Pumpkin Whoopee Pies – A fall tradition

Ahhh Fall, the leaves are changing, the air is crisp and it is time for all things pumpkin to appear. I LOVE pumpkin flavored items and plan to petition restaurants to carry these things year round, but until then it will have to be up to me to keep these great dishes alive. One of my favorite is this recipe for Pumpkin whoopee pies. They make great gifts for people and are so easy to make. They do take a little bit of time (cooking then frosting) but the result is worth it and they can be frozen.

One of the tricks to making the cookies all the same size is to use a scoop. I have a great small size one from Pampered Chef that I thought I would never use (I can just use a spoon right???) but quickly fell in love with. Also parchment paper is great for easy clean up.

These bad boys are being mailed out to my sisters ( I have 3) and shared with a few other friends. I made these the past two years and I had people asking me to make them again. I guess you can say I have a whoopee pie fan club. Here is the recipe I use.
Happy Fall!

Click here to see my Pumpkin Whoopee Pies Recipe Cards!

Pumpkin Whoopee Pies

Cookies
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15 ounce can) pumpkin
3 cups flour
1 teaspoon each of Baking powder, Baking soda and salt
Cinnamon to taste

Frosting
4oz cream cheese, softened
½ cup butter softened
2 teaspoons vanillas extract
4-5 cups confectioners sugar

Cookies: Heat oven to 350º. Beat eggs, brown sugar, oil and vanilla extract in a bowl until smooth. Stir in pumpkin. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salts. Add the dry ingredients to the egg mixture a little at a time blending until smooth. Drop a heaping tablespoon of batter on ungreased cookie sheet. Bake for 12 minutes and cool on rack.

Frosting: Beat cream cheese, butter and vanilla extract in a bowl. Mix in the confectioners sugar a little at a time until frosting spreads easily.