Pumpkin Spice Whoopie Pie

Y'all, these little whoopie pies are so delicious. With all the sugar, how could they not taste good? I adapted this recipe to make it gluten free. When fall rolls around, I am in the mood for pumpkin everything! I absolutely love pumpkin recipes, and this is my first pumpkin recipe of the season. It makes a lot of small whoopie pies and trust me, you want small ones! They cook better when they are small and they are too sweet to eat a large one. Bite-size whoopie pies are just right for this recipe. :)

Whoopie ingredients:
1 cup brown sugar
1 cup white sugar
15 oz canned pumpkin
2 eggs
1 cup vegetable oil
1tsp. vanilla extract
3 cups gluten free all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1tsp. cinnamon
1 tsp. ginger
1/2 tsp salt
1/2 tsp nutmeg

Icing ingredients:
1 stick butter, softened
1 box of cream cheese, softened
2 cups powdered sugar
sprinkles of some cinnamon
a few drops of vanilla extract

1. Preheat oven to 350 degrees. 
2. In a mixing bowl, mix brown sugar, white sugar, vegetable oil, pumpkin, and eggs together. Mix in vanilla. 
3. In another bowl, mix the rest of your whoopie dry ingredients. Once mixed, add these ingredients into the wet ingredients. 
4. Once it is all blended, put the mix into a gallon size bag. Cut a small hole at the bottom tip. This allows you to pour the mix into bite size whoopies. 
5. Using a cookie sheet, lay a piece of parchment paper on top and start making small whoopies. 
6. Bake for about 12-14 minutes. (Time may vary depending on your oven, so watch it as it cooks.)
7. When they are done, transfer them to a cooling rack. 
8. Repeat steps 5-7 until all of the mix is gone. 
9. While the whoopies are cooling, start making the icing for the inside. 
10. Start by mixing the butter and cream cheese. 
11. Once it is blended, add the rest of the ingredients and blend. 
12. Using a gallon size bag, pour icing into it. Cut a small hole at the bottom tip to pour the icing.
13. When whoopies are cooled, ice the inside of one and top it with another whoopie to make the pie. Repeat until all whoopie pies are made.
14. Keep in refrigerator. Enjoy! 

xoxo

Jade