Pumpkin Whoopie Pies ~ Scrumptious!!

It’s the 10th of the month which means another fabulous themed roundup from this talented bunch of bloggers! This month’s theme is pumpkin– recipes, crafts, and more. I love seeing how each blogger takes the theme and runs with it, and this month is no different. After you check out my Pumpkin Whoopie Pies (soooo good!), be sure to check out what everyone else is sharing as well!

1. Mini Pumpkin Chocolate Chip Muffins – Two Twenty One
2. Pumpkin Favor Bags – Eighteen 25
3. Printable Fall Tags & Pumpkin Cookies – Thirty Handmade Days
4. Dinner In A Pumpkin – Capturing Joy
5. Pumpkin Whoopie Pies – Or so she says…
6. Pumpkin Crumb Cake – Simply Kierste
7. Fresh Fall Pumpkin Garland – Landeelu
8. Tribal Inspired Pumpkins – The Crafted Sparrow
9. Wood Spindle Pumpkins – Lolly Jane
10. Pumpkin Walnut Cheesecake – Your Homebased Mom

Now on to this scrumptious fall dessert… Pumpkin Whoopie Pies!  I’m a big fan of pumpkin desserts… pumpkin cookies, pumpkin rolls, pumpkin breads, you name it.  For today’s post, I wanted to combine the best of all of them (the cookies, the cream cheese frosting, and the chocolate!)  Who wants some?!?  The cookie recipe is from my favorite pumpkin cookies (with buttercream frosting) that I’ve shared before… so, it’s fun to have two different things that you can do with the same recipe.

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Pumpkin Whoopie Pies

Ingredients

• Cookies:
• 1 cup butter
• 1 cup sugar
• 1 cup cooked pumpkin
• 1 tsp. vanilla
• 1 egg
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 2 cups flour
• 1/2 tsp. baking soda
• Filling: depending on how thick you want to fill your cookies, I would maybe double this recipe
• 12 oz. cream cheese
• 4 TBS butter
• 2 tsp. vanilla
• 2 cups powdered sugar
• Chocolate Frosting:
• 8 TBS. cocoa
• 3 TBS. butter
• 1/4 cup hot water
• 1/8 tsp. salt
• 2 cups powdered sugar
• 1 tsp. vanilla

Instructions

1. Cookies:
2. Heat oven to 350 degrees.
3. Cream together the butter and sugar.
4. Add the pumpkin, egg, and vanilla. Mix well.
5. Combine dry ingredients in another bowl, add to the pumpkin mixture and mix well.
6. Drop by heaping TBS onto parchment covered baking sheet. Bake 15 minutes.
7. Filling:
8. Mix together cream cheese, butter, vanilla, and powdered sugar until smooth.
9. Chocolate Frosting:
10. Melt butter in saucepan.
11. Add cocoa and hot water and salt, stir together.
12. Remove from heat and add powdered sugar, vanilla, and stir.
13. After cookies are made and cooled off, spread frosting on bottom of one cookie, place another cookie on top to make a sandwich.
14. Drizzle the frosting over top.