Pumpkin Pillows

For the pillows:

Cream butter, sugar, and eggs. Blend in pumpkin and vanilla. Stir dry ingredients together and add to the sugar mixture. Drop by muffin-scoopfuls onto parchment-lines cookie sheets. Bake for 10 minutes at 400F, or until edges are barely browned and center is barely cooked. You do NOT want to over-bake these. As long as they are not gooey in the middle, they will finish setting up on the cookie sheet after they are removed from the oven. Let cool completely on cookie sheet before filling.

Filling:

Whip filling ingredients together. Spread the filling between two pillows.

Serve or wrap and store in the fridge for a week or two (they’ll never last that long). I’ve even had good success freezing them for a short period of time, as long as they were properly wrapped to protect from “frostbite.”

We LOVE these. The Amish-style Whoopie Pies are a little too sweet for my taste, but the cream cheese is just the ticket to balance these out, and the subtle blend of spices make your home smell sooo welcoming!