Phenomenal Phoods

Pumpkin Snickerdoodle Whoopie Pies

Ingredients:

For the whoopie pies:

• 1 cup butter (softened)
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup pumpkin
• 3 cups flour
• 1 Tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

For rolling:

• 1/4 cup sugar
• 1 Tablespoon cinnamon

For the frosting:

• 1 cup butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 2 Tablespoons milk
• 1/2 teaspoon nutmeg (you can leave this out if you like)

Instructions:

For the whoopie pies:

1. Cream together the butter and sugars with a mixer until smooth.
2. Add the egg and vanilla, mixing just until combined.
3. Add the pumpkin, mixing just until combined.
4. Whisk together the dry ingredients in a separate bowl.
5. Add dry ingredients to the wet ingredients, mixing just until combined.
6. Refrigerate the cookie dough for at least an hour. It will be sticky, but you should be able to roll it into balls. I suggest putting some flour on your hands before rolling the dough.

For rolling:

1. When you are ready, preheat the oven to 375 degrees F and line a couple of cookie sheets with parchment paper.
2. Mix sugar and cinnamon in a small dish.
3. Roll the cookie dough into 1 inch balls.
4. Roll each cookie dough ball in the cinnamon sugar mixture and place a couple of inches apart on the prepared cookie sheets.
5. Bake at 375 degrees F. for 9-11 minutes, until just starting to brown. Let cool completely before frosting.

For the frosting:

1. Combine all ingredients with a mixer until smooth. Add more powdered sugar or milk to get the consistency you like. Frost half of the cookies and top with the remaining halves.