Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

2 c. brown sugar
1 c. oil
1 1/2 c. pumpkin puree (16 oz can is about 1 3/4 c.)
2 eggs
1 tsp. vanilla

3 c. flour
1 tsp. salt
1 tsp. b. powder
1 tsp. b. soda
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg

4 Tbsp. butter
4 oz. cream cheese
1/2 tsp. maple extract
pinch salt
1 c. confectioners' sugar

Preheat oven to 350F. Grease baking sheets or line with parchment paper.

Combine sugar and oil. Mix in the pumpkins, eggs and vanilla, beating well. Mix together flour, salt, baking powder, baking soda, and spices. Add to pumpkin mixture. Consistency will not be very thick.

Drop dough by small or heaping teaspoons (depending if you want small or large pies) onto the prepared sheets. Bake for about 10 to 12 minutes. Let the cookies cool.

Meanwhile, mix together softened butter and cream cheese along with maple flavoring, salt, and confectioners' sugar. Sandwich together cooled cookies.

Makes 18 large or 36 small whoopie pies.