{pumpkin} whoopie pies

Delicious. That’s all you need to know about these whoopie pies.

Make them, today, you won’t regret it!

Bite size pumpkin cake, with cream cheese frosting. Pure amazingness.

Here’s what you’ll need…

* butter
* sugar {not pictured}
* canned pumpkin
* eggs
* vanilla
* flour {not pictured}
* baking soda & baking powder
* cinnamon, ginger & salt

Do you have all of those ingredients? Great, mix them up {I followed a recipe on tastykitchen.com but it’s no longer there!} I used my mini ice-cream scoop to scoop batter onto the cookie sheet. Bake and let cool.

Once they’ve cooled, and you’ve *tested* one of two….whip together the frosting ingredients.

* powdered sugar
* cream cheese
* butter
* vanilla

Place about a teaspoon of the icing on the flat side of one pie, sandwich with a  second pie, and enjoy!

*mini pumpkin whoopie pies*

2 c flour
1 tsp each baking powder, baking soda, cinnamon
1/2 tsp each ginger, salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1 c pumpkin
1 tsp vanilla
Combine dry ingredients, set aside. Beat butter and sugar on medium speed for about 2 minutes. Add in eggs, one at a time, mixing after each addition. Add pumpkin and vanilla. Stir in dry ingredients. Drop by heaping teaspoons onto lined baking sheet. Bake @ 350degrees, for 9-11 minutes. Cool completely.
Filling:
4 oz cream cheese, at room temperature
6 tbsp butter, softened
1/2 tsp vanilla
1 1/2 c powdered sugar
Beat cream cheese, butter & vanilla until light and fluffy. Gradually beat in powdered sugar until fluffy.
Spread a heaping tsp of filling onto flat side of cookie, top with another cookie to sandwich.

{ ENJOY }

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