Pumpkin Spice Whoopie Pies

I have been wanting to share the recipe I've been using to make Pumpkin Spice Whoopie Pies, and I thought the Recipe Party at Southern Hospitality would be the perfect chance!

For the cakes you will need:

• 1 C. canned pumpkin
• 1/3 C. butter, softened
• 1 package spice cake mix
• 2 eggs
• 1/2 C. milk

For the filling:

• 1/2 C. butter, softened
• 1 8 oz. package of cream cheese, softened
• 2 C. sifted powdered sugar
• 3.5 oz. marshmallow cream
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

1. Preheat oven to 375°F. Line a cookie sheet with parchment paper or foil (grease foil). In a large mixing bowl, beat pumpkin & butter with an electric mixer on medium speed until smooth. Add cake mix, eggs & milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes, or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with a new parchment or foil.




3. Beat together butter & cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon & nutmeg. Beat until well combined.

Then combine & enjoy!!

Keep the cookies at room temperate, in an airtight container, layers seperated by wax paper. This recipe makes roughly 15 whoopies.

These things are delicious! They never last very long around our house!