Pumpkin Whoopie Pies

Have I mentioned how much I love pumpkin-flavored treats?

Pumpkin Whoopie Pies

Cookie Ingredients:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

Cookie Directions:
1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).
2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.
3. By the heaping tablespoon, drop mounds of batter on cookie sheet; keep remaining batter chilled. Bake for fifteen minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, using new parchment paper for each batch.

Icing Ingredients:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
Half a 7-oz. jar marshmallow cream
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Icing Directions:
1. Beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.
2. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Makes about 16 whoopie pies.

I also made a double batch of pumpkin chocolate chip squares to bring to some Halloween parties this weekend. And I still have a can of pumpkin left! These cookies are calling my name, but maybe I'll just whip up a batch of pumpkin pancakes. Oh, the possibilities!