Pumpkin Whoopie Pies.

My house smells amazing right now. Heidi and I are having a baking day! Be prepared for a flood of delicious posts!!

I'll start with that of pumpkin whoopie pies. I made these last year and fell.in.love. This time I use some whole wheat flour. I enjoy the texture and slightly nutty flavor whole wheat flour adds. Plus its slightly healthy. :)

Pumpkin Whoopie Pies.

3 cups flour (2 cups all purpose, 1 cup whole wheat)

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

2 cups brown sugar

1 cup vegetable oil

3 cups pumpkin puree

2 eggs

1 teaspoon vanilla

Combine dry ingredients - mix well - set aside. Combine oil and brown sugar. Mix well. Add pumpkin puree and mix well. Add eggs and vanilla. Mix well. Slowly add dry mixture - stirring as you add.

Drop heaping tablespoon fulls onto baking sheet covered with parchment paper. Bake for 15 minutes in a 350 degree oven.

Cool. Prepare filling.

Pumpkin Pie Cream Cheese Frosting.

1 stick of butter

1 8-ounce package of cream cheese

2 cups powdered sugar

1 teaspoon pumpkin pie spice

Beat butter and cream cheese until smooth. Add powdered sugar and pumpkin pie spice. Beat only until combined.

Assemble whoopie pies by placing a glob of frosting on the flat side of a whoopie pie and sticking a second pie to the frosting (flat sides together).

Refrigerate for a couple hours before serving. These will keep in the refrigerator for 3 days.