Pumpkin whoopee pies
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 1 | cup | Butter |
| 1¼ | cup | Brown sugar |
| 1 | cup | Sugar |
| 3 | tablespoons | Pumpkin pie spice |
| 2 | teaspoons | Vanilla |
| 4 | Eggs | |
| 3 | tablespoons | Molasses |
| 1¼ | cup | Pumpkin |
| ½ | cup | Buttermilk |
| 1 | cup | Butter |
| 10 | tablespoons | Marshmallow cream; heaping |
| 1 | cup | Powdered sugar |
| 1 | teaspoon | Vanilla |
Directions
FILLING
Preheat oven to 350ø Combine cookie ingredients and drop by spoonfuls on cookie sheets. Bake for 10 minutes and cool completely. Beat filling ingredients together and sandwich between 2 cooled cookies. Wrap with plastic wrap.
NOTES : I use crisco icing for filling.
Recipe by: Rosie's Bakery: Cookie Cookbook (adapted) Posted to Bakery-Shoppe Digest V1 #447 by "LauraG" <gaggini@...> on Dec 11, 1997