Pumpkin Whoopie Pie

Remember all that cream cheese filling that I didn't get to eat in Libby's Pumpkin Roll? My sapiens actually had a lot more than those rolls could handle! And I still don't get to eat any of these!

Since they already made the filling, the steps will only show the cookie portion.

Whisk together:
3 cups of all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves

Start with 1 cup of vegetable oil.

Get 2 cups of firmly packed dark-brown sugar

Whisk together (my sapien used the flat-beater-as you can tell below)

Missed a picture here but whisk in two large eggs and 1 teaspoon of vanilla extract.

Get 3 cups of pumpkin puree that's been chilled.

Pour in pumpkin mixture.

Pour in flour mixture and whisk until fully incorporated.

The finished cookie batter product.

Preheat your oven to 350 degrees. Spoon out a heaping tablespoon onto your baking sheet. Bake for about 15 minutes (until the toothpick test runs clean).

Let cool completely in the pan (I think my sapien cheated and put them on a wire rack!).

Place some of that frosting between two cookies and sprinkle some powdered sugar on top.

And...voila, you're done! The steps say to refrigerate for a least 30 minutes so that the frosting sets. My sapiens still had the frosting in the fridge, so these were ready to munch on immediately!

Ahhh...three baked items! I'm getting frustrated here!

Recipe adapted from: Martha Stewart

Woof,

Ruckus the Eskie

Related Posts--> KitchenAid and Magic Bullet to make Brownies! & Libby's Pumpkin Roll