Whoopie for Pumpkin Whoopie Pies!

Ah, the whoopie pie. Probably my all time favorite dessert. I remember making these as a kid with my parents. It was -- and is -- the only cooking project I have ever seen my dad get involved with (besides making cereal). We'd bake so many we'd have an assembly line and our basement deep freezer would wind up with enough whoopies to feed an army of sweet-toothed soldiers. When we were in Maine two summers ago I was in hog heaven hitting up spots like Wicked Whoopies every day of vacation. My son Ollie wasn't a true believer at first, but don't you worry, he's now a whoopie enthusiast like his mom.

So this Thanksgiving I decided to forgo a pumpkin pie in favor of some good old fashioned gobs (what we called them growing up in Erie, PA). To say these are delicious is an understatement. They are rich and decadent but with each bite you feel like all is right with the world. I kind of combined a few recipes I found online. Most call for vegetable oil but I did mine with real pastured butter instead. This recipe makes a ton so you can freeze some of these gems for a rainy (or snowy) day.

Pumpkin Whoopie Pies with Cream Cheese Filling

3 cups flour (I used Daisy pastry flour)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cups sugar
2 large eggs, at room temperature, lightly beaten
1 15 ounce can organic pumpkin (I used the Farmer's Market Certified kind we carry)
1 Tablespoon vanilla extract

Preheat your oven to 350 F. You can either grease four cookie sheets with a little coconut oil or line with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl.
Beat butter and sugar until well combined. Add the eggs and mix well. Combine pumpkin and vanilla and beat until smooth and creamy. Stir in dry ingredients.

Then drop little dollops (around the size of teaspoon) onto your baking sheets. I should have made mine a bit smaller. You'll probably have around 60 cookies which will then make about 30 pies.

Bake for 10 - 15 minutes or until they are springy to the touch. Cook on the baking sheets for a few minutes and then transfer to wire racks.

Let them cool completely before frosting.

And for that filling...
1 eight ounce pack of cream cheese
1 stick butter, softened
teaspoon vanilla
4 cups powdered sugar

Beat butter, cream cheese, and vanilla together. Add in powdered sugar and beat until light and fluffy. Stuff your whoopies!

Refrigerate for at least two hours before serving. Store in fridge in covered containers.