pumpkin sandwich cookies
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More Pumpkin for Autumn celebrations!
yield
15 cookies
prep time
30 Min
cook time
15 Min
method
Bake
Ingredients For pumpkin sandwich cookies
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1 ccanned pumpkin
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1/3 cunsalted butter, softened
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1 pkgspice cake mix (2-layer size)
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2eggs
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1/2 cmilk
- SPICED MARSHMALLOW FILLING
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1/2 cunsalted butter, softened
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1 pkg8 oz cream cheese, softened
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2 cpowdered sugar
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1/2 jarmarshmallow cream (half of a 7 oz. jar)
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1 tspvanilla
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1/2 tspground cinnamon
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1/2 tspnutmeg
How To Make pumpkin sandwich cookies
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1Preheat oven to 375 F. Place pumpkin and butter in a large bowl and beat at medium speed until smooth.
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2Add cake mix, eggs, milk. Beat on low to combine. Turn back up to medium and beat for another minute.
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3On a parchment-lined cookie sheet, drop large tablespoons of batter, keeping them 3 inches apart. Chill remaining batter between batches.
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4Bake cookies about 15 minutes or until done. They should be lightly browned at the edges. Carefully place cookies on rack to cool. Repeat with remaining batter.
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5Cookies may be stored in a covered container at room temperature for 24 hours if you are not ready to fill them yet. You will want to place waxed paper or parchment between the layers to keep them from sticking.
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6To fill, spread Spiced Marshmallow Filling on the flat side of one cookie and make a sandwich with by placing the flat side of a second cookie on top. These may be served immediately or chilled until ready to serve. Keep covered in refrigerator to keep from drying out.
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7Spiced Marshmallow Filling: With electric mixer, beat until smooth, the butter and cream cheese. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until combined.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin Sandwich Cookies:
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