Wednesday, November 20, 2013

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

A cold November day, a brisk 3 mile walk, then coming home to freshly baked pumpkin whoopie pies and hot chocolate by the fire. What could be better?

Pumpkin Whoopie Pies ~ Makes 9

1 cup packed brown sugar
½ cup vegetable oil
¾ cup solid packed pumpkin puree
1 egg
½ tsp. vanilla extract
1 ½ cups flour
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
2 ¼ tsp. ground cinnamon
¾ tsp. ground ginger
¾ tsp. ground cloves

¼ cup butter, softened
2 ¼ cups confectionery sugar
1 tsp. ground cinnamon
1/8 tsp. pumpkin pie spice
2-3 Tb. milk

Preheat oven to 350 degrees. Lightly grease baking sheet.

In a mixing bowl mix the oil and brown sugar. Stir in the pumpkin, egg, and vanilla extract. Beat well.  In a small bowl combine the dry ingredients. Stir into pumpkin mixture.

Drop by heaping 2 TB. onto cookie sheet. Bake at 350 for 10-12 minutes. Cool on wire rack.

While cooling make filling by beating all ingredients together in an electric mixture until smooth.

Invert 9 of the cookies and top with filling. Place remaining cookies on top to form a sandwich.