Saturday, October 16, 2010

Fall Baking- Pumpkin Woopie Pies

I love the FALL TIME even though here in Arizona it is still like 98 degrees outside. Ugh!

But whatever... I can imagine a nice crisp fall time.

I have done a little fall baking and everything turned out so yummy so I thought I would share the recipes.

I got them all from here... As you all know I love Bakerella and making cake pops so I was naturally drawn to this little book at the grocery store. If you have never bought these little recipe books- you should. They have some great stuff in there.

Pumpkin Woopie Pies
(these were super yummy and easy to  make)

1 pouch of Betty Crocker sugar cookie mix
1 tablespoon of flour
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup of butter softened
2 tsps. ground cinnamon
1 egg

Mix the above ingredients in the mixer on slow/med speed and then scoop in rounded tablespoons onto a non greased cookie sheet
If you do not have a cookie scoop (looks like a little ice cream scoop) I would suggest getting one. It is an awesome tool and makes your cookies round and all the same size.
You will have to put a little flour on your fingers and push down on the cookie dough balls so they flatten a little.

Bake 8-10 minutes in a preheated 375 oven.
Let the cookies completely cool down

2/3 cup of marshmellow creme
1/3 cup of butter or margerine softened
2/3 cup powdered sugar
beat these ingredients in a bowl with an electric mixer until fluffy.

Once the cookies are cooled down- scoop a little of the filling on one cookie (the bottom) and sandwich them together (bottoms together). Store them in the fridge until serving. When serving, place them on a plate or cake plate and allow them to thaw a little and sprinkle powdered sugar on them.


1 comment:

  1. What did you think of the sugar cookie mix. I have never tried it before.