Sunday, November 22, 2009

Pumpkin Spice Whoopies

Let me tell you a secret. I am not a pumpkin person. Not at all. BUT-these? Wow. I mean, they will knock your socks off. This is where the word DELICIOUS came from. Just the right amount of sweet without being overbearingly so. Yum, yum, yum. These never last long in my house!
  • 1 c canned pumpkin
  • 1/3 c butter, softened
  • 1 pkg 2-layer-size spice cake mix(your basic cake mix)
  • 2 eggs
  • 1/2 c milk
  • 1 recipe Marshmallow-Spice Filling (see recipe below)
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

  1. 1. Preheat oven to 375 degree F.
  2. 2. Line a cookie sheet with parchment paper or foil (grease foil, if using).
  3. 3. In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
  4. 4. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled.
  5. 5. 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 new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking.
  6. 6. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours.
*I didn't make any variations to this recipe, it is exactly as I found it on the Better Homes and Gardens website. Geesh, I'm drooling...

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