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Pumpkin Whoopie Pies

I can't believe that Thanksgiving is just around the corner. I am excited, this year I get to host it at my house.  Here are some recipes to try. I am trying to find a good desert to serve. What do you think?


Pumpkin Pecan Whoopie Pies


Batter
½ cupGranulated Sugar
½ cupPacked Golden Brown Sugar
½ cupVegetable Oil
¾ cupCanned Pureed Pumpkin
1Large Egg
1½ cupsAll-purpose Flour
1 tspPumpkin Pie Spice
½ tspBaking Powder
½ tspBaking Soda
⅛ tspSalt
⅓ cupFinely Chopped Pecans
Filling
1(8 Ounce) Package Cream Cheese, softened
2 TbspUnsalted Butter, softened
1 cupPowdered Sugar
½ tspVanilla
¼ tspGround Cinnamon

DIRECTIONS:
Preheat oven to 350°F. Line two large baking sheets (preferably insulated) with parchment paper.
To prepare whoopie pie batter, combine sugars in a large bowl. Add oil and beat with electric mixer until smooth. Add pumpkin and egg; beat well.
Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt in a small bowl. Add half to pumpkin mixture; mix well. Add remaining dry ingredients and mix until blended.
Drop a tablespoon of dough (a 1-tablespoon cookie dough scoop works well) onto parchment about 3 inches apart. (Try to keep dough smooth and rounded.) Sprinkle pecans over half the mounds. Bake at 350°F for 10 to 13 minutes until firm and just lightly golden. Place on wire rack to cool completely.
To prepare the whoopie filling beat the cream cheese and butter in a medium bowl until smooth. Add sugar, vanilla and cinnamon; beat until well-combined and smooth. Chill in refrigerator about 15 minutes.
To make whoopie pie sandwiches, spread or pipe filling (about 1 tablespoon) on flat sides of the cakes without pecans; top each with pecan-topped cakes, flat side in. Dust with additional powdered sugar if desired.

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