Sarah Michelle Gellar’s Pumpkin Brownie Whoopie Pies

by Rachael Ray Show Staff 9:00 AM, October 6, 2016

Aired October 6, 2016

Serves 12

2 eggs
1/3 cup oil (vegetable or grapeseed)
1 tablespoon water
1 package Foodstirs Brownie Mix

For the Filling:
5 tablespoons butter
4 tablespoons pumpkin purée 
1 teaspoon cinnamon
1 package Foodstirs Vanilla Frosting Mix


Preheat oven to 325°F. Line two cookie sheets with parchment paper and set aside.

In a medium bowl, whisk eggs together then add in oil and water until combined. Gently stir in brownie mix until well blended.

Using a tablespoon, drop batter onto cookie sheets then use the back of the spoon to smooth batter into 1 1/2-inch circles. The batter spreads in the oven so make sure to leave enough space between brownies and only make 12 per cookie sheet.

Place in oven and bake for 9-11 minutes, or until brownies are firm to the touch.

While brownies are cooling, use a low-speed hand mixer to cream the butter. Add pumpkin and cinnamon until blended. Slowly blend in the vanilla frosting mix and beat on medium until mixture is thick and smooth.

Fill piping bag with frosting mixture and pipe a single layer of frosting onto the bottom side of a brownie. Top with another brownie, pressing lightly, to form a sandwich. Repeat with the remaining brownies and enjoy!

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