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Harvest Favorites -- Pumpkin Whoopie Pies

by Pat Maley
November 4, 2018

    The regional food favorites of any given area are determined by its residents, natural resources, and history. When I moved to the mid atlantic states I found a whole new repertoire of recipes to try. Being in the college food service business afforded me more investigative options. Brunswick Stew, hush puppies and crab quickly became favorites. While living in Virginia I was obligated to exchange a good "New England" favorite for each southern recipe.  I found this gem in a Better Homes and Garden magazine. It was entered in a contest in 2002 by Lisa Volpe Hachey from Hopkinton, Ma. She was a $400 prize winner. These are a must try as they are the perfect seasonal treat.

Ingredients:1 cup of canned pumpkin,1/3 cup softened butter,1 package (2 layer) Spice cake mix, 2 eggs, 1/2 cup milk, 1 recipe Marshmallow Spice Filling

   Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or greased foil. (I have made the mistake of ignoring this step). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for a minute. By the heaping tablespoon (I use a scoop), drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake for 15 minutes or until set and lightly browned around edges. Carefully remove from the parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new paper or foil. Store cookies at room temperature for 24 hours before filling. Prepare Marshmallow Spice filling up to 2 hours before serving. Spread about 2 1/2 tablespoons of filling on the flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 pies.


Marshmallow Spice Filling

Beat together 1/2 cup softened butter and one 8 ounce package of softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7 ounce jar marshmallow fluff, 1 teaspoon vanilla, and 1/2 teaspoon each cinnamon and nutmeg. Beat until well combined.

I made these to be served at the last Holliston Reporters meeting. The photo below is their review.

 

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Comments (1)

I have made the regular with a recipe given to me by my next door neighbor when I first moved here and said I would never make any other but these look delish and I will certainly be making them. Thank you for sharing!

- Lorraine Krauss | 11/4/18 5:11 PM

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