Pumpkin Chocolate Chip Whoopie Pies

A few weeks ago - probably when I was in the midst of cooking one of the 70 or so butternut squash that we harvested this year (I still have a few on my porch - if you want one!), Ed suggested I make pumpkin whoopie pies. When I gave the excuse that I had never made pumpkin whoopie pies and didn't have a recipe, Ed said that his sister Bonnie would have a good recipe.

A few days later I happened to be at Bonnie's house - and there on the counter was a pan of pumpkin whoopie pies! I hinted that I'd like the recipe and Bonnie quickly wrote it out for me. 



Now I had no excuse. But who would want an excuse? These are so good! And they turned out perfectly, nice and round like a whoopie pie should. Unlike my former experience with whoopie pies when they spread out flat (probably something to do with my complusion to changed recipes). I frosted them (or rather my daughter frosted) with my friend Nola's cream cheese frosting. Yum!



These are a soft cookie. And they will stick together. It is rather a pain but about the only solution is to wrap each cookie individually in plastic wrap. Probably one reason why I've never got excited about making whoopie pies in the past.

But they are easy to freeze and perfect to slide into Ed's lunch. And with all the pumpkin on my porch, I'll probably be making these again.

Bonnie's Pumpkin Chocolate Chip Whoopie Pies

3 cups pumpkins puree
3 cups brown sugar
1 1/2 cup oil
3 eggs
6 cups flour
3 tsp vanilla
1 1/2 tsp salt
3 tsp cinnamon
1 tsp cloves
1 tsp ginger
6 tsp baking powder
3 tsp baking soda
3 tsp milk
2 cups chocolate chips

Mix pumpkin, sugar and oil. Add eggs. Dissolve soda in milk. Combine all ingredients together except chocolate chips. Fold in chips. Drop by spoonfuls on baking sheet. Bake at 350 for 10 minutes. Frost.

Cream Cheese Whoopie Pie Frosting

1/2 cup softened butter
1 (8 oz) pkg cream cheese
3 cups powdered sugar
1 tsp vanilla

Combine all ingredients.