Sweet Cinnamon Pumpkin Whoopie Pie

Since "Whoopie Pies" seem to be gaining popularity on every recipe blog I read, I thought it was about time I gave it a try.  I have several boxes of spice cake mix, so I found an easy cake mix whoopie pie recipe here.

 So...here it is:

Pumpkin Cookie Cakes

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/3 cup butter, softened
• 1 package (18.25-oune) spice cake mix
• 2 eggs
• 1/2 cup milk  

Making the Pumpkin Cookie Cakes

1. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or a nonstick baking mat and set aside.
2. In a large mixing bowl beat the butter and pumpkin with an electric mixer on medium speed until smooth. Add all the remaining ingredients and beat on low speed until combined and then on medium speed for another minute.
3. Using a small ice-cream scoop (about 1 2/3-inches in diameter) or 2 tablespoons, drop tablespoonful mounds of the dough onto the prepared cookie sheets, spacing them about 3 inches apart.
4. Bake 1 sheet at a time (make sure to use cooled sheet for the next batch) until the mounds are puffed and a toothpick inserted in the center of 1 mound comes out clean, about 15 minutes.
5. Transfer the cookie sheet to a rack and let cool for 5 minutes. Using a spatula, lift the cookie cakes from the sheet onto a rack and let cool completely.

The directions say to use an ice cream scoop, but I just use a cookie dough scoop and filled it really full.  My oven bakes hot, so I only baked it for 12 minutes.  Baking time depends on your own oven though.

For the frosting, I decided to try a different spin on their recipe.

Here is the recipe that goes with it:

Marshmallow Spice Cream Filling

• 1/2 cup butter, softened
• 8 ounces cream cheese softened
• 2 cups confectioners' sugar
• 1/2 of a 7-ounce jar of marshmallow cream
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Since the "pies" already have a lot of spice, I thought I'd try a maple cream cheese filling.

This is what I did:

1/2 cup of butter

8 oz. cream cheese

2 cups powdered sugar

1/2 of a 7 oz. jar of marshmallow cream

1 tsp. maple extract

I LOVED the maple with the spice.  

YUM!

But...next time I won't add the marshmallow.

It gave it a fun, fluffy texture, but made it way too sweet for me.

I like traditional cream cheese frosting better.

They do make a super fun and easy holiday treat though!

I always get the urge to use pumpkin in the fall!

And here's what my kids thought of it:

Success!

Do you have a favorite holiday recipe?

I'd love to hear it...

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