Preheat oven to 350 degrees F. Line cookie sheet with parchment
paper; set aside. In a large bowl, combine flour, spice blend, baking
powder, baking soda and salt; mix well. In mixer, beat butter and
brown sugar medium-high speed until creamy. Add pumpkin; beat
until combined. Add eggs and vanilla; beat until light and fluffy.
(Mixture will be thin, like a muffin batter.) Gradually add flour
mixture; beat until well blended.
2. Using a large cookie scoop, scoop batter onto prepared Cookie
Sheet 2 in. apart; slightly flatten cookies with back of scoop. Press
half of the walnuts into half of the cookies. Bake 16-19 minutes or
until cookies spring back when lightly pressed. Slide parchment and
cookies onto cooling rack; cool completely. Repeat with remaining
batter and walnuts.
Using clean beaters, beat together butter, cream cheese, powdered
sugar and marshmallow cream on medium-high speed in until well
blended. To assemble cookies, turn the cookies without nuts
bottom side up. Using a clean, large cookie scoop, scoop filling
onto each cookie bottom. Top with remaining cookies with walnuts,
pressing down slightly so that the filling spreads to the edge. Wrap
each cookie individually with plastic wrap and refrigerate at least 30
minutes before serving.
Originally Submitted
2/25/2015
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