Best Spice Cake Whoopie Pies Recipes

Pumpkin Spice Whoopie Pies image

Provided by Sue Duh

Categories Cakes

Time 30m

Number Of Ingredients 11

WHOOPIE PIES
1 box spice cake mix
2 large eggs
1 can(s) pumpkin
1/3 c butter, softened
1/2 c milk
FILLING
1 stick butter or margarine, room temperature
1/4 c vegetable shortening
3/4 c powdered sugar
1/2 c marshmallow fluff or marshmallow creme

Steps:

1. Preheat oven to 350 degrees.
2. In mixing bowl, mix pumpkin with butter then add the cake mix, eggs, and milk.
3. Line a cookie sheet with parchment paper (or a silpat) and drop batter by heaping tablespoons onto the cookie sheet - 3 inches apart. Bake for 15 minutes or until slightly golden around the edges.
4. Remove from parchment and cool on wire rack. Once cooled, sandwich them together with the filling. Keep refrigerated. For easy serving - place each whoopie on a flattened out cupcake liner. Enjoy!

Pumpkin Spice Whoopie Pies image

Provided by stacylu

Categories Dessert

Time 45m

Yield 12-18 sandwiched cookies

Number Of Ingredients 12

1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
1/2 cup butter
1 (8 ounce) package softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream (half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth.
Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
Beat until well combined.
Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Nutrition Facts : Calories 477.3, Fat 27.8, SaturatedFat 15.1, Cholesterol 93.9, Sodium 444.9, Carbohydrate 54.2, Fiber 0.7, Sugar 40.3, Protein 4.3

Pumpkin Whoopie Pies image

Provided by margaret fisher

Categories Pies

Time 30m

Number Of Ingredients 11

PIES
1 box Perfectly Moist spice cake mix
1 c canned pumpkin (not pumpkin pie filling)
1/2 c butter, softened
1/4 c milk
1 egg
FILLING
3 c confectioners'/powdered sugar
1 stick butter, softened
1 pkg cream cheese, softened; 8 oz.
1 tsp vanilla

Steps:

1. Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper.
2. In a large bowl, beat cookie ingredients on medium until smooth.
3. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet.
4. Using damp hand, gently smooth out dough.
5. Bake 12 to 15 minutes or until set. Cool 5 minutes.
6. Remove from sheet to cooling racks. Cool completely; about 15 minutes.
7. Make filling. Sift sugar into bowl and set aside.
8. In a second bowl, beat butter until completely smooth (no lumps remaining).
9. Then add cream cheese and vanilla. Beat again.
10. Slowly add powdered sugar until well combined and smooth.
11. Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
12. For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
13. Top with a second cookie, bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
14. Put pies in fridge for about 30 minutes to firm up before serving.