Lyons Family Cookbook

Pumpkin Whoopie Pies

PUMPKIN COOKIES

2

eggs

2

cups

light brown sugar

1

cup

vegetable oil

1

tsp

vanilla extract

1

(15-ounce) can pumpkin

3

cups

flour

1

Tbs

pumpkin pie spice

1

tsp

baking powder

1

tsp

baking soda

1

tsp

salt

FILLING/CREAM CHEESE FROSTING

4

oz

cream cheese, softened

1/2

cup

butter, softened

2

tsp

vanilla extract

4 to 5

cups

confectioners' sugar

1

Heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

2

Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.

3

Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar a half cup at a time, until the frosting is spreadable.

4

To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pumpkin Pies.

If you think good old whoopie pies just can't be improved upon, just wait until you try these: pumpkin cookies filled with fluffy cream cheese frosting. They're guaranteed to be a popular new addition to your standard Thanksgiving dessert offerings.

Source

Source: Family Fun Magazine - September 2005