Saturday, November 12, 2011
Friday, November 11, 2011
Pumpkin Whoopie Pies
- 1
- pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1
- tablespoon Gold Medal® all-purpose flour
- 1/2
- cup canned pumpkin (not pumpkin pie mix)
- 1/3
- cup butter or margarine, softened
- 2
- teaspoons ground cinnamon
- 1
- egg
Filling
- 2/3
- cup marshmallow creme (from 7-oz jar)
- 1/3
- cup butter or margarine, softened
- 2/3
- cup powdered sugar
- 1 Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
- 2 Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
- 3 Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- 4 In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.
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