Pumpkin Whoopie Pies 

Preheat oven to 350 degrees 4 eggs 1 1/2 c. sugar 1 1/4c softened butter 2 c. canned pumpkin 3 c. flour 5 t. cinnamon 1 t. nutmeg 1/2 t. ginger 1 t. salt 2 t. baking powder 2 t. baking soda Cream butter and sugar, add egg and pumpkin. In another bowl mix dry ingredients. Combine the two. Here you can get creative. Add 1 c. of whatever. Raisins, chocolate chips, mini chips, white baking chips, walnuts, pecans, Drop (t. for small ones, T. for larger ones) onto a lightly greased pan. Try to be consistent as you are looking for tops and bottoms that match. Bake for 12 – 15 minutes until the top springs back when touched and ‘cookies’ are lightly golden Filling 1 Shake: 1/2 c. milk 2 1/2 T flour pour into a saucepan and cook over medium heat, until thickened. Remove from heat and add 1/2 c. sugar 1/2 c. room temperature butter (one stick) 1. t. vanilla Beat until fluffy. Filling 2 4 oz cream cheese, softened 4 T. softened butter 1/2 teaspoon vanilla 1 1/2 cups powdered sugar BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Select similar pairs, spread filling on one place the other on top.├é┬áRecipe Submitted by: Linda Agren