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

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