Pumpkin Spice Whoopie Pies

One of my favorite fall treats is the two ingredient cake.

Have you heard about it?

It's sometimes called the "Weight Watchers Cake." You simply mix one box of cake mix with one 15oz can of pumpkin puree. That's it. No other ingredients. You'll be tempted add some liquids because the mixture is quite thick, but resist the urge. It bakes into a dense cake.

I like to bake it in muffin tins, and recently decided - since it's so thick - to see what would happen if I used my cookie scoop to portion the batter out onto a cookie sheet. It bakes up into sweet pumpkin spice cake-like cookies.

Then I had a jar of marshmallow fluff in the cupboard and somehow a knife found its way to the jar and it schmeared some marshmallow fluff onto a cookie.

Heaven.

Yes, the cookie is a bit thick to be considered a whoopie pie, but it works for me!

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Pumpkin Spice Whoopie Pies 

Cake

1 box of spice cake mix

15oz can of pumpkin puree

Filling Ingredients

1 cup shortening

1 jar (7.4 oz) marshmallow fluff

1 1/2 cups powdered sugar

1 tsp vanilla extract

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.

In a large bowl, mix the cake mix and pumpkin until thoroughly combined. Do not add any extra ingredients - batter will be very thick.

Use a cookie scoop and drop batter onto cookie sheet.

Bake 15 minutes or until done (a toothpick inserted into the center will come out clean).

Remove and cool.

In the bowl of a mixer, combine all filling ingredients and mix until the filling is light and fluffy.

Once the cookies are cool, sandwich a heaping spoonful of filling in between two cakes.


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Makes 15 whoopie pies  |   10 Weight Watchers PointsPlus