Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

recipe courtesy of Bethany

3 cups flour

1 TBS cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

½ tsp salt

½ tsp nutmeg

¼ tsp ground cloves

1 cup brown sugar

1 cup slenda

1 cup vegetable oil

1-15 oz can of pumpkin

2 large eggs

1 tsp vanilla

Preheat oven to 350 degrees.

Beat together brown sugar, splenda, oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter, Bake for 11 minutes and cool on a rack.

Cream Cheese filling

108 oz package of cream cheese, softened

1 stick of unsalted butter, room temp

1-16 oz package of powdered sugar

about a capful of vanilla

a pinch of cinnamon

beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.