RUTHIE’S PUMPKIN WHOOPIE PIES

A friend of mine gave me her stepmom’s recipe.  I changed it just a little bit, and they are so delicious!  A must try!

Ruthie’s Pumpkin Whoopie Pies

Makes 23 Moons (46 halves)

Ingredients

• 3 c Flour

• 1 tsp Baking Soda

• 1 tsp Baking Powder

• ½ tsp Salt

• 1 ½ tsp Ground Ginger

• 1 ½ tsp Ground Cloves

• 1 ½ tsp Cinnamon

• ⅛ tsp Nutmeg

• 2 c Brown Sugar

• 15 oz can Pumpkin (not Pie Filling)

• 1 c Vegetable Oil

• 1 tsp Vanilla Extract

• 2 Eggs

Directions

1. Preheat the oven to 350°F.

2. In a large bowl, mix the flour, baking soda, baking powder, salt, ground ginger, ground cloves, cinnamon and brown sugar.

3. In a stand mixer, add the pumpkin, vegetable oil, eggs and vanilla and mix.

4. Add the dry ingredients and mix well.

5. Drop by spoonful onto a baking sheet.

6. Bake for about 15 minutes or until a toothpick comes out clean.

7. Let the whoopie pies cool completely on a wire rack before adding the cream filling.

Cream Filling

Ingredients

• 8oz package Cream Cheese ( Softened )

• 1 Stick Salted Butter ( Softened )

• 4 Cups Confectioners Sugar

• 1 Tsp Cinnamon

• ⅛ tsp Nutmeg

• 1 Tsp Vanilla Extract

Directions

1. Cream together butter and cream cheese. 

2. Add sugar, cinnamon, vanilla and nutmeg and mix together until smooth. 

3. Spread between cooled pies.

Note: Make the filling first, it will have time to set and be easier to spread.