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Prep 60min
Total1hr15min
Servings18
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Ingredients
Cookies
1
pouch (17.5 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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Steps
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.
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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.
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