Yield: 24 Mini Whoopie Pies
Pumpkin Whoopie Pie Recipe
This delicious pumpkin whoopie pie recipe is a great bite sized dessert to help with portion control. The homemade cream filling is made with powdered sugar which has less calories than regular white sugar, and the added pumpkin means you get a kick of fiber and nutrients with your sweet treat as well!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- Ingredients:
- Pumpkin Cookies:
- 1 box yellow cake mix
- 1 Tablespoon of pumpkin pie spice
- 15oz. Can of libby's pumpkin
- ½ cup oil
- Cream Filling:
- 2 ½ tsp vanilla
- 2 sticks softened butter
- 2 cups powdered sugar
- 1 ½ – 2 cups of marshmallow cream
Instructions
- Preheat the oven to 350 degrees.
- Line cookie sheet(s) with parchment paper
- In a medium bowl, combine cake mix, pumpkin pie spice, pumpkin and oil. Using a mixer, blend until smooth.
- Scoop out balls of dough using a tablespoon or small scoop. Place each ball of dough about 2 inches apart. Bake for 13-15 minutes until the tops of cookies spring back when touched.
- Let fully cool to room temperature.
- In a medium bowl add butter and mix with a mixer until it looks smooth and creamy.
- Slowly add powdered sugar, marshmallow cream and vanilla until well incorporated.
- Spoon cream filling into an icing bag and squeeze about a tablespoon of filling onto one pumpkin cookie and then sandwich together.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 276Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 22mgSodium 230mgCarbohydrates 38gFiber 1gSugar 26gProtein 1g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.