Recipe: Pumpkin Whoopie Pies

 Here's another fall-time recipe that I just tried.  It was a lot of fun and actually not as hard as I imagined it would be.  When you pull them out of the oven, it smells like fall with all those good spices.  And the filling - to die for!  So good!

Pumpkin Whoopie Pies

2 cups brown sugar

1 cup vegetable oil

1 1/2 cups pumpkin puree

3 cups flour

2 eggs, room temperature

1 tsp. salt

1 tsp baking soda

1 tsp vanilla extract

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ground ginger

1 tsp. ground cloves

1/2 tsp. ground nutmeg

Filling:

8 oz. cream cheese, room temperature

3/4 cup butter, room temperature

1 tsp. vanilla extract

1 tsp. maple extract (optional)

2 cups sifted powdered sugar

Pies:

Cream together oil and sugar.  Add pumpkin and eggs and mix together.  Add dry ingredients and mix to incorporate.

Using a small ice cream/cookie scoop (#40), drop onto a lined or greased baking sheet.  About 2 tbsp. - don't worry - they will expand!

Bake at 350 degrees for 10-12 minutes until the dough springs back when you lightly push it with your finger.  Let cool completely before filling.

Filling:

Cream the cream cheese until smooth.  Add butter and cream until smooth.  Add flavorings and sugar and mix until completely incorporated.

Use a spoon or small ice cream scoop to fill cooled whoopie pies with cream.  Place second pie on top and gently press down.