Gingerbread Pumpkin Whoopie Pies
Ready In: 23 mins
Serves: 6
Ingredients
- 18 ounces gingerbread mix (1 box)
- 15 ounces cream cheese frosting, mix (1 container)
- 1 egg
- pumpkin butter
- 1⁄4 cup warm water
- Pam cooking spray
Directions
- Spray the muffin tins, set aside.
- Place the gingerbread mix in a mixing bowl. Add the egg to the gingerbread mix. Add the warm water. Mix well.
- Scoop mixture out with measuring scoop. Place each scoop of gingerbread mix into a muffin cup.
- Preheat oven to 375.
- Bake the whoopie pies on the middle rack of the oven for 8 minutes. Watch carefully. Remove from oven turn out onto rack and cool.
- Mix 3/4 cup frosting in mixer bowl. Blend just to get smooth. Add 1/4 cup pumpkin butter to frosting mix. Blend to get smooth but do not over beat.
- Generously frost 6 whoopie pies. Top each 6 with the remaining 6 as caps.
- Note: You can also add some seasonings like cinnamon to the frosting.
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