Page 172 - Betty Crocker - Halloween Cookbook

Jack-o’-Lantern Whoopie Pies

PREP TIME: 30 Minutes • START TO FINISH: 50 Minutes • 16 servings

Cookies 1. Heat oven to 375°F. Spray cookie sheets with cooking spray. In
1 box spice cake mix with large bowl, beat cookie ingredients with electric mixer on medium
pudding in the mix speed until smooth. Using (2-tablespoon-size) ice cream scoop, drop
1 cup canned pumpkin (not batter 2 inches apart onto cookie sheets. With damp hands, gently
pumpkin pie mix) smooth out dough.
¹ ⁄ ₂ cup butter, softened 2. Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from
¼ cup milk cookie sheets to cooling racks. Cool completely, about 15 minutes.
1 egg 3. In medium bowl, beat ¼ cup butter and the cream cheese with
1 teaspoon orange gel food electric mixer on medium speed until light and fluffy. Gradually add
color powdered sugar; beat until blended. Stir in maple extract.

4. For each pie, spread about 1 generous tablespoon filling on bottom
Filling and Decorations of 1 cooled cookie. Top with second cookie, bottom side down; gently
¼ cup butter or margarine, press cookies together.
softened
4 oz (half of 8-oz package) 5. Using black decorating icing, pipe jack-o’-lantern faces. Using green
cream cheese, softened decorating icing, pipe jack-o’-lantern stems on tops of pies.
1¹ ⁄ ₂ cups powdered sugar 1 Serving: Calories 313; Total Fat 14g (Saturated Fat 8g); Sodium 342mg; Total Carbohydrate
¹ ⁄ ₂ teaspoon maple flavor 49g (Dietary Fiber 0.5g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 2½ Fat
Carbohydrate Choices: 3
extract
1 tube (4.25 oz) black
decorating icing
1 tube (4.25 oz) green Terrifying Tip
decorating icing
The texture of these pies is exceptionally
soft. They’re best stored tightly covered in
the refrigerator.

Betty Crocker Halloween Cookbook 170 • Frightful Cookies & Other Treats
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