Pumpkin Whoopie Pies

I know I know, this post is a tad tardy but I’m pretty sure these treats will be applicable throughout the year, pumpkin or not. If you’re looking to blame anyone, you can point all your fingers at season 11 of Grey’s Anatomy. I have been stalling on catching up with it for this exact reason. It’s like Lay’s chips ‘betcha can’t eat just one’ slogan. No wonder I don’t like watching it when it’s on TV, I apparently need to be able to watch 5 epi’s in a row and be ok with it. Thus, I’ve really only been watching Grey’s and eating whoopie pies.

It’s all good though! Even though Canadian thanksgiving is over, American thanksgiving and Halloween have yet to come. What does this mean? Plenty of pumpkin celebrating to continue! First off, who doesn’t love a whoopie pie? Honest to goodness, moist fluffy cookies with a gooey centre? It’s like an Oreo blew up and got freaky with it. This is a harvest twist on the traditional chocolate and vanilla whoopie pie. 9 times out of 10, I buy a can of pumpkin and throw half of it out. So after making a delicious batch of pumpkin gingersnaps, I decided to make Juddy’s eyes fall out of his head. He loves whoopie pies. Correction: Mom’s whoopie pies. As a result, I was certain these wouldn’t live up to the expectation.

Conclusion: Mom has competition.

Recipe for the cookies is from Joy of Baking

Recipe for filling:

8 oz pkg cream cheese, softened
1/2 c butter, softened
16 oz powdered sugar
1 tsp vanilla
pinch of cinnamon
Beat cream cheese and butter until smooth. Add sugar and vanilla. If you prefer your filling to be a little stiffer just add 1 tbsp of flour. I found that did the trick for mine. I also stored this in the fridge because I preferred them cold but you certainly wouldn’t have to.
These were so unbelievably moist. Like honestly the moistest thing I’ve ever put in my mouth. This does make a massive batch though, so I hope you have lots of friends. Thanks Jud’s office and Sheena Clark for not making me fat.
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