Pumpkin Spice Whoopies!!

I got this recipe in my email the other day. Usually, I immediately open these emails and check out the fantastic recipes they include, and this was no exception. I had no idea what awaited. There were recipes upon recipes, 21 total, of some of the most fantastic-looking treats. Pumpkin fudge, Ginger Pumpkin Mousse, and Pumpkin Pound Cake, oh my! I've been battling some challenging morning sickness lately, and after eating one of these yesterday, which was proving to be my worst day yet, I had a solid hour of respite. For any of you that have dealt with morning sickness, you know that an hour during a bad day is equal to a little slice of heaven on earth...or a delicious Pumpkin Spice Whoopie! (picture courtesy of nubbycakes etsy page)

Ingredients

• 1 cup canned pumpkin
• 1/3 cup butter, softened
• 1 package 2-layer-size spice cake mix
• 2 eggs
• 1/2 cup milk
• 1 recipe Marshmallow-Spice Filling (see recipe below)

Directions

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

Keep refrigerated because it makes the Marshmallow-Spice Filling amazing!