Pumpkin Whoopie Pies

• 2 cups Dark Brown Sugar
• 1 cup Canola Oil
• 1-1/2 cup Pumpkin
• 2 whole Eggs
• 3 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Ginger
• 1 teaspoon Cinnamon
• 1/8 teaspoons Ground White Pepper
• 1/4 teaspoons Nutmeg
• 2 sticks Unsalted Butter, Softened
• 3 cups Powdered Sugar
• 1 Tablespoon Vanilla Extract

1. Preheat oven to 350 degrees.
2. In a large bowl, beat together the brown sugar and oil. Add the pumpkin and eggs and mix well. Set aside.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, ground cloves, ginger, cinnamon, ground white pepper and nutmeg.
4. Add the wet ingredients to the dry and mix.
5. Scoop (or pipe) golfball-sized portions of batter onto lined baking sheets. Bake for twelve minutes. Let cool thoroughly before sandwiching together with frosting.
6. For the frosting, cream the butter until smooth. Add the powdered sugar and beat for about ten minutes, until light and fluffy. Add the vanilla extract at the end and mix well.

brown sugar, canola oil, pumpkin, eggs, allpurpose, baking powder, baking soda, salt, ubc, ubc, cinnamon, ground white pepper, ubc, butter, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/pumpkin-whoopie-pies-3/ (may not work)