Pumpkin Whoopie Pies

December 08, 2014

Ingredients

Cookies
  • 1 package vanilla cake mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 6 tablespoons butter, softened
  • 1 (15-ounce) can pumpkin purée
  • 2 large eggs
Filling
  • ¼ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ¼ cup pure maple syrup
  • Pinch salt

Instructions

  1. Heat oven to 350°. Combine cake mix with cinnamon, nutmeg, and cloves in large bowl.
  2. Using an electric mixer, beat in butter, pumpkin, and eggs until thoroughly combined and smooth.
  3. Use a cookie scoop to portion dough into tablespoon-sized dollops onto parchment-lined baking sheets. Make sure portions are uniform in size and shape. Bake until set, about 10 minutes. Let cool completely.
  4. To make the filling, combine butter, cream cheese, syrup, and salt in large bowl. Beat with an electric mixer until smooth and creamy.
  5. Spread a dollop of frosting on a cookie and top with another cookie. Repeat until all cookies are used. Refrigerate until ready to serve.

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Ingredients

Cookies
  • 1 package vanilla cake mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 6 tablespoons butter, softened
  • 1 (15-ounce) can pumpkin purée
  • 2 large eggs
Filling
  • ¼ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ¼ cup pure maple syrup
  • Pinch salt
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