Recipe from: Ultimate Shortcut Cookie Book Copyright© 2009, by Camilla V. Saulsbury

These fluff-filled, hand-held “pies” are festive fun for kids and adults alike. The flavors of pumpkin and cinnamon fit the bill for all sorts of fall festivities from Halloween to hay rides.

Ingredients:
Whoopie Cakes:
1 cup canned solid-pack pumpkin purée
1/3 cup butter, softened
1 21-ounce package Pamela’s Products Gluten Free Classic Vanilla Cake Mix
2 1/2 teaspoons pumpkin pie spice or cinnamon
2 large eggs
2/3 cup milk

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1/2 of a (7-ounce) jar marshmallow creme
1 teaspoon gluten free vanilla extract
1 teaspoon ground cinnamon

Directions
Whoopie Cakes:
Preheat oven to 375°F. Position oven rack in middle of oven. Line a cookie sheet with parchment paper or foil (grease foil, if using), or use a silpat.

Beat pumpkin and 1/3 cup softened butter in a large mixing bowl with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute. By the heaping tablespoonfuls, drop mounds of batter, 3 inches apart, onto cookie sheet; keep remaining batter chilled.

Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. (If desired, place cookies in a covered storage container with wax paper between layers to prevent sticking. Store cookies at room temperature for 24 hours.)

Filling:
Beat the remaining 1/2 cup (1 stick) butter and cream cheese in a medium bowl with an electric mixer set on high until smooth. Add the sifted powdered sugar, marshmallow creme, vanilla extract, and cinnamon; beat until blended and smooth.

Spread about 2½ tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.