It’s pumpkin time, but I haven’t gotten a chance to buy our baking or decorating pumpkins for this year yet (slacker!), so this is a recipe for Pumpkin Whoopie Pies from Martha Stewart’s website that I made last year. Just like my pumpkin ice cream recipe, I bought small baking pumpkins, baked them until soft, scooped out the flesh, and pureed it in my food processor. I like Martha Stewart’s recipe for Pumpkin Whoopie Pies because it includes a recipe for a cream cheese filling. Compared to Bakerella’s recipe for cream cheese frosting, Martha Stewart’s uses less sugar and butter. I think the lower sugar content helps focus the flavor on the pumpkin in these whoopie pies. These whoopie pies turned out to be really moist and tender.