Spicy Pumpkin Whoopie Pies

• 2 eggs
• 2 cups sugar
• 15 ounces 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 grated nutmeg freshly, yes, fresh does make a difference
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 4 ounces cream cheese
• 1/2 stick butter room temp
• 2 cups powdered sugar
• 7 ounces Marshmallow Fluff I prefer the Fluff, but a jar of Marshmallow creme will
• 1 cup toasted pecans optional

1. 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.
2. 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.

eggs, sugar, pumpkin, oil, flour, baking soda, salt, chinese, grated nutmeg, ground ginger, cayenne pepper, cream cheese, butter, powdered sugar, marshmallow fluff, pecans

Taken from www.yummly.com/recipe/Spicy-Pumpkin-Whoopie-Pies-1674015 (may not work)