Pumpkin Spice Whoopies with Creamy Marshmallow Spice Filling

Pumpkin Spice Whoopies
1 c canned pumpkin
1/3 c butter, soft
1 pkg spice cake mix
2 eggs
½ c milk
1 recipe Marshmallow-Spice Filling

Preheat oven to 375. Line a cookie sheet with parchment paper or foil (grease foil). 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.

Using a 1 T cookie scoop or by the heaping tablespoon, drop mounds of batter 3″ apart on cookie sheet. Bake for 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 with new paper as needed. If desired, place cookies in an airtight container with waxed paper between layers to prevent sticking. You can make cookies ahead of time and store them at room temperature for 24 hours. Prepare Marshmallow-Spice Filling, can make ahead of time and store in a bowl in the refrigerator. Spread about 2-3 T filling on the flat side of one cookie; top with second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Serves 15-18.

Creamy Marshmallow Spice Filling
½ c butter, soft
1 (8 oz) cream cheese
2 c powdered sugar
½ of a 7 oz jar of marshmallow cream
1 t vanilla
½ t cinnamon
½ t nutmeg

Beat butter and cream cheese together until smooth. Add powdered sugar, marshmallow cream, vanilla and spices. Beat well until combined.

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