Completely worth the cheat - pumpkin whoopie pies

We made this last week to bring to a potluck and I kid you not, I seriously contemplated taking the un-eaten ones home with me. This might not seem like an odd thing to do except for the fact that we left as they people were starting to move to desserts. They were and are just that good. A little Rachel Ray inspiration mixed with a little of my mom's classic chocolate whoopie pie filling makes for a totally cheat-worthy dessert for the holidays.


Ingredients:

Whoopie pie:

1 1/2 sticks unsalted butter (1 stick melted, 1/2 stick softened)

1 c. packed light brown sugar

2 eggs, room temperature, lightly beaten

1 c. canned pure pumpkin puree

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp nutmeg

1 tsp pure vanilla extract

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt
1 2/3 c. flour

Frosting:
1 stick margarine or unsalted butter, softened
1 tsp vanilla extract
3 heaping Tbls marshallow fluff
1 c. confectionary sugar
1 Tbls milk (optional - makes the filling lighter)

Directions:

1. Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, ginger, cinnamon & nutmeg, vanilla, the baking powder, the baking soda and salt. 

3. Using a rubber spatula, fold in the flour.

4. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

5. While the pie cool, cream the softened butter/margarine with the vanilla, fluff, and milk. Add the confectioners' sugar and mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

6. Spread the frosting on the flat side of one pie. Sandwich with another pie. ENJOY!