Pumpkin whoopee pies

Kids are back to school, leaves are turning orange, red....It's Falls again!

What a better time to find a good new pumpkin recipes and warm up the kitchen with the fresh pie, cookies,  scones or whoopee pies!

Who really does not like the smell of pumpkin and cinnamon... it reminds me of the beginning of the holidays for most of us. From now until Jan its all about baking cakes, cookies, and making all kinds of delicious food to help us all enjoys the holidays!!

Lets start with pumpkin whoopee pies. 

This is a recipe I found on marthastewart.com and wanted to try making this delicious pies for the kids to enjoy :) and sure they did!!!

Ingredients:

Dough: 

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground ginger

2 tablespoon ground cinnamon

1/2 teaspoon ground cloves

2 cups brown sugar

1 cup vegetable oil

3 cups pumpkin puree

2 large eggs

1 teaspoon vanilla extract

Cream Cheese Filling

1 stick, 1/2 cup butter

3 cups confectioners sugar

8 ounces cream cheese

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 F.
Oil two baking sheets. Set them aside.

Whisk together flour, salt, baking power, baking soda, ginger and cloves.
In a different bowl beat brown sugar and oil until well combined. Add pumpkin puree, eggs and vanilla, Mix well.  Now, add the flour mixture and whisk until fully incorporated.
Using a small ice cream scoop , drop heaping tablespoon of dough into  prepared baking sheet 1 inch apart. Bake until cookies start to crack on top and a toothpick inserted into the center of the pies comes out clean - 15 mins. Let them cool down completely.

Filling:
Beat butter untill smooth. Add cream cheese and beat until well combined. Add confectioners sugar and vanilla. Beat until smooth.
Assembling:

Transfer filling to a disposable pastry bag and snip the end. Once the pies have cooled completely pipe a large dollop of filling on the flat side of the cookies. Sandwich with remaining cookies and press down slightly so that the filling spreads to the edge of the cookie.  Refrigerate for at least 30 mins up to 3 days.

Enjoy!!!