What’s your favorite food season? My favorite food season is definitely fall. There’s just something about all those warm, comforting foods that I will never grow tired of. Actually, I’m really just talking about two foods — pumpkin (and its winter squash siblings) and apples. Apple crisp. Pumpkin muffins. Butternut squash with brown sugar. Apple oatmeal. Homemade apple sauce. Pumpkin pie. Pumpkin-Apple pancakes (I just made this up, but look for it this fall!). And now, pumpkin whoopie pies! 🙂
I’ve been on somewhat of a whoopie pie craze ever since I got this whoopie pie pan a few weeks ago. They’re just so darn fun, and I think the possibilities are never-ending. I actually had planned to wait to try pumpkin whoopies ’til the fall, but a summer recipe contest forced me to accelerate my plans.
Starting with a package of sugar cookie mix (for the contest!), I add an egg, butter, pumpkin pie spice, and lots of pumpkin. 🙂
Onto the cookie sheet and into the oven! I actually didn’t use my whoopie pie pan for these, since this was for a contest entry. I assume most people do not have a whoopie pie pan. 🙂
Spread a little cream cheese fluff between two cookies and you’re all done! Warning: I think I have really good self control, but if you like pumpkin, these are extremely difficult to resist!
Spiced Pumpkin Whoopie Pies
1 package sugar cookie mix
5 tbsp. butter, softened
1 cup canned pumpkin
2 ½ tsp. pumpkin pie spice
8 ounces cream cheese, softened
1 cup marshmallow creme
Heat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly spray with cooking spray. Reserve 1/2 teaspoon of pumpkin pie spice for filling.
In large bowl, beat cookie mix, butter, egg, pumpkin, and remaining 2 teaspoons pumpkin pie spice with electric mixer on low speed until moistened. Beat on medium speed 1 to 2 additional minutes until soft dough forms.
Drop dough by 1/4-cupfuls onto cookie sheets, 2 to 3 inches apart. Use back of spoon to flatten dropped dough into 3-inch circle.
Bake cookies 10 to 12 minutes until firm to touch. Cool 1 minute, then transfer to cooling racks to cool completely (about 20 minutes).
In medium bowl, beat cream cheese, marshmallow creme, and reserved 1/2 teaspoon pumpkin pie spice with electric mixer on high until fluffy. To assemble whoopie pies, spread about 2 tablespoons of filling on bottom of one cookie. Top with second cookie, bottom side down.
Filling suggestions: If it weren’t for the fact that I had to limit the amount of ingredients in my contest entry, I’d have added either 3 tbsp. miniature chocolate chips or 1 tbsp. maple flavor to the filling for an extra kick. 🙂