Whoopie pies are delicious. I think we can all agree on that cold hard fact. I was honestly a bit skeptical about pumpkin whoopie pies, just because I’m so loyal to traditional chocolate. But I was pleasantly surprised when I made this recipe for Hocus Pocus night. The whoopie pies were so easy and so good! I didn’t make the frosting from the recipe since I had some vanilla buttercream frosting leftover from cupcakes last month, but I’ll post the recipe. I got this recipe from one of those little books they sell in the supermarket checkout line. Jackie totally called me out on it and I was forced to fess up to my addiction – I have about 20 of the supermarket checkout cookbooks. Apparently, I get really bored while waiting in line. But I have found some good recipes in those books, especially this one.
1 pouch Betty Crocker sugar cookie mix
1 tablespoon flour
1/2 cup canned pumpkin
1/2 cup butter, softened
2 tsp cinnamon
Stir together the cookie mix and the flour (do not follow the directions on the cookie mix package – just use what’s in there), then add the pumpkin, butter, cinnamon, and egg and stir well.
Drop onto a baking sheet, and press lightly with floured fingers to flatten on the top.
Bake at 375 for 8-10 minutes. Let cool on the baking sheet for a couple minutes before removing to a cooling rack.
Even though I didn’t use it, here’s the recipe for frosting.
2/3 cup marshmallow creme (Fluff? I would think so…)
1/3 cup butter, softened
2/3 cup powdered sugar
In a medium bowl, beat the filling ingredients with a mixer until light and fluffy.
Dust the whoopie pies with powdered sugar before serving. For pictures of the finished product, see the Hocus Pocus night post.
The vanilla buttercream frosting worked really well in the whoopie pies, and I’d definitely use it again… though I’m intrigued by the marshmallow creme frosting! These were really moist and pumpkiny – I’ll make them again for sure!