Recipes and Cooking Pumpkin Spice Whoopies Be the first to rate & review! Cake mix and canned pumpkin make these little cakes, which have a light marshmallow filling. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kim Cornelison Prep Time: 35 mins Bake Time: 15 mins Total Time: 50 mins Servings: 15 Yield: 15 whoopies Jump to Nutrition Facts Ingredients 1 cup canned pumpkin ⅓ cup butter, softened 1 package 2-layer-size spice cake mix 2 eggs ½ cup milk Marshmallow-Spice Filling (see recipe) Directions 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. 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 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, half of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Beat until well combined. Rate it Print Nutrition Facts (per serving) 379 Calories 19g Fat 49g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 379 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 75mg 25% Sodium 387mg 17% Total Carbohydrate 49g 18% Total Sugars 33g Protein 3g Vitamin C 0.6mg 3% Calcium 101mg 8% Iron 1.1mg 6% Potassium 97mg 2% Folate, total 28.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.