(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! :)
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