Pumpkin spice and everything nice, that’s what these pies are made of! Enjoy this autumn-themed alternative to the classic whoopie pie.
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla
1 can (15 ounces) of pumpkin
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 4-ounce cream cheese, softened
½ cup butter, softened
2 teaspoons vanilla
4–5 cups powdered sugar
Preheat oven to 350 degrees and grease a couple of baking sheets.
Beat eggs, brown sugar, oil, pumpkin and vanilla in a bowl until smooth.
In a separate bowl, combine flour, pumpkin spice, baking powder and soda, plus salt.
Add dry ingredients to the wet mixture a half cup at a time, blending until smooth after each addition.
Drop a heaping tablespoon of batter onto a greased sheet and slightly flatten. Bake 8–10 minutes. Cool on rack.
For the filling, beat cream cheese, butter and vanilla together until light and fluffy. Add in the powdered sugar a half cup at a time.
You can use a quart-sized baggie filled with icing. Just cut off the tip of the bag to pipe the filling onto a “pie.” Top with another pie.