Spice Cake Whoopie Pies Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In mixing bowl, mix pumpkin with butter then add the cake mix, eggs, and milk.
• 3. Line a cookie sheet with parchment paper (or a silpat) and drop batter by heaping tablespoons onto the cookie sheet - 3 inches apart. Bake for 15 minutes or until slightly golden around the edges.
• 4. Remove from parchment and cool on wire rack. Once cooled, sandwich them together with the filling. Keep refrigerated. For easy serving - place each whoopie on a flattened out cupcake liner. Enjoy!

Steps:

• Cookies: Beat pumpkin and butter with an electric mixer until smooth.
• Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
• Cover cookie sheets with parchment or oiled foil.
• Drop large mounds of dough 3 inches apart on cookie sheet.
• Bake for 15 minutes at 375 degrees F.
• Filling: Beat together butter and cream cheese until smooth.
• Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
• Beat until well combined.
• Refrigerate at least 30 minutes or until cookies are ready to be filled.
• When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Steps:

• 1. Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper.
• 2. In a large bowl, beat cookie ingredients on medium until smooth.
• 3. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet.
• 4. Using damp hand, gently smooth out dough.
• 5. Bake 12 to 15 minutes or until set. Cool 5 minutes.
• 6. Remove from sheet to cooling racks. Cool completely; about 15 minutes.
• 7. Make filling. Sift sugar into bowl and set aside.
• 8. In a second bowl, beat butter until completely smooth (no lumps remaining).
• 9. Then add cream cheese and vanilla. Beat again.
• 10. Slowly add powdered sugar until well combined and smooth.
• 11. Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
• 12. For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
• 13. Top with a second cookie, bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
• 14. Put pies in fridge for about 30 minutes to firm up before serving.