Pumpkin-Chocolate Whoopie Cookies

Name: Pumpkin-Chocolate Whoopie Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 2 dozen
Ingredients: 2 cups packed brown sugar; 1 cup canola oil; 2 large eggs; 3 cups canned pumpkin; 3 cups all-purpose flour; 3 tablespoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1/2 cup miniature semisweet chocolate chips, melted; 3 cups confectioners' sugar; 3/4 cup miniature semisweet chocolate chips

Chocolate and pumpkin—yum! At a party, my friends cut their whoopie pies in half thinking that's all they'd eat. Once they had a taste, they devoured the rest. —Diane Selich, Vassar, Michigan

Ingredients

2 cups packed brown sugar
1 cup canola oil
2 large eggs
3 cups canned pumpkin
3 cups all-purpose flour
3 tablespoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup miniature semisweet chocolate chips, melted
3 cups confectioners' sugar
3/4 cup miniature semisweet chocolate chips

Directions

Preheat oven to 350°. In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then pumpkin. In another bowl, whisk flour, pie spice, baking powder, baking soda and salt; gradually beat into sugar mixture.
Drop by two tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until set. Remove to wire racks to cool completely.
In a large bowl, beat cream cheese, butter and melted chocolate until blended. Gradually beat in confectioners' sugar until smooth; fold in chocolate chips. Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate in airtight containers.

Originally published as Maple pumpkin Whoopie cookies in Ultimate Cookie Swap 2016 Bookazine