My resume looks a little something like this…
-Kitchen singer/choreographer with a spatula microphone
-Professional Third Wheel
The first two didn’t shock you? What?!! 🙂 The third should be on everyone’s resume, because lets face it, life is much better when you’re pretending to rock out to a sold-out crowd. And the fourth is my most beloved title. But earning that honor is no easy feat. It takes hiding in bushes with a camera to capture the moment he asks her to marry him, lots of ring shopping before that, nights of endless scheming and planning on both sides, pretending to know nothing just minutes before he pops the question, and it takes a whole lot of rose petals. Oh the things I’ve done for my lovely friends…
One of my best friends Alexis said she didn’t like anything pumpkin, until she tried these. Now she’s a pumpkin lover, like all people should be.
Want to help pick my next cookbook title? Go vote! (click here)
This is the easiest and best pumpkin dessert around. Add some mini chocolate chips or walnuts to the cookie dough to really get the party going!
Pumpkin Whoopie Pies
- 1 Box Yellow Cake Mix I prefer Pillsbury mixes (white cake mix will work too)
- 15 oz. pumpkin puree
- 1 Tbsp. Pumpkin Pie spice
- 1/2 C. oil applesauce or melted butter
- 2 tsp. vanilla extract
Cream Cheese Filling:
- 8 oz. cream cheese
- 6 Tbsp. butter softened
- 2 C. powdered sugar more if needed
- 2 tsp. vanilla extract
1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Sift cake mix into a large bowl and add pumpkin puree, Pumpkin Pie spice, oil and vanilla. Stir until smooth.
3. Scoop out golf ball sized dough balls and place on cookie sheets.
4. Bake for 14-16 minutes or until the tops done. Juts lightly press the tops, they should feel like a dense cake and not "gooey" underneath.
5. Filling: beat all ingredients until smooth.
6. Frost the bottom of half of the cookies and place another cookie on top to create you cookie "sandwiches" or whoopie pies, whatever you like to call them!
I’m grateful for cookie scoops that make cookies so easy to get onto the pan and in a perfect round shape!
Who can resist pumpkin and sweet cream cheese goodness?
Guess what, this is probably my last pumpkin recipe until next Fall!
So you were thinking that I got these cookies to perfectly balance on top of one another? Well I guess I tricked you! I just stuck a dowel through them all (sort of making a whoopie pie shish kabob) and then asked my dear mother to hold the top of the stick while I snapped some photos.