Tempt my Tummy - Pumpkin Whoopie Pie

If I started today and made one pumpkin recipe from now until Thanksgiving, I still wouldn't have enough days to try every one that I would like. No other season brings such a craving for particular foods. Fall brings pumpkin and apple and all sorts of recipes.

My first pumpkin recipe this year was a HUGE success. I've already bought the ingredients to make them again. This recipe comes from the Betty Crocker mini cookbooks you see in line at the grocery store. I never buy them but this one was sent to me from Betty Crocker (I can't remember why) and I marked 16 recipes to try right away! What a great little magazine. It's the one with Bakerella's Cake Pops on the cover. I made those last year and they were a big hit!

My first time using a scoop for cookies.....why, oh why, did it take me so long? See how pretty and uniform they are (and appropriately sized, I make some huge cookies).

So on to the recipe - PUMPKIN WHOOPIE PIES.

SO very wonderful. Easy to make. Taste terrific.

Gave them all away because I would have eaten every last one of them!

Pumpkin Whoopie Pies

cookies:

1 pouch Betty Crocker sugar cookie mix

1 T all-purpose flour

1/2 cup canned pumpkin

1/3 cup softened butter

2 t cinnamon

1 egg

Filling:

2/3 cup marshmallow creme

1/3 cup softened butter

2/3 cup powdered sugar

1. Heat oven to 375. In a large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until a stiff dough forms.

2. Onto ungreased cookie sheets, drop dough by 36 rounded teaspoons 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.

3. Bake 8 to 0 minutes or until set. Cool 2 minutes, remove to cooling racks. Cool completely, about 15 minutes

4. In medium bowl, beat filling ingredients with electric mixer until light and fluffy(I don't own one so used my stand mixer, same with the dough). For each whoopie pie, spread 2 teaspoons of filling on the bottom side of one cookie. Top with second cookie and gently press together. Store tightly covered in refrigerator. Sprinkle with powdered sugar just before serving.

This didn't make quite enough filling for mine. Also, they are best when eaten at room temperature (not that I would turn away a cold one). If you store them in the refrigerator give them plenty of time to come to room temp before serving.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

Tuesday Tastes at Crazy Daisy

Hearth and Soul at Frugality and Crunchiness with Christy

Hon, What's for Dinner Wednesday

What's on The Menu Wednesday at Dining With Debbie

Recipe Swap at Prairie Story (Thursdays)

Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)