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Recipe Summary

prep:
35 mins
bake:
15 mins
total:
50 mins
Servings:
15
Yield:
15 whoopies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degree 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.

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  • By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Nutrition Facts

379 calories; fat 19g; cholesterol 75mg; saturated fat 11g; carbohydrates 49g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 33g; protein 3g; vitamin a 0RE; vitamin a 4178.8IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0mg; folate 28.2mcg; vitamin b12 0.2mcg; sodium 387mg; potassium 97mg; calcium 101mg; iron 1.1mg.
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