Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
Prep 10 m
Bake 20 m

Ingredients

Cookies

Filling

Directions

  1. 1 of 1 Heat oven to 350 degrees . Line 2 rimmed baking sheets with parchment paper.

Cookies

  1. 1 of 2 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.
  2. 2 of 2 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

  1. 1 of 2 In bowl of a stand mixer fitted with whisk attachment, beat butter and confectioners' sugar until fluffy. Add marshmallow creme; beat until well combined. Add vanilla and beat 20 seconds.
  2. 2 of 2 Sandwich cookies together, flat side to flat side, with 1 tbsp filling.
Nutrition Information for Pumpkin Whoopie Pies
Servings Per Recipe:
Per Serving: 34 g carb., 4 g sat. fat, 225 mg sodium, 2 g pro., 22 g sugar, 1 g fiber, 208 kcal cal., 7 g Fat, total