Monday, October 26, 2009

Oliver and I love trying new treats.

Especially when they are pumpkin treats. This is my favorite baking season. It is just so delicious. As soon as Oliver got home from school today, we whipped up a batch of these pumpkin yummies.

Pumpkin Spice Whoopies
for the cookies:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

for the marshmallow spice filling:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
half of a 7-oz. jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).

2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.

3. By the heaping tablespoon, drop mounds of batter 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, using new parchment paper for each batch.

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.

4. To make marshmallow spice filling, beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

5. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Serve immediately or cover and chill up to 2 hours.

Makes 15 whoopies.

I neglected to buy marshmallow cream. So I made the filling without it, and you know what? It was still really really good. I also put chocolate chips in half of them because really, who doesn't love chocolate chips? I would definitely make these again. But be prepared to share. They are rich.



  1. I love Pumpkin Whoopie Pies. Best.Thing.Ever.

  2. this weekend my apartment collectively made 4 loaves of pumpkin bread (your recipe, duh), plus 3 dozen pumpkin chocolate cookies. part of this was for church events, but mostly it was for the 4 of us residents here of 5C.

    OH MAN.

    i thought i'd be pumpkined out after such a feast, but no don't worry - still had pumpkin bread slices for breakfast + dinner.


  3. they look yummie- will have to try them.
    Lov you

  4. I'm still craving the pumpkin bread. We made your recipe and ate it for 3 days. Now I want it again. These look awesome, but I prefer calling cake bread and eating it guilt free.

  5. Oooh, these look SO yummy. Thanks for posting.

  6. Next Week!!! Prepare to make them again.

  7. mmmm looks so yummy...I also love baking..and love pumpkin too....

  8. Sounds good! I was thinking marshmellow cream? Do pol really use that- so glad you already tried it without! I will too.

  9. Oooh! You just saved the day. I was trying to think of a good treat for the book club gals and I think I'll try this. Thanks!


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