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Pumpkin Spice Whoopies

Cake mix and canned pumpkin make these little cakes, which have a light marshmallow filling.

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  • Makes: 15 servings
  • Yields: 15 whoopies
  • Prep: 35 mins
  • Bake: 15 mins 375°F per batch

Pumpkin Spice Whoopies

Directions

  1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). 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.
  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 new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. 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. Makes 15 whoopies.

Marshmallow-Spice Filling

Directions

  1. Up to 2 hours before serving, beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon and nutmeg. Beat until well combined.

Nutrition Facts (Pumpkin Spice Whoopies)

  • Per serving:
  • 379 kcal cal.,
  • 19 g fat
  • (11 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 75 mg chol.,
  • 387 mg sodium,
  • 49 g carb.,
  • 1 g fiber,
  • 33 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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