Thanksgiving

Rachel Ray's Pumpkin Whoopie Pies is for Dessert.

Rachel Ray's Pumpkin Whoopie Pies takes 20 minutes to prepare.

Rachel Ray's Pumpkin Whoopie Pies takes 15 minutes to cook.

Rachel Ray's Pumpkin Whoopie Pies makes 36 servings.

The ingredients for Rachel Ray's Pumpkin Whoopie Pies are:

1.5 sticks unsalted butter (1 stick melted, 1/2 stick softened)
1 cup packed brown sugar
2 large eggs at room temp lightly beaten
1 cup pumpkin puree
1 tbsp pumpkin spice
1.5 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt plus two pinches
1 2/3 cups flour
4 ounces cream cheese chilled
1 cup confectioners sugar

preheat oven to 350

line 2 baking sheets with parchment paper

in large bowl whisk together melted butter and brown sugar until smooth.

Whisk in eggs, pumpkin puree, & pumpkin spice, 1 teaspoon vanilla, baking powder, baking soda, and 3/4 tsp salt. using rubber spatula fold in the flour.

Using an ice cream scoop or table spoon drop 12 generous mounds of batter spaced evenly onto baking sheets baking until springy to the touch (about 10 mins) transfer to cooling rack to cool completely.

Frosting:
Meanwhile using an electric mixer cream the softened butter with the cream cheese. Add confectioners sugar and remaining 2 pinches of salt and 1/2 tsp vanilla. mix on low speed until blended, then on medium-high speed until fluffy (about 2 mins)

Spread the flat side of 12 cakes with frosting and top with another cake

* NOTE I do not make the pies, I make batter into cookies and top with the frosting. Makes about 36 small frosted cookies.

can also add chocolate chips for added delight. (not included in nutritional info)

Here is how you make Rachel Ray's Pumpkin Whoopie Pies:

makes approx 36 small frosted cookies

The nutritional information for Rachel Ray's Pumpkin Whoopie Pies is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 106.4

• Total Fat: 4.8 g
• Cholesterol: 22.5 mg
• Sodium: 114.3 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 0.4 g
• Protein: 1.4 g