Pumpkin whoopie pies are certainly not a new recipe. In fact, I first made this recipe about 5 years ago when I went to visit my boyfriend (who is now my husband), out in Iowa for Thanksgiving. With no family in town, we had great “friendsgiving” with some friends from his grad school, and I took along these whoopie pies.
To be honest, the reason why I made this dessert was purely selfish. I am not a huge fan of the fruit pies that seem to take center stage at Thanksgiving. However, bake up something pumpkin spice and slather it in cream cheese frosting, and I’m there. Therefore, I tend to make either these or a pumpkin roll whenever I am in charge of dessert for Thanksgiving.
The best thing about whoopee pies is that they are small, so if you’re too full from the turkey/mashed potatoes/stuffing/rolls/sweet potatoes/etc., you can still have a little bit of dessert without making you feel like, well, a stuffed turkey! You can also make them a day of two ahead of time – just be sure to store them in the fridge.
Source: Martha Stewart