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Pumpkin Whoopie Pies

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By Betty Crocker Kitchens
Updated Feb 1, 2011
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Looking for a classic dessert made using Betty Crocker® sugar cookie mix? Then check out these pumpkin whoopie pies – sweet creamy marshmallow filling sandwiched between two cookies!

Pumpkin Whoopie Pies

  • Prep Time 60 min
  • Total 1 hr 15 min
  • Servings 18
  • Ingredients 9
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Ingredients

Cookies

Filling

  • 2/3 cup marshmallow creme (from 7-oz jar)
  • 1/3 cup butter or margarine, softened
  • 2/3 cup powdered sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
  • Step 
    2
    Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
  • Step 
    3
    Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • Step 
    4
    In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons 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.

Nutrition

210 Calories
10g Total Fat
1g Protein
29g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
210
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
5g
25%
Trans Fat
1 1/2g
Cholesterol
30mg
10%
Sodium
135mg
6%
Potassium
35mg
1%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
19g
Protein
1g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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