Pumpkin Spice Whoopies

I made these for dessert tonight and they are delicious!!! And using the tablespoon to drop them onto the pan really works. Use the wax paper though because they come out prettier. I also did use about 2 1/2 tbls of filling for each whoopie...might I say again delicious!!! And super easy!!!


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.

from bhg.com

Pumpkin Pancakes and Spiced Syrup

I also made these this morning...we had a big can of pumpkin...I still have enough left to make pumpkin bread and/or pumpkin fudge!!!

Pumpkin Pancakes

Ingredients

2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil


Directions

1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).

3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.


Spiced Syrup

Ingredients

1 cup maple-flavored syrup
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice or nutmeg


Directions

1. In a small saucepan combine syrup, margarine or butter, cinnamon, and allspice or nutmeg. Bring to boiling over medium-high heat; boil for 2 minutes.

2. Remove from heat; beat with a wire whisk until well combined. Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1 cup.

both from bhg.com