PUMPKIN WHOOPIE COOKIES

I have been wanting to make these NUMMY cookies for over a month. I finally found the time to try them out. These are DELICIOUS! They are PUMPKIN WHOOPIE COOKIES WITH CINNAMON CREAM CHEESE FROSTING!!!  You have to put the batter in a cake decorating bag and pipe it into a circle like a CINNAMON ROLL. They don't get wider only a little taller. You then put the cinnamon cream cheese frosting in the middle of 2 cookies and wala...you have a Pumpkin Whoopie Cookie!
These just might be my new favorite FALL TREAT! I really think you need to make these instead of Pumpkin Pie or Pumpkin Bars. They are that good!!

 Pipe the batter on your cookie sheet so it looks like a Cinnamon Roll starting in the middle and working your way out.

OK, so do you want the recipe? You NEED THIS RECIPE. They are so moist and super delicious!!
Here it is:
Mix 3 C Flour
1 T Cinnamon
1t Baking Soda
1t Baking Powder
1t Ground Ginger
1/2 t Salt
1/2 t Ground Nutmeg
1/2 t Ground Cloves

1 C Brown Sugar
1 C Sugar
1 C Vegetable Oil
1-15 oz Can of Pumpkin
2 Large Eggs
1 t Vanilla

Preheat oven to 350 degrees.  Beat together brown sugar, sugar, oil and pumpkin. Add eggs, then vanilla. In a separate bowl mix the dry ingredients. Slow incorporate the dry ingredients into the wet ingredients until just combined. Using a pastry bag with a round tip squeeze out circles of batter starting from the middle and working otward until the circles are about 2 inches in diameter. Bake 11 min. and cool on a rack.

Cinnamon Cream Cheese Frosting:
1-8 oz pkg Cream Cheese, softened
1 stick unsalted Butter (room temperature)
1-16 oz pkg Powdered Sugar ( I used like an extra cup than what this called for)
1 capful of Vanilla
A pinch of Cinnamon to taste ( I added way more than a pinch!)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the cookies and top with another piece. Enjoy right away or chill overnight.

Let me know if you try these and what you think of them!