shhhh... My Pumpkin Whoopie Pie Recipe!

Just follow the Pumpkin Whoopie Pie recipe at allrecipes.com:

PUMPKIN  WHOOPIE  PIE

2 cups light brown sugar, packedl

  1 cup vegetable oil

    1 1/2 cups solid pack pumpkin puree (slightly less than a small can – measure!)

     2 eggs

     3 cups all-purpose flour

    1 teaspoon salt

    1 teaspoon baking powder

    1 teaspoon baking soda

    1 teaspoon vanilla extract

     1 1/2 tablespoons ground cinnamon

    1/2 tablespoon ground ginger

11/2 tablespoon ground cloves

1.                      Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets (or sized-to-sheet baking parchment, Reynolds No-Stick Foil).

2.                      Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.

3.                      Carefully spoon mounds (I use a tablespoon-size scoop) onto the prepared baking sheets. (Pumpkin Whoopies tend to keep the shape you see, so be especially careful.)  

      Bake at 350 degrees F (175 degrees for 10 to 12 minutes. Let cool, then make sandwiches with an equal amount of your favorite Whoopie Pie Filling (my favorite - Maple Cream).

Deev's Maple Cream (refrigerate) - use an electric mixer to blend 2 tablespoons confectioner's (10X) sugar with 1/2 brick Philadelphia Cream Cheese (room temp); then blend in 2 tablespoons genuine maple syrup (best quality you can afford);  finally, whip in a tub of thawed Cool Whip. 

FYI,,,,  Great for busy bakers, as these taste BEST at least 24 hours after assembling.  Store in the fridge in an air-tight container.  You can store in two layers BUT have a piece of NON-stick paper or foil in between.  Freeze like a dream!  I like to offer a variety of smallish (smaller scoop) whoopies - classic chocolate with fluff filling, pumpkin with maple cream, gingerbread with lemon cream - so it's great they age so beautifully.