Pumpkin Whoopie Pies We couldn't get enough of these tantalizing treats from Betsy Bullard. 1/2 Cup butter, softened (1 stick) 1/2 Cup vegetable oil 2 Cups firmly packed brown sugar 2 TB. maple syrup (Betsy uses dark) 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 2 tsp. CINNAMON (Betsy uses VIETNAMESE) 1 tsp. POWDERED GINGER 1/2 tsp. GROUND NUTMEG 1/4 tsp. GROUND CLOVES 2 large eggs 1 1/2 Cups (1 15-oz. can) pumpkin puree, NOT pumpkin pie filling 3 1/4 Cups flour (white whole wheat or whole wheat pastry flour works well) 1 8-oz. pkg. cream cheese, softened 2 TB. butter, softened 2 TB. shortening 2 Cups powdered sugar 1/2 Cup marshmallow fluff (see note) 1 tsp. PURE VANILLA EXTRACT or MEXICAN VANILLA EXTRACT 1/4 Cup diced CRYSTALLIZED GINGER, optional

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