WICKED PUMPKIN WHOOPIE PIES

PRINT RECIPE

1 (15) ounce can of pumpkin
2 large eggs
1 cup vegetable oil
2 cups firmly packed light brown sugar
2 TBSP molasses
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
3 cups of flour

In a large bowl add the flour, salt, baking powder, baking soda, cinnamon and ginger.  Whisk this together. set aside
In the bowl of your stand mixer add the pumpkin, eggs, oil and brown sugar and mix.   The add the molasses along with the flour mixture.   Mix 

I lined my baking sheet with parchment paper and used my ice cream scoop that holds about 1/4 cup.  I kinda added a bit more than the 1/4 cup.  Then with the back of the spoon I spread the dough in a large circle.  Don’t flatten it just spread it a bit.   You can make these big or small.  I got 17 whoopie pies.

Cream Cheese Icing:
6 ounce of softened cream cheese
1/2 stick of softenedunsalted butter
2 cups confectioners sugar
3 heaping tablespoons of fluff
2 tsp water

Mix all together and when the cakes are cooled then line them up so you have a top and bottom that are about the same size and scoop some icing on each of the bottom cakes and continue until all the filling is used then go back and put a “roof” on each one.  Then wrap each in wax paper and store in the refrigerator.  I like these cold.  
                        Happy days, Andi