Pumpkin Whoopie Pies

The dawn's rosy hues lasted only moments followed by light sprinkles that transformed themselves into stinging sleet.  No matter!!  I enjoy the gray days perhaps more than I do the sunny.  The coziness of my kitchen beckons and I am happily obliged to heed its call.  Pumpkin whoopie pies are baking and the house is filled with the spiced perfume of Autumn.....welcome, November, you season of thankfulness!! 

Does your heart not swell with the joyous memories of Thanksgivings past?

My thankful heart is craving Pumpkin Whoopie Pies.....

Note their sweet, rustic charm...I want them to look homemade!!

Cookie ingredients--

2 cups unsalted butter, room temperature
2 cups light brown sugar
2 egg, room temperature
2 cup pumpkin puree
4 cups all purpose flour
3 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
2 tsp baking powder
2 tsp baking soda
2 tsp kosher salt

Filling ingredients--

8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 cups sifted confectioners sugar
1 tsp pure vanilla extract

Instructions--

Preheat oven to 350 F.  Cream butter and sugar.  Add egg and mix well.  Add pumpkin, mix well.  Sift together dry ingredients and add to the creamed mixture until completely combined.  Using a small cookie scoop, drop cookie dough onto parchment lined baking sheets.  Bake for 11-13 minutes or until tops of cookies spring back when lightly touched.  Remove to cooling racks.

For the filling, cream butter and cream cheese until smooth, light and fluffy, being sure to scrape the down the sides of bowl occasionally.  Gradually add the confectioners sugar, beating until smooth.  Add vanilla.  Increase the mixer speed and beat until filling is light, fluffy and spreadable.

To assemble the cookies-- spread a heaping spoonful of frosting onto the flat side of one cooled cookie and top with the flat side of a second cookie, making a sandwich.

 Makes 3 dozen cookie sandwiches.

Note:  there may be leftover filling....scoop some up with an index finger and wipe it onto your tongue!! ... or store the remaining filling in an air tight container and refrigerate for a week or so.

Right now I'm enjoying a cookie with a steaming mug of spiced hot tea....

 I'm hopeful for a snowy winter and thankful for a cozy kitchen.