Easy Make-Ahead Pumpkin Whoopie Pies (makes 30 pies)
Ingredients
1 15.25 ounce spice cake mix
⅓ cup unsalted butter, softened
1 15-ounce can pumpkin puree
2 eggs
2 teaspoons pumpkin pie spice
For Frosting
1 8-ounce package cream cheese, softened
½ cup unsalted butter softened
3 ¾ cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or spray with cooking spray. In a large bowl, add the cake mix, butter, pumpkin, eggs and pumpkin pie spice. Mix slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter should be on the wet side. Drop tablespoons-sized dollops onto the cookie sheet, trying to make them uniform in size. Bake one pan at a time for 10-11 minutes and let cool completely. To make the frosting, combine the cream cheese and butter in a medium bowl and mix with an electric mixer until smooth.
Add the powdered sugar and mix at low speed until combined. Stiri in the vanilla and mix again for a few minutes until light and fluffy. You can add milk or cream to make it more spreadable. Frost a cookie with a dollop of cream cheese frosting and then top with another cookie. Store in an airtight container and refrigerate.
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