Pumpkin Whoopie Pies
1½ cup light brown sugar
¾ cup canola oil
1½ tsp vanilla extract
2 eggs
15 oz can pumpkin
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp ginger
1 8 oz package cream cheese
½ stick butter
1 tsp vanilla extract
4½ cups confectioner’s sugar
Preheat oven 350°
Mix brown sugar and oil together until well blended. Add vanilla and eggs, one at a time, beating well after each addition. Add pumpkin and blend to incorporate. Combine flour, baking powder, baking soda and spices together in bowl and mix well. Add to pumpkin mixture a little at a time, and mix until smooth.
Using small ice cream scoop, drop on ungreased cookie sheets. Bake at 350° 11-13 minutes until puffed and set. Let cakes cool for three minutes on cookie sheets then move to wire racks to cool completely.
Once completely cool frost with cream cheese frosting.
In large bowl, mix butter and cream cheese together until light and fluffy. Add vanilla extract and confectioner’s sugar a little at a time.
Can be stored at room temperature for two days or in freezer for two months
© Crackerberries 2012
