The pumpkin monster has returned

If you remember from last year I'm kinda crazy about all things pumpkin. In fact I think 2 pumpkin ales were too much on Saturday night and I could feel it for the most part of Sunday. The rain didn't help much, but the consumption of cookies did! With less sugar, oil, and more fiber (thanks to whole wheat pastry flour) they're on the healthier side of desserts!

• 1 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 1 1/2 cups solid pack pumpkin puree (used fresh pumpkin)
• 2 eggs
• 2 cups whole wheat pastry flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon pumpkin spice

For the icing

2 packages cream cheese softened

1/4 cup butter softened

2 cups powdered sugar

1 teaspoon of vanilla (though think I would use more next time)

Preheat oven to 350 and grease cookie sheets. Mix together the sugar, oil, and applesauce. Add pumpkin, egg, and vanilla. In a separate bowl mix together the dry ingredients. Then slowly add the wet to the dry. Drop in tablespoons onto the cookie sheet and cook for 10-12 minutes. Allow to cool completely on wire racks.

For the icing mix all ingredients, add to cooled cookies, viola, pumpkin whoopie pies!

Make these and enjoy!

Nicole