Recipe

Pumpkin Spice Whoopies Cookies Recipe

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Ingredients

Directions

Step #1 Preheat oven to 375°.
Step #2 Line a cookie sheet with parchment paper or foil wrap, grease foil wrap, is using.
Step #3 Beat pumpkin & butter on medium speed until smooth.
Step #4 Add cake mix, eggs & milk -- beat on lowish speed until mixd.
Step #5 Beat on medium speed.
Step #6 Drop by heaping tbsps 3" apart onto prepared cookie sheets.
Step #7 keep remaining batter chilled.
Step #8 Bake in preheated oven to 15 mins or edges are lightly browned.
Step #9 Carefully transfer to wire rack & cool -- repeat with remaining batter.
Step #10 Cool cookie sheet & line with new parchment or foil wrap.
Step #11 Place cookies in layers separated by waxed paper in an airtight container, cover.
Step #12 Store at about room temp for 24 hrs.
Step #13 Prepare MARSHMALLOW FILLING up to 2 hrs before serving.
Step #14 Spread about 2 1/2 tbls filling on flat side of cookie, top this with second cookie.
Step #15 Repeat with remaining cookies.
Step #16 Serve as soon as possible or cover & chill for up to 2 hrs.
Step #17 To prepare MARSHMALLOW FILLING.
Step #18 Beat together butter & cream chese until smooth.
Step #19 Add 2 c sifted powdered sugar, half of a 7 oz jar or marshmallow cream, 1 tsp vanilla & spices.
Step #20 To STORE.
Step #21 Place unfilled cookies in layers seperated by waxed paper in an airtight container.
Step #22 Cover up.
Step #23 Freeze for up to 1 month.
Step #24 Thaw, fill & assemble.
Enjoy the Pumpkin Spice Whoopies Cookies recipe

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