Pilgrim Pies

OK, if you think Whoopie Pies are awesome, you've got to try this Thanksgiving (or anytime!) version! It's one of my childrens' favorite cookies!

Pumpkin Cookies:
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 tsp vanilla
1 (15 oz) can pumpkin
3 cups flour
1 TBLS pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Filling/Cream cheese frosting:
4 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
4-5 cups powdered sugar

Heat oven to 350 degrees. For cookies, beat eggs, brown sugar, oil and vanilla until smooth. Stir in pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

Drop by heaping tablespoonfuls on to ungreased cookie sheet, using a moist finger to slightly flatten each mound. Bake cookies for 12 mins, then transfer to wire rack to cool completely.

Meanwhile, make frosting: beat together the cream cheese, butter, and vanilla until light and fluffy. Mix in the powdered sugar and half cup at a time until frosting is spreadable.

To assemble pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top with remaining cookies (turned right side up). Makes 10-14 Pilgrim Pies.