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Easy Pumpkin Whoopie Pies

Easy Pumpkin Whoopie Pies

Want to make whoopie pies, but aren't sure how? Here’s a great recipe for making pumpkin whoopie pies from cake mix. At the center of it all is a delicious layer of HERSHEY’S Spreads Chocolate.

  • PRINT

PREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package yellow cake mix (about 15 oz.)
  • 1 tablespoon ground pumpkin pie spice
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1-3/4 cups (15-oz. can) canned pumpkin
  • 1/2 cup (1 stick) butter , melted
  • 3 eggs
  • 1-1/4 cups (130oz. jar) HERSHEY'S Spreads Chocolate

Directions

  • 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
  • 2. Stir together cake mix, pumpkin pie spice, baking soda and cinnamon in large mixer bowl. Add pumpkin, butter and eggs; beat thoroughly. Drop by 2 slightly rounded measuring tablespoons onto prepared cookie sheet.
  • 3. Bake 11 to 13 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cookies to wire rack. Cool completely.
  • 4. Spread 1 tablespoon chocolate spread onto flat side of one cookie. Place flat side of another cookie on top. Repeat for all cookies. Makes about 21 whoopee pies.

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