It's fall!

Fall is my favorite season (but, if you ask me in the middle of the winter, I might say summer). The trees turn to a beautiful orange color, the air is crisp, the hustle of summer is over, and it's the perfect time to bake. It also means I can break out the pumpkin. So, I think it's about time I shared one of my favorite fall treats. Pumpkin Whoopies. Even Mike (who does not like pumpkin) LOVES these. You need to try them at least once this fall. They are perfect to take to a small party or Thanksgiving Dinner.  My guess is if you make them once, you'll make them again :)

Timber!

 

Cookies:
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs, at room temperature, lightly beaten
1 c pumpkin puree
1 tsp vanilla extract
Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tbs butter, softened
1/2 tsp vanilla extract
1/2 c powdered sugar 
For cookies: Preheat oven to 350 degrees F. Lightly grease or line cookie sheets with parchment paper. 

Directions

1. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.
2. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
3. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
4. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
   
   
   Happy Baking!