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Pumpkin Whoopie Pies
INGREDIENTS
- 1 (15.25 ounce) Betty Crocker™ SuperMoist™ spice cake mix
- 1/3 cup butter, softened
- 1 (15 ounce) can pumpkin
- 2 teaspoons Pumpkin Pie Spice
- 2 whole eggs
- 1/2 cup milk
- 1 (16 ounce) container Betty Crocker™ Rich & Creamy cream cheese frosting
DIRECTIONS
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray with cooking spray.
- In a large bowl, add the cake mix, butter, pumpkin, pumpkin pie spice, eggs, and milk. Mix slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter will be on the wet side.
- Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.
- Bake for 10-11 minutes. Let them cool completely.
- Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate until ready to eat.
Tuscan Chicken and Broccoli Hand Pies
Ingredients
- 1 box Pillsbury refrigerated pie crust (2 crusts)
- 1 bag (11.8 oz) Green Giant Seasoned Steamers frozen Tuscan seasoned broccoli
- 1 package (8 oz) cream cheese, room temperature
- 1/3 cup sundried tomatoes, packed in oil and drained
- 1 1/2 cups cooked and shredded chicken
For full instructions please visit: Source
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