Peter Peter Pumpkin Whoopies
When fall rolls around and it's time for a bake sale, this is the recipe I turn to. Cinnamon and nutmeg perk up the cream cheese filling, and the whoopie pies go over wonderfully. —Dawn Conte, Sicklerville, New Jersey
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:
- 6 ounces 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
Reviews
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!
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