Pumpkin Whoopie Pies with Marshmallow Filling

Ingredients

Cookies

•  1 pouch (17.5 oz) sugar cookie mix (I prefer Betty Crocker®)
•  1 tablespoon all-purpose flour
•  1/2 cup canned pure pumpkin (not pumpkin pie mix)
•  1/3 cup butter, softened
•  2 teaspoons ground cinnamon
•  1 large egg

Filling

•  2/3 cup marshmallow creme (from 7-oz jar)
•  1/3 cup butter, softened
•  2/3 cup powdered sugar

Instructions

1. Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
2. Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In a medium bowl, beat filling ingredients with an electric mixer until light and fluffy.
5. Assemble: For each whoopie pie, spread about 2 teaspoons of the filling on the bottom of 1 cooled cookie. Top with a second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Optional: Sprinkle with additional powdered sugar just before serving.

Notes

• STORING: Once the whoopie pies are assembled, store them in the refrigerator in an airtight container. They should stay fresh for a few days. Serve chilled or at room temperature.
• I like to use a cookie or ice cream scoop to create uniform-sized cookies, which look nice for cookie sandwiches.