When fall rolls around and it’s time for a bake sale, this is the recipe I turn to. The whoopie pies go over wonderfully. The cream cheese filling is perked up with cinnamon and nutmeg. It’s perfect with the cakelike outside.
—DAWN CONTE SICKLERVILLE, NJ
PREP: 35 MIN. + COOLING • BAKE: 10 MIN./BATCH • MAKES: 10 WHOOPIE PIES
1package spice cake mix (regular size)
1 1/4 cups canned pumpkin
2eggs
1/2cup 2% milk
1/3cup butter, softened
FILLING
2packages (3 ounces each) cream cheese, softened
1/2cup marshmallow creme
1/3cup butter, softened
1 1/2 cups confectioners’ sugar
3/4teaspoon vanilla extract
1/2teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1. In a large bowl, combine the first five ingredients; beat until well blended. Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets.
2. Bake at 375° for 7-10 minutes or until set and edges are lightly browned. Remove to wire racks to cool completely.
3. For filling, in a small bowl, beat the cream cheese, marshmallow creme and butter. Beat in the remaining ingredients. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.