Pumpkin Cookie & Marshmallow Whoopie Pies
These Pumpkin Cookie & Marshmallow Whoopie Pies are a delicious and easy fall dessert. Made with a simple cake mix dough and toasted marshmallows, they will be at the top of your fall baking list!
box yellow cake mix
pumpkin pie spice
can pumpkin puree
Preheat oven to 350 degrees F.
In a medium-sized bowl, beat cake mix, pumpkin puree, pumpkin pie spice and vegetable oil until smooth.
Using a medium cookie scoop, drop mounds of dough onto parchment lined baking sheets.
Bake for about 12-15 minutes, or until tops spring back lightly when touched. Remove from the oven and press cookies lightly with the back of a metal spatula to flatten slightly.
Meanwhile, cut marshmallows in half and set aside. You'll only need half as many marshmallows as you have cookies.
Cool on baking sheets for 2-3 minutes. Transfer half of the cookies to a wire rack, and flip the other half over on the baking sheet so the bottoms are facing up.
Place a large marshmallow on each of the overturned cookies. Slide the sheet back into the oven for 2-3 minutes, just until marshmallows start to puff up and about double in size.
Remove from the oven and cool for 2-3 minutes. Place the cooled cookies from the wire rack on top of the marshmallow to form a sandwich, pressing lightly and twisting gently to adhere.
Cool sandwiches completely on the wire racks. Watch them for a minute or so to make sure the tops don't slip off.
Store in an air-tight container for up to 5 days.
Pumpkin Cookie & Marshmallow Whoopie Pies https://www.yellowblissroad.com/pumpkin-whoopie-pies/