Yummy Pumkin Blobs with Maple Cream Filling

We love blobs or whoopie pies. When we lived on the east coast we loved traveling to Amish country in Pennsylvania to get fresh ones on a cool fall day and enjoying the countryside. We cheat a little with the recipe and make them at least a little healthy. Here is our recipe for ...
Pumpkin Blobs with Maple Cream Filling

1 small can of solid pack pumkin
1 dry spice cake mix

Mix together until well combined. Mixture should be smooth. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350F degrees for about 12 minutes or until center is set. They are so soft and yummy that you may just eat them now. We think they are worth the wait to place the filling in them. Let them cool completely on a wire rack.

1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
3 tablespoons pure maple syrup
3 cups powdered sugar (10x)
Cream together butter and cream cheese. Add the vanilla and the maple syrup. Slowly add the powdered sugar one cup at a time. Mix on medium speed for one minute between each cup. Place in the refrigerator for about 1 hour so that it sets. Place 2 teaspoons of Maple Cream Filling on half of your cooled cookies. Place the other half of cookies on top. Store in the refrigerator.

Makes about 26 cookies.