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Blueberry Pumpkin Whoopie Pies

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 Blueberry Pumpkin Whoopie Pies
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Course Desserts
Servings
Ingredients
Pumpkin Cookie Ingredients
Pumpkin Filling Ingredients
Course Desserts
Servings
Ingredients
Pumpkin Cookie Ingredients
Pumpkin Filling Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pumpkin Cookie Instructions
  1. Preheat oven to 350 degrees.
  2. Grease baking sheet with butter or nonstick cooking spray.
  3. In bowl with mixer on medium-high, beat cake mix, pumpkin purée, butter, and eggs until thick and blended. Stir in blueberries.
  4. Drop by 2 tablespoonfuls onto baking sheet 3-inches apart.
  5. Gently press into 2-inch diameter rounds and bake 15 minutes or until center springs back when gently touched.
  6. Cool 2 minutes on pan.
  7. Transfer to wire rack and cool completely.
Pumpkin Filling Instructions
  1. In bowl with mixer on medium-high, beat cream cheese and butter until blended and smooth.
  2. Gradually add confectioners’ sugar and beat until light and fluffy.
  3. Spread filling over flat sides of half the pumpkin cookies, about 1 tablespoonful per cookie.
  4. Top with remaining pumpkin cookies, flat side down.
Recipe Notes

Note: If spice cake mix is not available, substitute vanilla cake mix and 1 tablespoon pumpkin pie spice.

Recipe and photo courtesy of the US Highbush Blueberry Council (www.blueberrycouncil.org).

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