Ingredients for Pumpkin Spice Whoopie Pies
- 1 (15 ounce) can pumpkin puree
- 2 cups (4 sticks) unsalted butter, softened
- Spice Cake Mix
- 2 large eggs
- 1/2 cup milk
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 cup marshmallow creme
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
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How to Make Pumpkin Spice Whoopie Pies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- **Cookies:** In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 (15 ounce) can pumpkin puree using an electric mixer until smooth and creamy.
- Add 1 (15.25 ounce) box of spice cake mix, 2 large eggs, and 1/2 cup milk. Beat on low speed until just combined, then increase to medium speed and beat for 1 minute.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving 3 inches between each mound.
- Bake for 12-15 minutes, or until edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let cookies cool completely on baking sheets before transferring to a wire rack.
- **Filling:** In a medium bowl, beat together 1/2 cup (1 stick) softened unsalted butter and 4 ounces of softened cream cheese until smooth and creamy.
- Gradually add 3 cups powdered sugar, beating until combined. Stir in 1/2 cup marshmallow creme, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Beat until light and fluffy. Refrigerate for at least 30 minutes to allow the filling to firm up slightly.
- Once the cookies are completely cool, spoon a generous amount of filling onto the flat side of one cookie. Top with another cookie to create a sandwich.
- For best results, store whoopie pies in an airtight container in the refrigerator. Freezing is also recommended for optimal texture and flavor!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
161g
Fat
75g
Carbs
18g
