container. You can assemble pies on site.

Nutrition Facts

208 calories; 7 g total fat; 4 g saturated fat; 225 mg sodium. 34 g carbohydrates; 1 g fiber; 22 g sugar; 2 g protein;

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