Pumpkin whoopee pies

Yield: 60 Servings

Measure 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 \N 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


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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