*Recipe* Pumpkin Whoopie Pies

 I'd never really heard of a "Whoopie Pie" until I first went to Maine to visit Josh's family.  I suppose I had them growing up, or a version of them, but I'm pretty sure that Grandma called them "Homemade  Oreos."  Regardless, since first having one in Maine, where they are pretty much their own food group, we have come across them every now and them in various places.  Our local Amish market here sells a few different kinds of them... regular chocolate, chocolate chip, and in the fall, Pumpkin.  After Josh's Aunt posted a recipe on Facebook for the pumpkin version, I decided to give making them, a shot.  I knew they would go over famously with Josh, and the Mainers that he works with, and they did!  These are a great, comforting fall recipe, and surprisingly simple!



Ingredients

For Cookies

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 2 large eggs
• 1 1/4 cup packed brown sugar
• 2/3 cup canola or vegetable oil
• 1 tsp vanilla
• 1 cup canned pumpkin

For Filling

• 3 cups powdered confectioners (icing) sugar
• 1 stick unsalted butter
• 3 tbsp vanilla
• 1 tsp vanilla

Instructions

For Cookies

• Preheat oven to 350F and grease 2 cookie sheets or cover with Parchment paper
• In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.  Set aside.
• Using a mixer, combine brown sugar and oil.  mix until smooth.  Add eggs one at a time, mixing after each egg.  Add vanilla and pumpkin until combined.  
• Gradually mix in flour mixture, and continue mixing for about 1 minute.  
• Drop by heaping tablespoons on prepared baking sheets. 
• Bake for 10-12 minutes, until they spring back when poked.  Allow to cool for a minute on the pan and then transfer to cooling rack to cool completely.  

For Filling 

• In a bowl, combine with a mixer, the powdered sugar and butter on slow speed (or you will have a mess). Increase slowly until it is combined but crumbly.  
• Our in the Hal and Half and vanilla and beat on high until smooth and fluffy, about 3 minutes. 
• Place half the cookies upside down, top with a generous amount of filling and put a second cookie on top.  

Makes about 16 cookies.  Store with wax paper between layer as they are very moist and will stick together.