Pumpkin Whoopie Pies

For the pumpkin part:
3 c. brown sugar
1 c. salad oil
2 eggs
1 1/2 c. pumpkin
1 tsp. each of cinnamon, cloves, ginger, salt, baking soda, baking powder, vanilla
3 1/2 c. flour

For the creme filling:
1/2 c. butter (room temp)
1 c. confectioner’s sugar
1 c. whipped marshmallow
1 tsp. vanilla
few drops of milk
(I like to double the filling)

Mix the pumpkin part together in the order shown. Bake on a parchment lined cookie sheet @ 350 for 8-10 minutes. Set on a rack to cool. Mix all the filling ingredients and refrigerate until you are ready to add as a center. Fill whoopie pies and wrap individually in saran wrap and refrigerate. I like them better the next day.
Makes approximately 2 1/2 dozen

Recipe from Carol Keller


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