Mini Chocolate Whoopie Pies

from ButterYum

makes 24-30 mini whoopie pies

Ingredients

Cookies:

  • 1 box chocolate cake mix

  • 15 ounce can 100% pure pumpkin puree

Filling:

  • 16 tablespoons salted butter, room temperature

  • 2 cups confectioners sugar, sifted

  • 7.5 ounce jar marshmallow fluff

  • 2 teaspoons pure vanilla extract

Directions

For the cookies:

  1. Preheat oven to 350F and prepare 2 half sheet pans by lining them with parchment or silpat liners.

  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the dry cake mix and pumpkin puree.

  3. Use #50 scoop (1 tablespoon) to portion cookies on prepared pans.

  4. Bake in preheated oven for 15 minutes; cool completely before filling.

For the filling:

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy (about 3 minutes).

  2. Add marshmallow fluff and vanilla; continue beating until combined.

FOR STEP-BY-STEP PHOTOS, VISIT MY BLOG POST HERE:

http://www.butteryum.org/blog/2016/3/3/mini-chocolate-whoopie-pies