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Pumpkin Whoopie Pies
January 01, 2007

I have made these whoopie pies close to a dozen times since I found the recipe and they always turn out excellent. Everyone loves them because they are not overly sweet, but are super moist. I always add a little extra cloves or "baking spice" to make them extra spicy, just because that is the way I like them. If you beat your egg white until stiff peaks form the frosting is even fluffier. It is true that they turn out pretty much how they are put onto the cookie sheet so using a piping bag (or a ziploc bag with the corner cut off) will result in a smoother cookie top. I have never tried the cream cheese filling but I would think it would be too rich. The best part about this recipe is you can eat more than one, because they are not icky sweet.

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