ORIGINALLY POSTED ON NOVEMBER 18, 2011
Last year, around Thanksgiving, a friend passed along to me a recipe for Pilgrim Pies, otherwise known as pumpkin flavored whoopie pies. My husband loves whoopie pies and he was laid up in a cast last year at this time, so as a special treat I made these for him and some of his friends who came to visit the night before Thanksgiving. They all gave them a thumbs up, so here is the recipe for you. Thanks to reader Jen B. who told me that this recipe actually originated from “Family Fun,” which is one of my all-time favorite magazines.
Ingredients for the Pumpkin “Cookies”
2 c of light brown sugar
1 c oil
1 tsp vanilla extract
1 (15 oz) can of pumpkin
3 c flour
1 T pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Ingredients for filling:
4 ounces of cream cheese, softened
1/2 c butter, softened
2 tsp vanilla extract
4 – 5 c of confectioners’ sugar
Heat overn to 350 degrees.
Beat the eggs, brown sugar, oil and vanilla in a mixing bowl until smooth.
Stir in the pumpkin.
In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda and salt.
Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.Drop a heaping tablespoon (I use my Pampered Chef medium sized scooper for jumbo cookies, small scooper for smaller sized cookies) onto an ungreased baking sheet.
Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat together the cream cheese, butter and vanilla in a bowl until light and fluffy.
Mix in the confectioners’ cugar a half cup at a time, until the frosting is spreadable.
There is usually extra frosting.
Finally, assemble the pies.