Mini Chocolate Whoopie Pies

1. 1

   For the cookies:

2. 2

   Preheat oven to 350u00b0F and line 2 half sheet pans with silpats. In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, combine cake mix and pumpkin until no signs of dry cake mix remain. Use a #50 scoop (about 1 tablespoon) to portion 15 cookies onto each prepared sheet pan. Bake one pan at a time, in the center of the oven, for 15 minutes; repeat until all cookie dough is baked (be sure sheet trays are completely cool before placing cookie dough on them).

3. 3

   Allow cookies to cool completely on sheet pan before filling.

4. 4

   For the filling and to assemble whoopie pies:

5. 5

   In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, cream butter and sugar for 3 minutes. Add marshmallow cream and vanilla; mix until combined. Place filling in a disposable pastry bag fitted with a large round tip. Pipe filling onto flat side of one cooled cookie and top with a second cookie to form a mini whoopie pie; continue until all the cookies are filled.

6. 6

   Chill whoopie pies in an airtight container; serve cold.

7. 7

   Note: Leftover cream filling can be frozen in an airtight container. Thaw overnight in the fridge and re-whip to restore consistency if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.