Trick or Treat

Treat - for sure.

These Pumpkin Spice Whoopie Pies are going to be the triumph of my pumpkin-themed bash tomorrow night...

There are plenty of recipes to be found on the web for Pumpkin Whoopie Pies. I combined a few to come up with these - fluffy spiced cake with a cream cheese based frosting - I also tripled the usual amount of each ingredient to make an extra-large batch of 30 cookies. Trust me - your pals will eat every last one!

What you need:

Cookies

3 boxes yellow cake mix

2 15oz. cans pumpkin puree

2/3 cup vegetable oil

4 eggs

2 tea each cinnamon, nutmeg, ground ginger

Frosting

1 cup vegetable shortening

1 small jar marshmallow creme

1 8oz. block cream cheese

1 lb. powdered sugar

1 tea vanilla extract

2 TB cinnamon

2 TB water

How you make them:

Heat oven to 375 degrees. Mix cookie ingredients together in the largest bowl you can find. Batter will be very thick. Drop rounded tablespoons on a well-greased cookie sheet and bake for 10-12 minutes until cake is set and tops are lightly browned. Remove to a wire rack and let the cookies cool completely before frosting.

Beat frosting ingredients in a stand mixer on medium speed until well combined and smooth. Add water a few drops at a time to help it come together if you need to. Sandwich two cookies with a tablespoon (or more!) of frosting and store in a cool spot. 

NOTE: You can absolutely substitute pumpkin pie spice rather than using individual spices for the cookies.