Fall Pumpkin-witches

E was in charge of treats for her lab meeting last week. She made these simple sandwich cookies and everyone marveled over them!

The filling is remarkable. Super fluffy, yet it holds its own inside the pumpkin spice cookie.

Click here for a printable recipe.

For the Cookies:

Ingredients:

• 1 box carrot or spice cake mix
• 1 15 oz. can pumpkin puree
• 1/2 c. oil

Mix together the ingredients and roll into tablespoon-sized balls. Place on cookie sheet and bake at 350 degrees for about 13 minutes or until they spring back when you touch them. Allow to cool completely before moving on to the filling step.

For the Filling:

Ingredients:

• 1 box pudding mix (E used cheesecake flavor for this recipe)
• 1 c. milk
• 1 container whipped topping (lite or fat free is fine too)

Whisk the pudding and milk until the begins to thicken, then fold in the whipped topping. This can be made the night before and placed in the refrigerator if you'd like. Just be careful not to eat it all before you fill the cookies!

To make the pumpkin-witches, layer a cookie, filling, and a second cookie on top. Top with a sprinkling or two of powdered sugar for looks. They can be frozen as well.

We hope you enjoy these as much as the food science lab did!