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, and it’s perfect with the cakelike cookie.
—DAWN CONTE SICKLERVILLE, NJ
PREP: 35 MIN. + COOLING • BAKE: 10 MIN./BATCH • MAKES: 10 WHOOPIE PIES
1 package spice cake mix (regular size)
1 1/4 cups canned pumpkin
2 eggs
1/2 cup 2% milk
1/3 cup butter, softened
FILLING
2 packages (3 ounces each) cream cheese, softened
1/2 cup marshmallow creme
1/3 cup butter, softened
1 1/2 cups confectioners’ sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1. Preheat oven to 375°. In a large bowl, combine first five ingredients; beat until well blended. Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets. Bake 7-10 minutes or until set and edges are lightly browned. Remove to wire racks to cool completely.
2. For filling, in a small bowl, beat the cream cheese, marshmallow creme and butter. Beat in remaining ingredients. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
TOP TIP
Marshmallow Ease
To easily remove marshmallow creme from a jar, place the jar in a pan of very hot water. Repeat this once or twice, and then spoon out the creme with a wooden spoon.
—MARY FRENCH PORT ORANGE, FL