I am a big fan of BHG. Aren't you? Well I stumbled across this page of Better Homes and Gardens "41 Yummy Pumpkin Recipes" and I wanted to try them all. I didn't, but I did try this one! They were delicious, but I could only eat 1/2 of a cookie at once. They are very rich!
Pumpkin Spice Whoopies
1 cup canned pumpkin
1/3 cup butter, softened
1 box spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling
1.Preheat oven to 375 degree F. Line a cookie sheet with parchment paper
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.
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.
Marshmallow-Spice Filling
Ingredients:
1/2 cup softened butter
1 8 ounce package softened cream cheese
2 cups sifted powdered sugar
1/2 7 ounce jar marshmallow cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions: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.
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.
Enjoy!
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