# Components:
→ Pumpkin Cookies
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 tablespoon pumpkin pie spice
06 - 1/2 cup unsalted butter, softened
07 - 1 cup light brown sugar, packed
08 - 2 large eggs
09 - 1 cup canned pumpkin purée
10 - 1 teaspoon vanilla extract
→ Cream Cheese Filling
11 - 1/2 cup unsalted butter, softened
12 - 8 ounces cream cheese, softened
13 - 2 1/2 cups powdered sugar, sifted
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
→ Monster Face Decoration
16 - Assorted candy eyes
17 - Food coloring gels
18 - Mini chocolate chips
19 - Licorice strings
20 - Assorted sprinkles
21 - Additional candy, as desired
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
03 - In a large bowl, cream butter and light brown sugar with an electric mixer until light and fluffy. Add eggs one at a time, then blend in pumpkin purée and vanilla extract.
04 - Gradually add dry ingredients to the wet mixture, stirring just until combined.
05 - Drop tablespoonfuls of batter onto prepared sheets, spaced about 2 inches apart.
06 - Bake for 12 to 15 minutes, until cookies are set and spring back when touched. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat softened butter and cream cheese until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat until creamy and fluffy.
08 - If coloring is desired, divide filling into several bowls and stir in food coloring gels as needed.
09 - Spread or pipe filling onto the flat sides of half the cooled cookies. Top with remaining cookies to create sandwiches.
10 - Decorate each assembled whoopie pie with candy eyes, chocolate chips, licorice, sprinkles, and other candies, using filling as adhesive where needed.
11 - Chill completed pies for 15 minutes to allow decorations to set before serving.
