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Tuesday, October 25, 2011

Pumpkin Woopie Pies

Makes 6 Large, 10 Medium
 INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 tbsp flour
 1/2 cup canned pumpkin
1/3 cup butter
2 tsp ground cinnamon
1 egg
Filling
2/3 cup marshmallow creme
1/3 cup butter
2/3 cup powdered sugar

DIRECTIONS:
Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.

On an ungreased cookie sheets, drop dough by a spoon full 2 inches apart. Lightly press tops with spoon.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about a spoon full of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.

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