Spicy Pumpkin Whoopie Pies

Photo: Jenny Johnson

Ingredients

Cakes:

2 eggs

2 cups sugar

15 oz can pumpkin (not pumpkin pie filling)

1/2 cup oil

2 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon Chinese 5- spice

1/4 teaspoon freshly grated nutmeg (yes, fresh does make a difference)

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

Fluffer Filling:

4 oz cream cheese

1/2 stick butter (room temp)

2 cups powdered sugar

7 ounces ½ jar Marshmallow Fluff (I prefer the Fluff, but a jar of Marshmallow creme will

1 cup toasted pecans (optional)

Preparation

Preheat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at low speed beat eggs, sugar & pumpkin until mixed. Mix in oil. Gradually beat in remaining dry ingredients. Drop by rounded tablespoons onto cookie sheets. Bake about 10-12 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes about 22.

For filling:

Bring butter to room temperature. In a medium bowl with mixer at low speed, beat butter and cream cheese until mixed. Beat in Marshmallow Fluff. Add confections sugar until mixed. Stir in pecans.