Pumpkin Whoopie Pies

Cookies

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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Pumpkin Cheesecake Bars

PREP TIME 45 Min

TOTAL TIME 3 Hr

SERVINGS 24                                                   

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2

cup crushed gingersnap cookies

1/2

cup finely chopped pecans

1/2

cup cold butter or margarine

Filling

2

packages (8 oz each) cream cheese, softened

1

cup sugar

1

cup canned pumpkin (not pumpkin pie mix)

2

tablespoons Gold Medal® all-purpose flour

1

tablespoon pumpkin pie spice

2

tablespoons whipping cream

2

eggs

Toppings

1/3

cup chocolate topping

1/3

cup caramel topping

         

• 1 Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
• 2 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
• 3 Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
• 4 Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Sweet Potato Pie

Total Time:

2 hr 15 min

Prep

20 min

Cook

1 hr 55 min

Yield:

6 to 8 servings

Level:

Easy

Ingredients

• 2 cups peeled, cooked sweet potatoes
• 1 1/4 cups sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup milk
• 9-inch unbaked pie crust
• 3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue. For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.