Pumpkin GobsCookies
1 pouch (1 lb 1.5 oz) sugar cookie mix
1 tablespoon all-purpose flour
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup butter or margarine, softened
2 teaspoons ground cinnamon
1 egg
Filling
2/3 cup marshmallow creme (from 7-oz jar)
1/3 cup butter or margarine, softened
2/3 cup powdered sugar
1. Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
2. Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.
1 pouch (1 lb 1.5 oz) sugar cookie mix
1 tablespoon all-purpose flour
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup butter or margarine, softened
2 teaspoons ground cinnamon
1 egg
Filling
2/3 cup marshmallow creme (from 7-oz jar)
1/3 cup butter or margarine, softened
2/3 cup powdered sugar
1. Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
2. Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.
Enjoy!
My little Gob Monster!
~peace and blessings~
Lisa
2 comments:
These look so good. I wonder if I can work out a way to do it gluten free. Ahorsesoul on MHH
They look yummy. Your little gob monster is adorable.
Post a Comment