Peter Peter Pumpkin Whoopies Recipe

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Peter Peter Pumpkin Whoopies Recipe
Peter Peter Pumpkin Whoopies Recipe photo by Taste of Home
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Peter Peter Pumpkin Whoopies Recipe

Read Reviews
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When fall rolls around and it is time for a bake sale, this is the recipe I turn to. The whoopie pies go over wonderfully at them It's a great fall bake sale favorite. The cream cheese filling is perked up with cinnamon and nutmeg. it is perfect with the cake like outside.—Dawn Conte, Sicklerville, New Jersey
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 10 min./batch
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 10 min./batch

Ingredients

  • 1 package spice cake mix (regular size)
  • 1-1/4 cups canned pumpkin
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1/3 cup butter, softened
  • FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup marshmallow creme
  • 1/3 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions

Preheat oven to 375°. In a large bowl, combine first five ingredients; beat until well blended. Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets. Bake 7-10 minutes or until set and edges are lightly browned. Remove to wire racks to cool completely.
For filling, in a small bowl, beat the cream cheese, marshmallow creme and butter. Beat in the remaining ingredients. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 10 whoopie pies.
Originally published as Peter Peter Pumpkin Whoopies in Taste of Home Winning Recipes 3 2012, p239

Nutritional Facts

1 whoopie pie: 504 calories, 26g fat (14g saturated fat), 107mg cholesterol, 557mg sodium, 64g carbohydrate (44g sugars, 2g fiber), 7g protein.

  • 1 package spice cake mix (regular size)
  • 1-1/4 cups canned pumpkin
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1/3 cup butter, softened
  • FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup marshmallow creme
  • 1/3 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  1. Preheat oven to 375°. In a large bowl, combine first five ingredients; beat until well blended. Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets. Bake 7-10 minutes or until set and edges are lightly browned. Remove to wire racks to cool completely.
  2. For filling, in a small bowl, beat the cream cheese, marshmallow creme and butter. Beat in the remaining ingredients. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 10 whoopie pies.
Originally published as Peter Peter Pumpkin Whoopies in Taste of Home Winning Recipes 3 2012, p239

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Reviews forPeter Peter Pumpkin Whoopies

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MY REVIEW
allisondeyoung User ID: 8942723 254702
Reviewed Sep. 27, 2016

"I made these with a gluten free spice cake mix (Full Circle was the brand; it comes in a bag). They were for a tailgate party. Everyone LOVED them, including my husband who generally doesn't like sweets. Also, nobody guessed they were gluten-free. They were easy and I will definitely make them again!"

MY REVIEW
wittigt User ID: 7199469 197735
Reviewed Oct. 7, 2014

"question, Your recipe calls for a standard box of spice cake mix you say. Well as the box cake mix has recently changed to a smaller weight of mix that will throw off all of your added ingredients and they will not turn out as they should... My question is: is this with the older boxes of mix that weighed 18.5 ounces or the new smaller ones. it is next to impossible to find the old 18.5"

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