Pumpkin Whoopie Pies
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(15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Spice
teaspoons Pumpkin Pie Spice
container (16 oz) Betty Crocker™ Rich & Creamy Frosting Cream Cheese
Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray with cooking spray.
In a large bowl, add the cake mix, butter, pumpkin, pumpkin pie spice, eggs, and milk. Mix slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter will be on the wet side.
Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.
Bake for 10-11 minutes. Let them cool completely.
Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate until ready to eat.
More About This Recipe
- Now this is the kind of whoopie you should be making! These Pumpkin Whoopie Pies are moist pillowy cakes packed with spices and filled with cream cheese frosting.To be honest I've never been a huge fan of whoopie pies, but these won me over with their soft texture and comforting fall taste . And you know they're good when your husband keeps sneaking into the fridge to snag one.These could not be easier. Just start with a doctored spice cake mix with some canned pumpkin mixed in. I added some pumpkin pie spice to boot because I personally like when the pumpkin flavor punches you in the face and doesn’t just tickle your back.Usually I wouldn't encourage you to be meticulous in making sure these are all the same size but, since we're sandwiching these babies together in the end, it's important to make sure they all have a match.Using a cookie scoop is an easy way to make sure they're all uniform in size. Once they've cooled, lather them with a generous dollop of cream cheese frosting. Then top with a second cookie.Still craving something sweet? Check out all of our easy and delicious dessert recipes.