Alexa, Thanks for the compliments on the recipe...Your reaction is the same reaction I got from 25 people at an adult halloween party... This time of year I also like to send a couple trays to my daughters at college because the college kids love them too! I have yet to try them out on anyone under 16 - let me know how the scouts liked them. I do believe the secret to the recipe is the filling (I combined ingredients from a couple different recipes).

Shaun, there's a pumpkin shortage here too, I didn't realize it until a few months ago when I tried to buy canned pumpkin and it was nowhere to be found. Sure enough, checking around resulted in my finding that there was a shortage, the Midwest lost most of the pumpkin crop (and a lot of other crops) due to the flooding last fall. However, harvest of this year's crop should start any time and pumpkin will be back on the shelves, hopefully. My pumpkins did OK, last year, I've been wishing I'd have cnaned some, I sure will this year. I did find out, however, that my overflow of butternut squash takes the place of pumpkin pretty well. It's a bit milder, but still good in pie and bread, and probably, in whoopie pies. Now, winter squash didn't do all that well either, but if you can find that instead... Annie

sing along with me :-) first you spread, spread, spread your bread with peanut butter then marshmallow fluff to make a fluffanutter. alexa, they sound good. i saved the recipe. i'll have to try them. nina, in case it's ever pulled from the market, try this. although i would venture to say if you purchased a large jar and it got lost in the pantry for years, it would still be the same when you finally found it. i don't think they aren't going to make fluff anymore, i think there was a lot of hoopla about it having been served in some school cafeterias. Homemade Fluff 3 egg whites 2 cups light corn syrup 1/2 teaspoon salt 2 cups 10X sugar (confectioner's) 1 tablespoon vanilla In a large bowl, combine egg whites, corn syrup and salt beat with electric mixer for 10 minutes, until thick add 10X sugar. Beat on low speed add in vanilla, and beat until blended. Use this in any recipe called for marshmallow creme.

These sound really good. The only kind I've ever made (and I've only made them a few times) are the chocolate ones with white cream filling. I'm definitely saving this. Judi