PUMPKIN WHOOPIE PIES
1 egg 3 cups brown sugar 1/2 cup oil 2 cups pumpkin purée 1 tsp vanilla 3 cups flour 1 tsp cinnamon 1 tsp ginger 1 tsp cloves 1 tsp salt 1 tsp baking soda 1 tsp baking powder For batter, beat egg, brown sugar and oil. Add remaining ingredients and mix until smooth. Drop by the spoonful (about 1 teaspoon of batter) on greased cookie sheets. Bake at 350F for 10-12 minutes. Cool slightly and then remove them from the cookie sheet. Cool completely. Two options for filling: Option One: Browned Butter Icing: 1 cup butter 4 cups icing sugar 1 tsp vanilla 1/4-1/2 cup hot water Melt butter in a medium saucepan and continue cooking over medium-high heat. until butter has turned a golden brown and smells wonderful. Remove from heat. Pour hot butter into a mixing bowl and add icing sugar and vanilla. Add a small amount of the hot water and then beat until smooth, adding more hot water as needed to make the icing of spreading consistency. It may seem slightly runny, but it will harden as it cools; While the icing is warm, spread half of the cookies with icing and top with another cookie, sandwich style. Option Two: Cream Cheese Filling: 8 oz. Package cream cheese, room temperature ½ cup softened butter 3 cups icing sugar 1 teaspoon vanilla Mix together ingredients. Spread on half of cookie and top with another cookie, sandwich style. Store cookies in an airtight container. May be frozen. Makes 20-25 whoopie pies.
