Pumpkin Whoopie Pies

Last night we had dreaded left-overs for dinner. I h.a.t.e left-overs. I have been trying to be better about eating them because, "waist not, want not" right? I had dreams of making something delicious. Something that would leave the whole house smelling wonderful for the rest of the night. Something that would make my husband fall in love all over. But alas, I pulled out the left over stir-fry and rice. Yum. So to make up for my lack of a mind blowing dinner, I made these little devils for dessert! I got the recipe here.

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup white sugar

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

1 teaspoon of vanilla extract

a pinch of cinnamon (to taste)

Beat together brown sugar, sugar, oil and pumpkin.

Add eggs one at time, mixing well after each addition,
followed by the vanilla.

In a separate bowl, shift together the dry ingredients.


Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.

Bake for 11 minutes and cool on a rack.

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

*I halved the recipe and it still made 14 pies.*