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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



  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



  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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