I hope everyone has been enjoying all of Rach’s Christmas series here on the blog! I’m so happy to be taking  part by sharing some sweet treats.

Before I show you my goodies I have to preface by saying….I know when most of you think pumpkin you think Thanksgiving. Well, I don’t!! Haha. In my area, you can NEVER find pumpkin filling in the grocery store unless its October, November, or December. Thus, I enjoy making pumpkin recipes ALL through the holiday season, not just at Thanksgiving!!

Thus I give you…Pumpkin Whoopie Pies with Cream Cheese Filling

Here’s how to make them!

In a large mixing bowl mix together 1 cup granulated sugar, 1 cup brown sugar and 1 cup canola oil. Add in an entire jar of pumpkin puree (the larger kind!), 2 eggs, and 1 teaspoon of vanilla extract,

Add to the pumpkin mix a mixture of 3 cups flour, 2 tablespoons of cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg.

Mix together until smooth.

Use a cookie scoop to spoon out tablespoon sized cookies onto parchment paper on a cookie sheet. Bake at  350 degrees for 12 minutes.

While the little whoopies are baking, you can get to work on the cream cheese icing!

In a large mixing bowl, mix together 3 cups of powdered sugar, 8 ounces of softened cream cheese, 1/4 cup of softened butter, and 1 teaspoon of vanilla extract.  Mix until most lumps are gone.

YUM. Anyone else REALLY enjoy being able to lick out the bowl after this step?? I so do 🙂

Take your whoopies out of the oven and let cool.

After they have cooled, ice the middle with the cream cheese icing.

Stick another whoopie on top, and you’ve got a pumpkin whoopie pie!

This recipe uses extra pumpkin so the whoopies are extra moist and delicious. They’re so good, you’ll want to eat pumpkin ALL year round!