Ok. It’s finally happened. I’ve come over to the pumpkin side.
I tried to fight it. To ignore my inner desire to be immersed in pumpkin and it’s sweet sweet pairing with cinnamon, nutmeg, ginger, cloves and nutmeg but the starchy fruit won.
Ok first off, I made these pumpkin whoopie pies way too big. The cookie is filling as heck. You will feel like your stomach will explode if you try to eat one this big in one sitting.
I’ve described how to make them smaller in the recipe. I also froze mine because they make yummy ice cream sandwiches too.
Pumpkin Whoopie Pies
To make the cookie combine all the ingredients in a bowl and mix until you have a smooth batter.
Line a baking sheet with parchment paper and with a large spoonful , scoop the batter and shape into a 2" wide circle.
Bake at 350 degrees for 15 to 18 minutes.
Remove and let cool.
To make the whipped topping, remove the hardened coconut fat from the can and place this in a bowl with pumpkin puree, pumpkin spice and maple syrup.
With a hand mixer beat this until you have a whipped topping.
Spoon this between the cookie to make a sandwich.
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