Pumpkin Spice Whoopies are a breeze to make and an absolute delight to eat. Combining canned pumpkin and a spice cake mix keeps things simple while ensuring the flavors are rich and festive. With a quick 15-minute bake time, you'll have perfectly baked cookies ready to be filled with a delicious marshmallow-spice filling. The result? A batch of irresistibly soft, sweet, and perfectly spiced treats that are sure to impress. It is ideal for any gathering or simply as a special treat to enjoy with a warm drink this holiday season. 🎃🍪

Pumpkin Spice Whoopies

Ingredients

1 cup canned pumpkin

½ cup butter softened

1 package 2-layer-size spice cake mix

2 eggs

½ cup milk

1 recipe Marshmallow-Spice Filling

 Directions

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

By a heaping tablespoon, drop mounds of batter 3 inches apart on a cookie sheet; keep the remaining batter chilled. Bake for 15 minutes or until set and lightly browned around the edges. Carefully remove from parchment or foil, and cool on a wire rack. Place cookies in a covered storage container with waxed paper between layers to prevent sticking if desired. Store cookies at room temperature for 24 hours. Prepare marshmallow spice. Fill whoopie pies up to 2 hours before serving. Spread the filling on the flat side of one cookie and top with a second cookie. Repeat. Serve immediately or cover and chill for up to 2 hours. Makes about 15 whoopies.

Marshmallow-Spice Filling

Ingredients

½ cup softened butter

1 8-ounce package of softened cream cheese

2 cups sifted powdered sugar

½ 7-ounce jar of marshmallow cream

1 teaspoon vanilla

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

 Directions

Up to 2 hours before serving, beat butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

NOTE: Canned frosting can be used by adding ½ cup confectioners sugar and cinnamon/nutmeg to taste.