These Pumpkin Whoopie Pies are the perfect dessert for the holidays. I love them because the soft pumpkin cookies only require three ingredients and are SO simple to make. The frosting gets a little more complicated, but the cookies can be eaten alone if you don't want to build whoopie pies. Although, in my opinion, the filling is the best part. It's a maple marshmallow cream cheese frosting. Sugar, spice and everything nice!
Soft Pumpkin Cookies Ingredients:
1 box spice cake mix + 1 tbsp of pumpkin spice
½ cup vegetable oil
15 oz can of pumpkin puree
Maple Marshmallow Cream Cheese Frosting Ingredients:
4 1/2 cups powdered sugar
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1/4 tsp maple syrup extract
1 tsp vanilla extract
2 tsp water
2 - 2 1/2 cups marshmallow fluff
½ cup vegetable shortening
Pumpkin Cookie Instructions:
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
Combine cake mix, pumpkin spice, pumpkin puree and oil until smooth.
Scoop out dough balls, or pipe out the dough using a piping bag onto parchment paper. You want them to be about the size of walnuts. Bake for about 13 minutes and let cool.
Maple Marshmallow Cream Cheese Frosting Instructions:
In a large bowl, use an electric mixer to beat butter, shortening and cream cheese until smooth with no visible lumps.
Add powdered sugar, maple syrup, water and vanilla and beat until smooth. Be careful not to over-beat filling or it will thin out.
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