Learn how to make these delicious pumpkin spice whoopie pies. This perfect Fall dessert is easy to make but they look quite fancy! Tips and tricks for a great baking experience!

Whoopie Pie is such a funny phrase. So funny that Nate and I had to look up how the phrase originated. Because we lead exciting lives.

According to the ever reliable Wikipedia, it's rumored that Amish women would place them in farmers' lunch pails. When the farmers would find them in their lunches, they would be so excited that they would yell "Whoopie!"

I can only imagine what they would yell if they found these pumpkin spice whoopie pies. I've made them a few times already this year. It's becoming a problem. A delicious, delicious problem.

Pumpkin Spice Whoopie Pies

Makes 36 mini whoopie pies.

3 cups all-purpose flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Sift together dry ingredients (flour, cinnamon, baking soda, baking powder, ginger, salt, nutmeg and cloves) in a bowl.

In a mixing bowl, beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition. Add the vanilla. Slowly incorporate the dry ingredients into the wet until just combined.

Drop 1 teaspoon of batter into whoopie pie pan. If you don't have a pan, get one. You won't regret the $10 purchase. Or you can use a pastry bag or a dessert decorator piping thing (like this) (LOVE IT) to make a 1-2 inch circle. I prefer using a teaspoon scoop with my pan but I have also piped some using my piping contraption.