Pumpkin Whoopie Pies

4 cups flour

3 tsp cinnamon

1 1/2 tsp ground ginger

1 3/4 tsp baking soda

1 tsp salt

1 cup butter

2 cups sugar

1 cup vegetable oil

2 cups butternut squash or pumpkin puree*

1 1/2 tbsp milk

2 eggs

2 tsp vanilla extract

Preheat oven to 350 degrees.

Mix flour, cinnamon, ginger, baking soda and salt together in a large bowl. Set aside.

Cream butter and sugar together in a second mixing bowl. Add oil, squash/pumpkin puree, milk, eggs and vanilla.

Slowly add dry ingredients to the wet while beating on medium speed. Continue beating until well mixed.

Drop in 1/2 teaspoons onto a greased baking sheet 1 1/2 inches apart. Bake for 10 - 12 minutes, until bottoms are golden.

For Filling (adapted from Allrecipes.com )

2 sticks (1 cup) unsalted butter, softened

2 cups powdered sugar

4 cups marshmallow fluff

2 tsp vanilla extract

1/4 tsp of lemon zest, optional

1/4 tsp salt

Cream together the butter and the sugar.

Add the remaining ingredients and beat together until well combined.

Put the filling into a large ziplock or other clean bag. Snip a small piece off the corner and use as a pastry bag to pipe the filling onto the bottom side of one cookie.

Press the bottom side of another cookie into the filling and Whoopie! you’re all set.