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Pumpkin Whoopie Pies

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!

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( 45 Ratings)

45 Ratings

5 Stars 38%

4 Stars 33%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 26 )

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Prep Time 60 min
Total Time 1 hr 15 min
Servings 18

Ingredients

Cookies

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

Filling

2/3: cup marshmallow creme (from 7-oz jar)

1/3: cup butter or margarine, softened

2/3: cup powdered sugar

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Directions

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.

EXPERT TIPS

Expert Tips

Use the leftover marshmallow creme to make easy s’mores—just spread on a graham cracker, top with a piece of chocolate candy bar (softened slightly in the microwave) and a second graham cracker.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 210
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 5g, 5% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 30mg; 30%;
Sodium: 135mg; 135%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 0g 0% Sugars 19g 19% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 26 Reviews View All

Posted 12/17/2012 11:31:55 AM REPORT ABUSE coolmom627 said:

Rating:

I'm so glad I found this recipe! I picked up a BC Pumpkin Cookie mix (must be new), so I can't wait to try this. I will take the advice of others and add more spices (ginger and cloves) and also change the filling to cream cheese. I'm also going to make the cookies as small as possible, so they will fit into the mini muffin paper cups. I plan on adding them to my Christmas cookie gift boxes, so I hope they are a hit! :)

This reply was: Helpful Inspiring

Posted 11/23/2012 11:05:37 PM REPORT ABUSE CoraGregory said:

Rating:

I took the suggestion of others to add 1/2 teaspoon of ginger. These are creamy and good! I am making these for my family thanksgiving dinner. I picked up the cranberry dish that hadn't turned into a gelatin yet, I accidentally spilled cranberries on some of the cookies. It made them even tastier! Very yummy!! I didn't make the cream, I just wanted a pumpkin cookie!

This reply was: Helpful Inspiring

Posted 11/20/2012 1:51:20 PM REPORT ABUSE crazyfortreats said:

Rating:

Love these so good and easy to make. I am not going to use the marshmallow filling next time to soft. It soaked into cookie so it wasnt good the next day. The cookies were the winner good plain or with filling.

This reply was: Helpful Inspiring