Pumpkin Whoopie Pies
I use the recipe for soft pumpkin cookies for Pumpkin Whoopie Pies, and then use a cream cheese frosting recipe to make the filling for the pies. This filling recipe is very, very sweet. You might want to use almond extract instead of vanilla (did you know that lessens sweet taste?) and eight cups of powered sugar instead of nine. It’s not a huge difference but it does help.
Gundy has a great suggestion. Make these for Halloween and double the batch. Freeze leftover whoopie pies for Thanksgiving, and eat frozen. I’m doing it!
And another suggestion – replace the milk in the filling with Bailey’s Irish Cream and make sure the kids don’t get into the adult batch of whoopie pies.
Pumpkin Whoopie Pies - Sweet Seasonal Treat
Using a hand mixer, mix cream cheese, butter and vanilla on high speed until the mix is fluffy.
Slowly add in the powdered sugar and milk a little at a time. Slowly - powdered sugar spreads fast. Take my word for it. If the filling is thicker than you'd like you can add more milk, one teaspoon at a time.