Pumpkin Whoopie Pies & Cookies

Go Here to learn how to make Fresh Pumpkin puree.

Now for two yummy recipes, more to come later this week...

Whoopie Pies

COOKIE PART

• 3 cups all-purpose flour, I used approx 1/3 cup more because my cookies were spreading too much
  
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 T ground cinnamon
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 T pure vanilla extract

*Mix brown sugar and oil. Add pumpkin, then eggs and vanilla. Mix well. Sift dry ingredients together. Add to wet ingredients. Drop by heaping tablespoons onto a parchment lined cookie sheet. Bake @ 350* for 12-15 minutes. Let cool completely. When cool, spread filling on the bottom of a cookie, top with another cookie to make a sandwich.

FILLING

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 tsp vanilla
  
• 1/2 tsp maple extract, optional but I think it makes them extra yummy!
  

*Cream together room temperature butter and cream cheese. Add vanilla, maple and powdered sugar.

Whoopie Pie in the middle, Frosted Cookies on the outside
Pumpkin Cookies

• 1 cup shortening or butter
• 1 cup brown sugar
• 1 egg
• 1 cup mashed pumpkin
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

*Cream butter and sugar. Add egg, beat in, then add pumpkin and vanilla. Mix well. Add remaining ingredients. Mix until well combined. Bake on a parchment lined baking sheet at 350* for 10 - 12 minutes. Spread with icing when cool.

Icing

• 3 T butter
• 1/2 cup brown sugar
• splash of milk
  
• 1-2 cups powdered sugar
• 1/2 tsp vanilla
• 1/2 tsp maple flavor

*Melt butter and brown sugar together until brown sugar is dissolved. Add milk, flavorings and enough powdered sugar to make a spreadable frosting.