Pumpkin Pilgrim Pies

Like a moon pie, or a whoopie pie, but with lightly spiced pillowy pumpkin cakes...Vicky says, "Sister Patti (in Anaheim) made for my childrens' team that I serve on. I love pumpkin!" She proceeded to draw a pumpkin waving, "hello".

Everyone really enjoyed these! haha Even Anna was rendered speechless as she pondered the flavor experience!!
2 eggs
2 C brown sugar
1 C vegetable oil
1 tsp vanilla extract
1 can pumpkin (15 oz.)
15 oz. flour
1 T pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt

8 oz softened cream cheese
1 stick butter, softened
2 tsp vanilla extract
2-3 C powdered sugar
Heat oven to 350 degrees. Beat eggs, sugar, oil and vanilla in bowl until smooth. Stir in the pumpkin.

In a separate bowl, combine dry ingredients add to the egg mixture a half cup at a time, blending each time until smooth.

Drop a heaping tablespoon (or use the trusty scooper) of batter onto a parchment lined cookie sheet. Using a moist finger slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.

Meanwhile, beat the cream cheese, butter and vanilla until light and fluffy, mix in the sugar half cup at a time until the frosting is spreadable.

Turn half of the cookies bottom side up and spread a generous amount of frosting on each one, then top with the remaining cookies (right side up).

Makes about 16 pies

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