Tuesday, October 23, 2012

Pumpkin Whoopie Pies

Yesterday I shared a recipe for soft pumpkin cookies. All by themselves, these tender cookies are amazing. But when paired with a fluffy, buttery filling, they are simply phenomenal!

And the filling recipe couldn't be easier.

Here's what you need:

1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 teas vanilla
1 jar (7 oz) marshmallow fluff or creme

In the mixing bowl of a stand mixer, beat the butter and powdered sugar together until smooth. Add the vanilla. Then gently fold in the marshmallow creme until completely incorporated.

Find two soft pumpkin cookies of the same size and shape. Spread a tablespoon of filling on one cookie, then top with the other. Repeat for the rest of the cookies.

Store in an airtight container for a few days, if they last that long.

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