Pumpkin Whoopie Pies

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1

tablespoon Gold Medal® all-purpose flour

1/2

cup canned pumpkin (not pumpkin pie mix)

1/3

cup butter or margarine, softened

2

teaspoons ground cinnamon

1

egg

2/3

cup marshmallow creme (from 7-oz jar)

1/3

cup butter or margarine, softened

2/3

cup powdered sugar

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