Pumpkin Whoopie Pies

Please, PLEASE add these to your fall to-bake list. You don’t want to miss them!

After seeing several different recipes all over Pinterest this fall, I found the recipe here, on a blog I read regularly, and made a few small changes…primarily I used less of some of the spices because that’s my personal preference, and I made mine smaller, which I’ll detail in a minute.

For the cakes/cookies:
1 cup brown sugar
1/2 cup butter, softened
1 1/2 cups canned pumpkin (one can is pretty close)
1 large egg
1 teaspoon vanilla
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 Tbl ground cinnamon
1 tsp ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat the oven to 350 and line your baking sheet with parchment paper or, even better, a silicone mat.

Beat together the brown sugar and butter until combined. Add the pumpkin and the egg and beat well. Add the vanilla and beat until combined. Set aside.

Combine the dry ingredients. Add the flour mixture to the pumpkin mixture 1/4 cup at a time and beat on low until all combined.

Scoop the dough onto the baking sheet in heaping-tablespoon size. Bake for about 8-11 minutes, or until the whoopies are firm to the touch. Let the cakes cool on the sheet for about 3 minutes and then transfer to a rack to cool completely.

After they are completely cooled, cut the cookies in half across the middle, to make a top and a bottom. It doesn’t matter at all if they are symmetrical. Each cookie, now in two parts, will be put together with the frosting, which is below.

For the frosting:
8 ounces cream cheese, softened
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon salt

Beat cream cheese and butter until smooth and creamy. Beat in vanilla and salt until blended. Gradually add powdered sugar, beat until light and fluffy. Put a dollop of frosting on each bottom of the cookie and cover with the top.

Prepare to be amazed…these are delicious!

on such a lovely plate because these were headed to a neighbor!

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