Pumpkin Whoopie Pies

3 c. flour
1 c. vegetable oil
2 eggs
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
2 c. brown sugar
1 (15 oz.) can pumpkin filling
1 tsp. cinnamon
1 tsp. cloves
1 tsp. baking powder
1 tsp. vanilla

Preheat over to 350 degrees. Combine dry ingredients in a bowl. Mix sugar, oil, eggs and pumpkin, vanilla in another bowl. Gradually add dry ingredients and mix well. Drop by teaspoonful on ungreased cookie sheet. Bake 10-12 mins. Let cookies cool before filling.

Cream Cheese Frosting Filling:

1 stick butter
1 (8 oz.) cream cheese
4 c. confectioners sugar

Cream ingredients together well. Spread frosting on one cookie, then top with second cookie. Wrap each whoopie pie individually with saran wrap. Keep in refrigerator until eaten. Makes 24 whoopie pies.

Susan St. Amand