Pumpkin Chocolate Chip Whoopie Pies

Here is another famous recipe from our good friend, Bonnie.  We make these around Fall time, and they go great with mulled apple cider.  

 

Pumpkin Chocolate Chip Whoopie Pies

Recipe from Bonnie Brown  

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 tsp salt
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup pure pumpkin canned
• 1 large egg
• 2 tsp vanilla
• 2 cups semi-sweet chocolate chips
• Butter cream icing (recipe follows)

Directions:

1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, cloves, salt & baking soda into a small bowl. Beat butter, sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto Parchment lined sheets; flatten slightly.
3. Bake for 15 to 20 minutes or until centers are set. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Be sure to make cookies uniform in size so they sandwich together evenly.
4. While cookies are cooling prepare the Butter Cream icing as follows:
   
   • 1 cup (2 sticks) butter, softened
   • 2 tsp vanilla
   • 4 cups confectioners' sugar
   • 4 tbsp milk (whole milk or evaporated is preferred)
   In a large bowl, cream together the butter and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy.
5. Once cookies have completely cooled, spread icing between two cookies. Enjoy!!