Pilgrim Pies

a.k.a. Pumpkin whoopie pies

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Servings: 15-20 pies

Pumpkin spice and everything nice, that’s what these pies are made of! Enjoy this autumn-themed alternative to the classic whoopie pie.

Ingredients

2 eggs

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.