Pumpkin Whoopie Pies


For Creme Pies
1 cup Brown Sugar
1 cup Sugar
1 cup Vegetable Oil
1 can Pumpkin (15 Oz.)
2 whole Eggs
1 teaspoon Vanilla Extract
3 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Cinnamon
½ teaspoons Salt

1 package Cream Cheese Softened (8 Oz.)
1 stick Unsalted Butter, Room Temperature
1 package Powdered Sugar (16 Oz.)
3 drops Vanilla Extract
2 dashes Cinnamon

Preheat oven to 350 degrees.
Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.
In a separate bowl, mix together the dry ingredients.
Slowly add the dry ingredients into the wet until just combined.
Place parchment paper on a cookie sheet
Using a Ziploc bag with the end cut off slightly, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.
Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost only one side of the pie and top with another piece. I put all the icing in a Ziploc baggie and cut an edge off and pipped on the frosting!

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