Here they are--pretty good for a first run.
I adapted the recipe from one I found on allrecipes.com:
Pumpkin Whoopie Pies:
For the cookie portion:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 1/2 cups of packed pumpkin
- 1 teaspoon vanilla extract
Bake at 350 on parchment paper lined cookie sheets for about 10-12 minutes. I used a little cookie dough scoop to try to keep them about the same size.
I covered them since I made them a day ahead and filled them on Thanksgiving day with cream cheese frosting. I covered them tightly and would not be so rigid about that the next time--they were a bit sticky the next day.
Since I really don't like pumpkin and Thanksgiving is a day that I absolutely want my sweets, I had to bring a couple of stand-by desserts in case there were others who would not be interested in that flavor.
I set up a dessert bar that consisted of the pumpkin whoopie pies, Reese's peanut butter cup brownies, chocolate cupcakes with raspberry buttercream frosting, red velvet cupcakes with cream cheese frosting, and a triple chocolate cheesecake.