Pumpkin Whoopie Pies - Yum.

While this blog mostly focuses on healthy, lighter recipes... from time to time I will throw in your old-school original recipes, and this is one of those times. I made these when the recipe was first published in Everyday Living with Rachel Ray back in October 2007. These are phenomenal and rank up there as one of my favorite recipes of all time. I can't tell you how many time I've been asked to make these since for holidays, birthdays and parties. Enjoy! They're not good for you, but man, they're tasty!

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened

1 cup packed light brown sugar

2 large eggs, at room temperature, lightly beaten

1 cup canned pure pumpkin puree (not the pie filling, the one that's just pumpkin)

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups flour

Frosting

5 ounces cream cheese, chilled

1 cup confectioners' sugar

Preparation

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bow, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda, and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transder to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar  and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended then beat on medium high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Yields: 12 whoopie pies