Oatmeal Whoopie Pies

4 Tbl butter, room temp
1/2 cup brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups rolled oats
3/4 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp salt

Cream butter and sugars on low then on medium about 3 minutes. Beat in eggs. Add vanilla and beat 3 minutes. In a food processor, process 3/4 cup oats until resembles flour. Mix all dry ingredients together, then add to the creamed mixture mixing until just combined. Drop by tablespoonful onto parchment lined cookie sheets. Bake @ 350 for 11-14 minutes.

Maple Filling:

1/2 cup butter, room temp
2 cups powdered sugar
1 Tbl milk
2 Tbl pure maple syrup
1/8 tsp maple flavoring

Cream butter on low speed until creamy. Add the sugar, 1/2 cup at a time, with the mixer on low until incorporated. Add the milk, maple syrup and maple flavoring, and beat on medium for 3-4 minutes to incorporate, scraping down the sides of the bowl as needed. Scoop some filling on half the cookies and top with the other cookies.

Makes about 24 Whoopie pies

Gingerbread Whoopie Pies

4 cups flour
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp cloves
1/4 tsp nutmeg
1/2 cup butter, room temp
4 Tbl shortening
3/4 cup brown sugar
1 egg
3/4 cup molasses
3/4 cup buttermilk

Sift together flour, ginger, cinnamon, salt, baking soda, cloves and nutmeg. Cream together butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, 5 minutes. Add egg then molasses. Add 1/2 flour and 1/2 buttermilk mix well; scrape down sides of bowl. Add remaining flour and buttermilk. Mix well. Drop by 2 tablespoonfuls onto parchment lined cookie sheet. About 6 cookies per pan. Bake @ 325 for 10-13 minutes.

Classic Marshmallow filling;
1 1/2 cups marshmallow fluff
1 1/4 cups shortening
1 cup powdered sugar
1 Tbl vanilla

Beat together fluff and shortening, starting on low and increasing to medium speed until mixture is smooth and fluffy, 3 minutes. Reduce speed to low add sugar and vanilla and beat until incorporated. Increase speed to medium and beat 3 minutes until fluffy.
Place a scoop of filling on half the cookies and top with the remaining cookies to make sandwiches.

Makes about 15 whoopie pies

Pumpkin Snickerdoodle Cookies

2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks (1cup) butter, softened
1 egg
3/4 cup pumpkin
2 Tbl cinnamon

Preheat oven to 400.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.
In a bowl cream butter and 1 1/2 cups sugar at medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin and beat until combined. Add the dry ingredients and beat on low until combined. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in the sugar mixture, and place it on a parchment lined cookie sheet. Bake at 400 for 12-14 minutes.