Pumpkin Whoopie Pies with Cream Cheese Filling

Time: 60 minutes
Yield: 30 whoopie pies
Recipe adapted from Better Homes and Gardens

***NOTE: The whoopie pies should be stored in the refrigerator, served on a plate and eaten with a fork. They tend to get a little bit sticky.

1 (15 ounce) can pumpkin
10 T butter, softened
2 spice cake mixes
4 eggs
1 C milk
1 t vanilla

2 (8 ounce) packages cream cheese, softened
4 T butter, softened
1 t vanilla
4 C powdered sugar
1 T maple syrup
dash salt

1. Turn your oven to 350 degrees and find yourself a nice can of pumpkin. You will need the small 15 ounce can. Toss it into your stand mixer, or large mixing bowl. Add 10 tablespoons softened butter and mix the two together until well combined. 3 minutes should do the trick.

2. To your mixer add two spice cake mixes, you may want to sift these ingredients as they go into the mixer. Sometimes, depending on how long they have been on the shelf, the contents of the box can get a bit clumpy.

3. Add 4 eggs, 1 cup of milk and 1 teaspoon vanilla. Mix until well combined.

4. Drop the batter onto a cookie sheet you have sprayed with cooking spray. You want about 1 1/2 tablespoons of batter per cookie.

5. Bake the cookies for 8 minutes, or until the top springs back if you lightly tap it. Let the pies rest on the hot cookie sheet for a couple of minutes, then transfer them to a wire rack and let them cool completely.

6. Into your stand mixer place 2 packages of cream cheese and 4 tablespoons of softened butter. Beat the two together until it's nice and smooth, remembering to scrape the bottom of the bowl with a rubber spatula to be sure you get all of the cream cheese evenly incorporated.

7. Add 1 teaspoon vanilla, 4 cups of powdered sugar and 1 T maple syrup. Beat until all is nice and smooth.

8. Frost the underside of a pie with some filling and then place another pie on top.

9. Repeat until all the pies are filled.

Serve and enjoy!