fall

Pumpkin Whoopie Pies

Celebrate fall with these fun, kid-friendly cookies.

Online Jewish Week Columnist

Ingredients
Ingredients: 
Cookie:
2 sticks (1 cup) butter or margarine, melted
2 cups packed light brown sugar
4 eggs
2 cups (about 1 15-oz. can) canned pumpkin
2 tablespoons pumpkin pie spice (OR 1 1/2 tablespoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice and 1/2 teaspoon ground ginger)
1 tablespoon vanilla
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/3 cups flour
Frosting:
4 ounces cream cheese
1 stick (1/2 cup) margarine or butter, softened
1 cup confectioners' sugar
1 tablespoon cinnamon
Syndicate content