Gingerbread Pumpkin Whoopie Pies

• 18 ounces gingerbread mix (1 box)
• 15 ounces cream cheese frosting, mix (1 container)
• 1 egg
• pumpkin butter
• 14 cup warm water
• Pam cooking spray

1. Spray the muffin tins, set aside.
2. Place the gingerbread mix in a mixing bowl.
3. Add the egg to the gingerbread mix.
4. Add the warm water.
5. Mix well.
6. Scoop mixture out with measuring scoop.
7. Place each scoop of gingerbread mix into a muffin cup.
8. Preheat oven to 375.
9. Bake the whoopie pies on the middle rack of the oven for 8 minutes.
10. Watch carefully.
11. Remove from oven turn out onto rack and cool.
12. Mix 3/4 cup frosting in mixer bowl.
13. Blend just to get smooth.
14. Add 1/4 cup pumpkin butter to frosting mix.
15. Blend to get smooth but do not over beat.
16. Generously frost 6 whoopie pies.
17. Top each 6 with the remaining 6 as caps.
18. Note: You can also add some seasonings like cinnamon to the frosting.

gingerbread, cream cheese frosting, egg, pumpkin butter, water, spray

Taken from www.food.com/recipe/gingerbread-pumpkin-whoopie-pies-481422 (may not work)