Pumpkin Spice Whoopie Cookies
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5
3 reviews
Excellent
Pumpkin Spice Whoopie Cookies
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Ingredients
For the Cookie
- 1 pumpkin not canned pumpkin pie mix - just straight up pumpkin, canned
- ⅓ Cup butter softened to room temp
- 1 spice cake mix The one I got was Duncan Hines, boxed
- 2 egg
- ⅓ cup milk whole
For the Icing Filling
- 2 Cups powdered sugar
- 1 tsp. ground cinnamon
- ½ teaspoon ground nutmeg
- 6 oz. cream cheese room temperature.
- 4 Tbs. butter 1 stick, room temperature, unsalted
Instructions
- Preheat the oven to 375. Line a cookie sheet (you are gonna want to have two of these) with parchment paper or silpat mat. In a large mixing bowl (I used my Kitchen Aid mixer, but you could also use a hand mixer) on medium speed beat pumpkin and butter till smooth. Add the cake mix, eggs and milk and beat on a low speed until combined and then turn up to a medium speed for 1 minute.
- Scoop by even heaping tablespoons onto the cookie sheet. I used a little kitchen scoop for this to make sure that I got equal amounts of batter for each cookie.
- Bake for 15 minutes, remove from the oven and allow to cool for a few minutes and then remove to a wire rack to finish cooling. While that is cooling, switch to your other cookie sheet to bake the next round.
- Once all cookies are baked, mix up the icing. Simply place all ingredients in a large mixing bowl and using a hand mixer or a stand mixer, mix on medium low until well blended and fluffy. Using a Tablespoon, spoon a heaping amount on the bottom of one cookie and then use the bottom of another cookie as a lid. Serve. Offer these with a napkin - they get a little messy sometimes.
Notes
- Pumpkin spice whoopie cookies
Nutrition Information
Show Details
Calories
200kcal
(10%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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