Pumpkin Whoopie Pies

By jonil

A seasonal favorite....they freeze really well too!

Ingredients

• Cream Cheese filling:
• 1 - 15 oz can of pumpkin
• 2 large eggs
• 1 cup veg oil
• 2 cups firmly packed brown sugar
• 2 Tblsp molasses
• 1 teas salt
• 1 teas baking powder
• 1 tsp ginger
• 1 tsp baking soda
• 1 tsp cinnamon
• 3 heaping cups flour
• 6 oz cream cheese, softened
• 1/2 stick of softened butter
• 2 cugs conf. sugar
• 3 heaping Tbls fluff
• 2 tsp water

Preparation

Step 1

Preheat oven to 350

Beat pumpkin, eggs, oil and brown sugar together until fluffy.
Combine dry ing together - then add molasses and dry ingr. to your mis until well blended.
Scoop large rounded spoonsfuls of batter onto a greased cookie sheet and space at least 2" apart.

Bake for 10-13 minutes

For filling:
Add ing in a bowl and beat until fluffy.

When cookies are cooled, scoop filling between 2 cookies and press together