From HERSHEY’S Makes 24 cookies This Double Chocolate Peppermint Pattie Cookie recipe creates a delightful dessert that’s half cookie, half YORK Peppermint Pattie…and a whole…
PILLSBURY BAKING
Makes 24 cupcakes
Marshmallow is a fall-time treat when you make these tasty and gooey Pumpkin Marshmallow Cupcakes
INGREDIENTS
1 package PILLSBURY Moist Supreme Perfectly Pumpkin Premium Cake Mix
1 cup canned pure pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
2 containers PILLSBURY Fluffy Frost Vanilla Marshmallow Flavored Frosting
Gingersnap cookies, for garnish
DIRECTIONS
1.Heat oven to 350 degrees. Line 24 muffin cups with baking baking cups.
2.Blend cake mix, pumpkin, water, oil, and eggs in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide evenly into prepared muffin cups. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan to wire rack to cool completely.
3.Place frosting in decorating bag fitted with large star tip. Pipe a swirl of frosting on top of each cupcake, beginning at outer edge and moving toward center. Garnish with gingersnaps, as desired.
Find this recipe and more holiday treats at pillsburybaking.com
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