Pumpkin Whoopie Pies

Fall is here and I don't imagine that there is a baker out there who isn't excited about the new season of baking upon us. The time when we switch from the fresh fruit concoctions of summer to the spices and and root vegetables of fall and when the chill in the air and the football games on t.v. make us relish turning the oven on for hours at a time.

I certainly like summer baking well enough, but I don't have enough experience with fresh fruit which lends itself to pies (which I suck at) or simple dishes that need to be eaten the same day they are made. My problem is that I need to make stuff that lasts at least overnight so that either Chris or I can bring it in to work for our coworkers -- otherwise it's destined for the trash can which is incredibly frustrating. (I actually threw away almost an entire cheesecake this summer because it was a long weekend and all my neighbors said they were on diets...)

So summer baking is kind of hit or miss with me. I made an excellent Strawberry Rhubarb Crisp and quite a few blueberry concoctions, but for the most part nothing to get me really excited. But now Fall is here and I love Fall and Winter baking full o f pumpkin and cinnamon, maple and molasses, apples and cloves and nutmeg.

These cookies are a perfect gateway between Summer and Fall when the air is still warm outside, but everyone is anticipating the flavors of Fall. The cookies mix up quickly, ready to go into the oven by the time it's done pre-heating and then they only bake for 12 minutes, but they fill the house with the cinnamon spice goodness of Fall. Then of course you make a marshmallow fluff icing and fill the cooled cookies with those -- making a soft, pumpkiny, yummy pillow of flavors perfect for indulging in.



Ingredients:
1 1/2 cups (15 oz can) pumpkin
2 large eggs
2 cups brown sugar
1 cup vegetable oil
2 tbsps molasses
1 tsp salt
1 tsp ground cloves
1 tsp grund ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 cups flour.

Filling:
1 cup vegetable shortening
1 cup powdered sugar
1 1/3 (4 oz) cups marshmallow fluff
1/4 tsp extra fine salt
1 1/2 tsps vanilla extract


To make the cookies, preheat the oven to 375 and line baking sheets (I prefer insulated) with parchment paper or silpats. Put the first 5 ingredients in the bowl of a mixer fit with a paddle attachment and mix well. Add the salt, spices, baking soda, and baking powder and combine. Next add the flour and stir until it disappears.

Scoop the cookies a 1/4 cup at a time onto the prepared baking sheets and bake 10-12 minutes until they are set on the edges and look mostly baked in the center. Place on cooling racks and cool completely.

To make the filling place all the ingredients in the bowl of the mixer and mix until well combined and fluffy. Portion the filling between two cookies to make sandwiches.