Pumpkin Whoopie Pies

It's pumpkin-everything season, but there is nothing basic about these easy-made-from-scratch pumpkin whoopie pies. Yes, we said easy. Yes, we said from scratch. And also believe us when we say, they're a showstopper at your next holiday event!

Shoutout to our friend, Abbey P for sharing her famous recipe for us to include!

Know someone who loves to bake? Give them our Baker's Delight gift box with the two spices from this recipe plus a third (Nutmeg!) you can't buy anywhere else!

The Bloom Team

---

Ingredients:

PIES

• 2 cups flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoon Bloom Organics Ground Cinnamon

• 1/2 teaspoon Bloom Organics Ground Ginger

• 1/4 teaspoon cloves

• 2 eggs

• 1 1/4 cups packed brown sugar

• 2/3 cups applesauce (or canola oil)

• 1 teaspoon vanilla extract

• 1 cup canned pumpkin

FILLING

• 3 cups powdered (confectionary) sugar

• 1 stick butter

• 3 tablespoons half and half

• 1 teaspoon vanilla extract

Directions:

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

2. In a small bowl mix together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.

3. In a separate bowl, mix together brown sugar and applesauce/oil. Add eggs, vanilla, and pumpkin.

4. Stir in flour mixture.

5. Drop heaping tablespoons onto lined cookie sheets.

6. Bake for 10=12 minutes or until the cookie pie springs back upon touching. Cool on racks.

7. For filling: beat powdered sugar with butter. Pour in half-and-half and vanilla. Put large dollop of filling in between two pies.

ENJOY!