Amy Bouchard's Pumpkin Whoopie Pies
Wicked Pumpkin Whoopie Pies
1 15oz can of pumpkin
2 large eggs
1 cup vegetable oil
2 cups brown sugar (firmly packed)
2 tablespoons molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
3 cups all-purpose flour (heaping)
Preheat oven to 350 degrees
Beat pumpkin, eggs, oil, and brown sugar together until fluffy. Combine dry ingredients together.
Then add molasses and dry ingredients to your mix until well blended.
Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2" apart
Bake for 10-13 min.
Cream cheese filling:
6oz. of cream cheese
1/2 stick unsalted butter (softened)
2 cups confectioners sugar
3 heaping tablespoons of fluff
2 teaspoons of water
Add all ingredients in a bowl and beat until fluffy.
When whoopie shells are cooled, place a scoop of filling between two shells.