Pumpkin Spice Whoopie Pies

(Taken from www.bettycrocker.com)

Makes about 16 whoopie pies.

I love this fall twist on a traditional Massachusetts dessert. Although they will never beat Oreos in a sandwich cookie competition, I would award these treats second place. They are soft and fluffy, and melt in your mouth in one bite.

INGREDIENTS

Cookies:
1 box spice cake
1 cup canned pumpkin
1/2 cup butter, softened
1/4 cup milk
1 egg

Filling:
1/4 cup butter, softened
4 oz. cream cheese, softened
1 1/2 cups powdered sugar
1/2 teaspoon maple extract

DIRECTIONS

Heat oven to 375 degrees. Spray cookie sheets with cooking spray. In large bowl, beat cookie ingredients with electric mixer on medium speed until smooth. Using a cookie scoop, drop batter 2 inches apart onto cookie sheets. With damp hands, gently smooth out dough.

Bake 12 to 15 minutes or until set. Cool 5 minutes, and then remove the cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In medium bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Gradually add powdered sugar, and beat until blended. Stir in maple extract.

For each pie, spread about 1 generous tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Gently press the cookies together. Enjoy! :)

No-Bake Pumpkin Cheesecake

(Taken from www.kraftrecipes.com)

Don't have an oven or a microwave? No problem. You can make this delicious pumpkin cheesecake in four easy steps.

INGREDIENTS

8 oz. cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice (and extra for topping)
8 oz. tub of Cool Whip, thawed
1 Honey Maid Graham pie crust

DIRECTIONS

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with an electric mixer or rotary beater until well-blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Spread remaining whipped topping on top, and sprinkle with pumpkin pie spice if desired. Enjoy! :)   

Pumpkin Cream Cheese Cupcakes

(I bake these at work.)

Makes 24 regular-size cupcakes.

This is probably my favorite fall recipe. The moist, fluffy pumpkin-flavored cake with a splash of smooth cream cheese is the perfect blend. They are the perfect addition to any fall party!

INGREDIENTS

1 package spice cake mix
1 instant vanilla pudding mix (3.4 oz.)
1 cup canned pumpkin
8 oz. cream cheese, softened
1/4 cup sugar
1 egg

DIRECTIONS

Preheat oven to 350 degrees. Line 24 muffin cups. Prepare the cake batter as directed on the package (**ingredients used in cake batter are NOT listed above). Once mixed, add the dry pudding mix and pumpkin. Mix well and spoon into muffin cups.

Beat cream cheese with mixer until creamy. Blend in the sugar and egg, and spoon small dabs over the batter in the muffin cups. Bake 18 to 21 minutes or until toothpick comes out clean. Cool 5 minutes and remove to wire racks. Cool completely and enjoy! :)