Today's recipe a baking recipe rather than stovetop. It's a variant on Whoopie Pies, again modified from one on the web. Whoopie Pies are a New England cookie/cake that are usually two filled chocolate cookies. I grew up with Whoopie Pies, and sold them in the supermarket deli where I worked in high school
This recipe is for pumpkin ones! The pumpkin really helps add moisture, and it's more of a spice cookie. I changed the filling which is often based on shortening, to cream cheese frosting. I'd recommend even doing a lemon cream cheese frosting (using lemon zest and lemon juice) in the frosting if you're not going to make some of it chocolate which I did.
Pumpkin Whoopie Pies
3 cups flour
1 tsp baking powder
1 Tbsp cinnamon
1 1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 cup butter
2 cups lt. brown sugar
2 large eggs
1 tsp. vanilla
1 3/4 cups home cooked pumpkin or 1 15 oz. canned pumpkin (not pie filling)
Line cookie sheets with baking parchment or silpat sheets. Preheat oven to 350 degrees.
Whisk dry ingredients in a bowl. In a mixer bowl, cream butter and sugar. Add eggs individually to the creamed mixture. Add extract and pumpkin. Beat in flour until just incorporated. Drop by heaping tablespoons onto the prepared sheets. Smooth tops of cookies with the back of a spoon. Bake 10-12 minutes in the center of the oven until cakelike and firm.
Cool on wire racks. When cooled, fill with your favorite cream cheese frosting. For easier filling, put frosting in a plastic bag, cut the corner off the bag and use as an informal pastry bag.