Pumpkin Whoopie Pies
  • 1½ cup pumpkin puree
  • 1½ cup All purpose flour
  • ½ cup I Can't Believe its not Butter Sticks
  • ½ cup White Sugar
  • ½ cup Brown Sugar
  • ½ heaped teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
Creme Filling
  • ½ cup I Can't Believe its not Butter Sticks
  • ½ cup Marshmellow Fluff
  • 2 cup Confectioner's Sugar
  • 2 teaspoon vanilla extract
  • 1 egg
  1. Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper or a Slipmat.
  2. For the cookies, mix the dry ingredients together; spices, baking soda, baking powder, salt and flour. Set aside. In a mixing bowl, whip together the pumpkin, I Can't Believe Its Not Butter Stick and sugars. Once well mixed, add the egg and vanilla. Add the dry mixture to the wet slowly.
  3. Using a small cookie scoop, place dough on cookie sheet; spaced about 1 inch apart. Bake for 10-12 minutes. They will puff up and shouldn't expand horizontally very much.
  4. Let cookies cool on a wire rack until completely cool before filling.
Creme Filling
  1. In a stand mixer, whip together the "I Can't Believe its Not Butter Stick", the marshmallow fluff, the vanilla and the confectioners sugar.
  2. I used a Wilton 1M tip, and filled a piping back with creme filling. I piped a glop in the middle of a cookie and then sandwiched another one on top.
  3. Store covered in the refrigerator for up to on week.
Recipe by Forty Cakes at http://fortycakes.com/whoopie-pies-pumpkin/